The police are on the lookout for a man who tried to steal 21 blocks of cheese yesterday. The attempted theft occurred in Ottawa, when the man walked out with the bag full of cheese. However, when mounting his bike to get away from security, he dropped his loot in order to flee.
Ottawa police are looking for a man in his 20s who tried to steal 21 blocks of cheese and a chocolate bar from a Food Basics on Merivale Road.
An in-store theft prevention officer spotted the man at about 4:30 p.m. Wednesday leaving the store without paying for a bag full of Black Diamond cheese and a Bounty chocolate bar.
The recent Greek yogurt craze has kept New York's dairy farmers quite busy. The demand is actually so high that farmers are struggling to produce enough milk for their processors, claiming certain environmental regulations are holding them back. Governor Andrew Cuomo wants to change those regulations in order to support the growing business.
Governor Andrew Cuomo wants to ease a key environmental regulation so that smaller dairy farmers can keep more cows, more easily. The governor says he'll also seek ways to help farms get lower cost energy, and help farmers sell energy back to the electrical grid.
The news that the threshold requiring farms to follow strict Concentrated Animal Feeding Operations (CAFO) rules will be raised came at the "yogurt summit" convened by the governor Wednesday at the State Capitol.
The pictures of this pound cake are mouthwatering. We can't wait to try out the season-appropriate cake.
This pound cake was simply aaaamazing. I think the fact that I had co-workers scrounge up two slices of this cake is a testament to that fact. If only I had their metabolism! Still, I enjoyed one large slice for breakfast that day, telling myself that this cake is basically a health food. It has vegetables after all! You’ll probably beg to differ when you see the ingredients, but pretty please, let me continue on in my state of ignorant bliss. I’ll pay you in cake!
Photo by Studio Cuisine
Let's do dessert like the Italians—simple and delicious. These ricotta truffles are surprisingly easy to make, but they look and sound sophisticated:
The recipe I am presenting you today, a summer family classic, it's easy to make, very quick and cold: it doesn't require an oven or stove (just the fridge, my friends) and you'd need only very basic kitchen equipment (bowl, fork, dishes), but you'll have a fresh and delicious dessert, low fat and suitable for all palates. Well, I post less and less, but I hope to make it up to you with some ideas to facilitate you in these hot days.
Photo by Alterkitchen
Smoking cheese is a delicate art - the hickory and oak chips used to smoke most meats often overpower the milder flavors of cheese. But Missourian Bob Kiefer has spent years tinkering with cheese smoking, and the results of his experiments are in high demand. Now he's offering the fruit of his labor at Bobkat-Dan Gourmet Products in Kingsville, Missouri.
“It’s like the difference between a gas grill and a charcoal grill that you fire up with lighter fluid as opposed to the wonderful invention of a paper chimney,” he says. “On my cheese, you get the flavor of the cheese. A lot of smoked cheeses, you get that chemical taste of liquid smoke that drives out the creaminess, smoothness of the cheese.”
Mountain Valley Lodge Farm in Eatonville, Washington, is a six month old goat dairy. In goat terms, it's still a kid. But the farm's been growing up fast - they won five top awards at last year's American Dairy Goat Association Competition, have been served at Puget Sound restaurants and sell out farmer's markets in Seattle.
“My recipes and techniques are from Europe, especially France,” McKenna says, “but we incorporate the specificity of our milk into that.” Part of the unique taste of that milk, Ferguson explains, is the forage: The goats pasture daily on local thistles, blackberry and native Northwest plants, supplemented with organic hay.
What could milk and prison have in common? It could be a lot: Lauren Melodia, founder of "Milk Not Jails," has been slapping that slogan on cartons of milk to promote a program that would help former convicts find jobs at New York dairies.
Lauren Melodia, 30, founder of Milk Not Jails, said the label is supposed to be an attention-grabber. “It makes people stop and ask, ‘What is that?’,” she said.
The slogan, Ms. Melodia said, is intended to connect two major, seemingly unrelated industries in upstate New York – prisons and dairy production. She founded the grassroots campaign in 2009, to help get former prisoners jobs with dairies. She has also expanded efforts to call for wider criminal justice reform.
New York Times reporter Jane Black profiles the unusual and sumptuous stracciatella, a mozzarella-like string cheese bathed in cream. With a somewhat rheopectic texture and a super-rich cream flavor, its quick make-time is bringing it popularity in restaurants and with home cheesemakers as well.
In New York, Murray’s Cheese picked up the product three months after Caputo Brothers began; Saxelby Cheesemongers sells the curds in-store and online, and offers cheese-stretching demonstrations for customers.
Umbuzi Farm & Dairy in Buckingham, Florida, became the state's first goat dairy to receive a Grade A certification from the USDA, and their goat cream cheese took first place in its category at this year's American Cheese Society Conference. If Umbuzi keeps it up, cheese could beat out oranges in Florida:
“To be up there and be rated in a national competition, it’s so awesome I can’t even put it into words,” said Umbuzi cheese maker Jim Ellis, who worked in construction before helping to start the dairy with his stepfather Larry Woodis and local businessman Bonne Posma about two years ago.
“Everybody up there had such passion and drive and enthusiasm, it just blew my mind. To be ranked with people like that, I just felt so honored.”
Madame Fromage tracked down cheese expert Jeff Roberts after the ACS Conference and picked his brain about the current state of artisan cheeses in our country.
In 2007, Jeff Roberts compiled The Atlas of American Artisan Cheese, a book I often turn to when I plan to do some dairy hopping. Last week, I caught up with Roberts over the phone when I was in search of some cheese statistics. Fresh from the American Cheese Society Conference in Raleigh, he was eager to wax about the state of artisan cheese in the U.S. Since Roberts is not only an author but also the co-founder of the Vermont Artisan Cheese Institute (the training grounds for so many wondrous cheesemakers), I thought I’d share some of his thoughts here.