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.
There are two things we love in the summer: strawberries and goat cheese. Together, they form a tangy but sweet combination that works wonders in this fruit tart:
I first made the tart base using an egg-free version by Michele Cranston. It was one of the few I could find that didn't require eggs, but it did require butter, and is therefore not entirely dairy-free. The filling is sweetened, whipped goat cheese with some chopped basil added in for color and flavor. I sliced some strawberries and gently lined them on top. The whole tart went in the fridge overnight so the goat cheese could stiffen up, and then I tasted it. It was amazing! The waiting was definitely worth it.
China Mengniu Dairy Co. is considering buying Modern Dairy, a large raw milk producer. Since the melamine-tainted milk scandal, causing several infants to die and many children to become sick, Mengniu has struggled with a bad reputation, but having more control over milk supply might help to salvage it.
Buying Modern Dairy, China’s largest raw milk producer, would give Mengniu more control over its milk supply as concerns about safety in the nation’s dairy industry linger. Maanshan- based Modern Dairy generated almost all of its 735.6 million yuan ($116 million) of revenue for the six months through December from supplying Mengniu with unpasteurized milk.
Some dairies in Maryland have converted part of their farms into ice cream shops, offering frozen treats made from their fresh milk. A Maryland Ice Cream Trail has helped to publicize and draw eager customers to try fresh ice cream as well as help keep the dairy farmers' businesses afloat.
Some enterprising dairy farmers in rural Maryland have found a new source of income — opening ice cream shops on their farms. This summer, seven of them have come together to form Maryland's Best Ice Cream Trail, the nation's first farm-based ice cream trail. And the results so far seem pretty sweet.
On a hot Sunday afternoon in July, the lure of ice cream at Rocky Point Creamery in Frederick County, Md., is hard to resist. Morris Gladhill drives about 14 miles to the creamery once a week. Today he has come prepared with a small cooler. "Well, I needed to be able to take some home!" he says.
Upbeat Choir from London created an ode to cheddar cheese, replacing the words of the English national anthem with original lyrics. Their video was enough to win the British Cheese Board's contest, bringing home a year's supply of British Cheddar and weekend passes to Alex James' food and music festival.
The British Cheese Board, which champions the virtues of over 700 named British cheeses produced in the UK, invited the public to come up with original lyrics to the tune of God Save the Queen, Land of Hope and Glory or Jerusalem.
The competition was launched in May with the support of Blur bassist and cheesemaker Alex James who called the publicity stunt "a fun way to combine two of the best things in life - music and cheese."
The Costco in Bellingham, Washington is only 30 miles over the border from Canada. In America, the gas and milk prices are cheap for Canadians, meaning they are driving long distance to buy up Costco's supply of milk.
According to the Daily Mail, the financial disparity means that Canadians can easily drive across the border (30 miles away), to stock up on goods that are more expensive back home -- namely cheap milk and fuel.
KIRO reports that Bellingham police have been called in to assist with crowd control as the store sells out of two semi-trucks full of milk every day.
Recently, protests over milk price cuts stopped in the UK because some companies were willing to negotiate. However, dairy farmers were allegedly not satisfied with the outcome of their meetings with company leaders, claiming they were "difficult to approach" and "not able to discuss anything of substance". Dairy leaders are considering picking up where they left off—with protests.
Dairy leaders are threatening further protests against Farmfoods over the milk price cuts after a "disappointing" round of talks with company leaders.
David Handley, chairman of Farmers for Action, held talks with Eric Heard, managing director of Farmfoods, in Birmingham on Monday (13 August) in a bid to secure a fairer milk price that reflects farmers' cost of production.
Think of it as some sort of Southern lasagna - hearty biscuits baked in a pan with cheddar cheese and biscuits, so soft and gooey that they pull apart as you lift them from the steaming dish. If this sounds like the realization of a life long cheese dream, read on for the recipe.
It is a comfort dish, one that can be thrown in the oven when company comes, or saved for those busy holiday mornings, which are just around the corner.
#It was the perfect combination of ingredients as well. The cheese wasn't overpowering and the bacon added some crunch. If you aren't a bacon fan, you could replace the bacon with some cooked sausage instead.
Microbes can get a bad rap: they're the culprits behind the white mold on your bread and the sour smell in your milk carton. But that same molding process is what gives us cheese, and the reason for this magazine's existence. To learn more about our misunderstood, microscopic friends, check out this scientific primer that explains microbes in language any cheese head can understand.
It's easy to criticize microbes for all of the inconveniences they cause in our lives, but we also have the little guys to thank for some of our most beloved food items--beer, wine, bread, pickled veggies, and, of course, cheese.