It's that time of year, when we crave hearty proteins, bold flavors, and serious carbohydrates. This Beef and Stilton Pasty covers all the bases -- beef stew meat, creamy, pungent Stilton cheese, and potatoes, all wrapped up in a flaky pie crust. Oh, and there's some beer in there too.
If you find yourself with any leftovers they freeze well and make a fantastic, quick brown bag lunch for the weekdays. A light green salad with a simple mustard vinaigrette is all you need to have a satisfying meal.
Apparently there's a whole lot of thought going into how our cheese is shaped when it's packaged. Through a study, psychology and food marketing researchers at several US and UK-based universities have proven people associate certain cheese flavors with the image of certain shapes. It's a way for packagers to decide how to incorporate "abstract imagery" into the presentation of cheese on the shelf.
In the future, knowing about shape-symbolism effects in the food and beverage sector may allow sensory marketers to set up the appropriate associations in the minds of consumers through the shapes used on the packaging.
Finally, the holidays are over, resolutions have been made, and life has returned to being more or less quiet...oh yeah, you've still got that half a bottle of champagne in the fridge you forgot about after the ball dropped on New Year's Eve. It's flat, but you don't want to waste it...what to do? Make champagne vinegar, of course!
Making vinegar from leftover wine, Champagne, or sparkling wine is unbelievably easy. Simply pour the liquid into a well-washed mason jar (or other wide-mouthed vessel like a crock) and cover with a couple of layers of cheesecloth (to prevent dust or bugs from getting into it. Then, just store it in a cool, dark place for a month to six months.
The overwhelmingly successful pairing of beer and cheese, plus the people-pleasing dish of fondue...I mean, how did we not think of this? This version from Food52 uses aged cheddar and Pilsner beer. Bottoms...er, bowls up!
Fondue is my family's New Years Eve tradition, and there's nothing that brings people together quite like cheese and beer! Everyone devours this recipe, even the non-beer-lovers.
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Photo by Food52
The award-winning, cave-aged cheeses of Spain's Cantabria region are as complex in flavor as they are in history, and agro-tourism is helping to make them even more well-known.
It is a condition of the designation of origin that the cheeses must be matured in natural caves between 500 and 2,000 metres above sea level. In exceptional circumstances and with written approval, the law may be lifted temporarily.
Cabrales, a cheese famous in nearby Asturias is practically the same as Bejes-Tresviso and is the only other cheese in Spain to be matured in caves. In fact, it was only when Spain divided into autonomous communities that the cheeses were renamed according to their new autonomies. “They are first cousins although they say Cabrales is slightly stronger than our cheese” explained Luis.
Fudgy brownies are great, but sometimes they can be a little too sweet and dense to be truly addictive. However, with the addition of tangy, creamy goat cheese and sweet yet tart raspberries, these brownies are a step above. Who needs cream cheese when you've got goat cheese?
I've always been a fan of goat cheese in desserts; its mellow funkiness is more interesting than plain cream cheese. I use both here — cream cheese to make sure the topping is creamy enough, and goat cheese for serious flavor. Raspberries are a classic pair with goat cheese, and I love them with chocolate, so I swirled them into the topping, and baked them into the brownies themselves.
Photo by The Kitchn
The Cheese Underground Lady, also known as Jeanne Carpenter, knows Wisconsin cheese. In anticipation of the new year, she's named ten curds from America's Dairyland that she believes deserve a spot on our next cheeseplate. Whaddya think?
A new cheese distributed by Chris Gentine & Company at the Artisan Cheese Exchange in Sheboygan is turning heads. The Fawn, made in 22-pound bandaged and waxed daisy wheels by Kerry Henning at Henning's Cheese in Kiel, first got my attention when it took a second in its category at this year's American Cheese Society competition.
Photo by cheese underground lady
You can't go wrong with a classic grilled cheese, but you can make it better with interesting additions, toppings, and selections. Dried fruits with Brie? Sounds pretty good. Cured meat with pickles? Don't mind if I do!
The simplest grilled cheese upgrade I know is to squirt a good amount of yellow mustard onto the plate and dip as you go along. The next step up from that is to actually—wait for it—put another ingredient in between the slices. It's not that hard.
Photo by J. Kenji Lopez
The impending dairy cliff has consumers anticipating milk prices of seven dollars a gallon, and farmers left without a safety net. Luckily, farm state lawmakers have agreed to an extension of the current U.S. Farm Bill, which would provide an additional year of negotiating time for Congress if passed.
The compromise measure resulted from bipartisan discussions in the House of Representatives' Agriculture Committee and talks with colleagues in the U.S. Senate, Frank Lucas of Oklahoma, the House panel's chairman, said in a statement Sunday.
"It is not perfect - no compromise ever is - but it is my sincere hope that it will pass the House and Senate and be signed by the President by January 1," Lucas, a Republican, said.
It's the most wonderful time of the year! Post-holiday shindig, when you've got a few hunks of cheese left over that don't look quite appetizing, you don't have to subject them to the trash. Enter: fromage fort. The genius (and delicious) way to use up all your cheesy odds and ends after a party, a particularly indulgent dinner, or whatever. Who cares how you got the cheese? The point is you can make fromage fort!
Translated as “strong cheese,” it’s a delightfully economical blend of whatever odds and ends of cheese you have around, some wine, garlic, salt, pepper and herbs, if you’re feeling it. Softer cheeses make it creamier. Harder cheeses can benefit from a pat of butter. You can use it right away or “age” it a little more, up to a week is safest. For a treat, you can run your slice of bread spread with the fromage fort under the broiler.