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Europe Tells U.S. to Lay Off Brie and Get Its Own Cheese Names

Europe Tells U.S. to Lay Off Brie and Get Its Own Cheese Names

| March 4, 2014 | 1 Comment

The EU wants the U.S. to prohibit food makers from using names with historical ties to Europe. That means cheeses like Parmesan and Brie sold in the U.S. may have to find new names.

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DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought

DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought

| January 29, 2014 | 1 Comment

Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.

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A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage

A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage

| January 8, 2014 | 2 Comments

Kraft confirms that shortages are in store of its creamy processed cheese — part of a popular concoction with salsa served on a nacho chip or two. One reason? Seasonal demand — in other words, it’s Super Bowl time.

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Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers

Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers

| December 18, 2013 | 0 Comments

Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.

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Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

| December 17, 2013 | 0 Comments

How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.

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An Omnivore’s Dilemma: Would You Eat Michael Pollan Microbe Cheese?

An Omnivore’s Dilemma: Would You Eat Michael Pollan Microbe Cheese?

| November 25, 2013 | 0 Comments

Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.

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How 17th Century Fraud Gave Rise To Bright Orange Cheese

How 17th Century Fraud Gave Rise To Bright Orange Cheese

| November 8, 2013 | 0 Comments

Kraft says it’s ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn’s out there’s a curious history here.

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Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book “Cowgirl Creamery Cooks”

Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book “Cowgirl Creamery Cooks”

| November 3, 2013 | 0 Comments

In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for Winter Salad Greens with Persimmon Vinaigrette and Mt Tam.

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Cheese Class: Making Chevre with the San Francisco Milkmaid

Cheese Class: Making Chevre with the San Francisco Milkmaid

| October 27, 2013 | 0 Comments

Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.

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<em>Melt: The Art of Macaroni and Cheese</em> Elevates the Classic Comfort Food to a New Level

Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level

| October 24, 2013 | 0 Comments

A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about Melt and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.

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Comte Shows There’s More Than Gruyere In The Alps

Comte Shows There’s More Than Gruyere In The Alps

| September 14, 2013 | 0 Comments

With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.

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Grassmilk: New Trend in Dairy has California Ties

Grassmilk: New Trend in Dairy has California Ties

| August 3, 2013 | 0 Comments

Savvy grocery shoppers who are comfortable seeking out items like grass-fed beef, biodynamic wine and similar smaller batch items may want to keep a look out for this dairy product, which shows signs of being a new trend.

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Soured Milks: What’s the Difference?

Soured Milks: What’s the Difference?

| June 17, 2013 | 0 Comments

There’s a definite difference between cheese and milk. It’s clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk?

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Cheese Books for the Curd Nerd

Cheese Books for the Curd Nerd

| May 20, 2013 | 0 Comments

Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. Garrett McCord shares two books that help you gain a broader understanding of cheese and supply you with tasteful cheese-centric recipes.

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