Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.
Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
An FDA official warned that wooden boards used to age cheese could harbor harmful bacteria. But cheesemakers say they’ve long had safety measures in place to prevent any contamination from the boards.
A new study cautions that eating a diet rich in animal proteins could be as harmful to health as smoking. Not quite, other researchers say, but it’s still a good idea to go heavy on the greens.
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.
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.
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.
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.
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.
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.
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.