Tag: cheese

Has The FDA Brought On A Cheese Apocalypse? Probably Not

Has The FDA Brought On A Cheese Apocalypse? Probably Not

| June 12, 2014 | 3 Comments

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.

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Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says

Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says

| March 6, 2014 | 0 Comments

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.

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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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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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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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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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Tiny Mites Spark Big Battle Over Imports Of French Cheese

Tiny Mites Spark Big Battle Over Imports Of French Cheese

| May 13, 2013 | 0 Comments

Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.

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All About Roquefort Cheese

All About Roquefort Cheese

| April 26, 2013 | 0 Comments

Roquefort is a classic French cheese that is the darling blue-eyed child of the cheese world. Yet what makes Roquefort, Roquefort?

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