206 posts tagged with cheese.
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It's fondue. Made of cheese.
Guardian: “In the course of testing this recipe, I went through a number of different cheeses, and while the combination above is my favourite – emmental for its melting properties, gruyère for its nutty flavour and reblochon, now sold in some supermarkets and all good cheesemongers, for its creaminess – feel free to vary it according to availability and budget.”
Gouda: one cheese to rule th... oh. Not statistically, it doesn't.
In which Google made an advert showing their AI system "helping" a cheesemonger in Wisconsin write a product description, which contained a clunkily incorrect fact, after which Google chose to blame the World Wide Web. In the same ad, it appears Google faked the AI output. Elsewhere, an infomercial pairing a brand of Port to Gouda. And elsewhere again, an American man compares Gouda to "Gouda".
History and Variations of "The Star of Any Holiday Party"
"In their primitive state, Cheese balls first became manifest in the White House. Do try not to be too surprised. The first executive cheese ball was crafted by Elder John Leland of Cheshire, Massachusetts in 1801. Purportedly the Baptist community of Cheshire donated milk from over 900 cows to make a 1,235 pound ball known as 'The Mammoth Cheese.'" In North Carolina, a cheese ball is "the star around which all holiday gatherings orbit." Things are a bit different in Texas. Predictably, Wisconsin can tell you how to make great cheese balls. [more inside]
Cheese-it, the cops!
According to Quinn, once drug cartels and other criminal operators gain a foothold into how a food business operates, they spot other opportunities. “They will infiltrate a legitimate business, take control of its distribution networks and use it to move other illegal items, including stolen food.” For criminal networks, food has other attractions. “They know crimes involving food result in less severe convictions than for importing drugs,” says Quinn, “but they can still make similar amounts of money.” Particularly if it’s a premium cheese. from Why luxury cheese is being targeted by black market criminals [BBC] [more inside]
22 tonnes of stolen cheese
BBC: Hundreds of truckles of cheddar worth more than £300,000 have been stolen from London cheese specialist Neal’s Yard Dairy. Hundreds of truckles of cheddar worth more than £300,000 have been stolen from London cheese specialist Neal’s Yard Dairy. Guardian: The 950 stolen cheeses were Hafod Welsh organic cheddar, Westcombe cheddar, and Pitchfork cheddar, which have won a number of awards and are among “the most sought-after artisan cheeses in the UK”, Neal’s Yard Dairy said.
American sporting hero regains her crown (of cheese)
CBS Chicago: Abby Lampe, winner of the 2022 Cooper's Hill cheese-rolling women's race, returned this year to regain her crown/cheese [Instagram]. Though absent in 2023 (won by Canadian competitor Delaney Irving, despite finishing unconscious and only learning of her victory in the medical enclosure), Abby won this year by the strategy of "...to go into the race and hurl myself down the hill and continue rolling." NYT: The race involves no sign-up form or waivers. GloucesterLive: The highest injury toll ever recorded was in 1997 when 33 contestants had to be treated. (there have actually been no fatalities or decapitations in recent times) Some footage and interviews, and pictures. Previously: 2018, 2013, 2010, 2009, 2003.
Climax Blue
Context: Cheese Award Controversy. Cheese Professor: “In the US food-selling world, there is a term called Generally Recognized As Safe (GRAS). For our store, and most natural foods stores, buyers won’t buy foods with ingredients that are not GRAS I looked at the Climax Blue ingredient list and there was something I didn’t recognize: kokum butter. I looked it up and, while approved for cosmetics and for one specific confection, it was not on the GRAS list. So we rejected it.” Elsewhere: Reddit, Plant based News, AgFunderNews.
The Cheesemongers Know
Hershey is sued over lack of artistic detail on Reese's candies
She said she would not have paid $4.49 in October at an Aldi for a bag of Reese's Peanut Butter Pumpkins, had she known that the candies not only lacked the "cute looking" carved eyes and mouth shown on the packaging, but any carvings at all. [more inside]
'tiswas the free thread before Christmas...
While we shove tartes of flesh into our mouths and read seasonal food reviews, we note that a week today 'twil be the birthdays of Humphrey Bogart (1899), Annie Lennox (1954) and Chef (1984). While invaluable goods continue to disappear, a new etiquette divider is those who ladle their gravy verses those who pour it from the boat, and the best peanut spread is Pindakaas, the question remains: what are you buying or making or planning to eat? Or ... just write about anything, because this is your Free Thread.
A mix of death and cheese
Devotion to dairy has taken different forms throughout the Alps’s secluded valleys. “A popular culture of the cow … traverses all moments, objects, and events of the mountain peasant,” wrote Preiswerk. In Grimentz, it manifested in elaborate funerals. After a death, the bells of the deceased’s cows were removed, so that the animals, too, could mourn. Families added a “picnic of the dead” to the casket, which included a bottle of wine, bread, and cheese (as well as sturdy boots, as ghosts were rumored to wander the glaciers after dark). from The Valley of the Cheese of the Dead
The joy of a small and perfect thing
A splendidly meat-free upgrade to the boringly traditional cheeseburger
In Thailand, people have been enjoying [1] [2] 'The Real Cheeseburger' (Facebook post), available at Burger King restaurants. This deliciously consists of a standard burger bun, wholesomely engorged with twenty slices of the delicacy 'American Cheese'. Fine dining reviews are surprisingly mixed; on TikTok, a diner described the burger as “greasy” but “pretty delicious”. If not to your palate, then alternative cheeseburgers are available. Bon appétit!
“CHEESE! CHEESE! CHEESE! CHEESE! CHEESE! CHEESE! CHEESE!”
It is the start of summer, traditionally marked by running, almost balletically, down a steep hill (good 2014 footage) in pursuit of a 7lb (3kg) Double Gloucester cheese wheel. 2023 passed with only an array of broken bones and twisted ankles, and no fatalities or unfortunate decapitations, though (BBC) “...the women's race was won by Delaney Irving who was knocked unconscious [CW: spectacular bounce-and-roll] as she chased the cheese ... another international winner was Ryoya Minami from Japan. Asked why he entered the race, he replied 'because I love cheese'.”
"for the pig was proud of his dress"
English Historical Fiction Authors is a group blog that has been going since 2011, where researchers and novelists post about British history. There are posts about wool and war, Schools of Gardening for Ladies, beds and bugs, aspirin, theatrical censorship, magazines, tours of Ruthin and Snowdon, slipcoat cheese and posset, subversive fairy tales, and The Learned Pig. [more inside]
The most authentic Philly steak sandwich in Lahore
I'm fond of you
How Fondue Was Invented. Ok, but for real: How A Swiss Cheese Cartel Made Fondue Popular. Fondue in the 70s. The canonical fondue pot. Le Chalet, Restaurant of the Pavilion of Switzerland, New York 1964 World's Fair, dejeuner menu
The Potato Recipe Post
On 5.6.22 I watched this video, and I went down the Potato Rabbit Hole.... Welcome to your Potato Recipe Post! Here you find all Potato Recipe, forever, for all good of humanity, forever, because, potatoes.
So, this is a good video to watch, because I came across so many other ways of
making potatoes, and was reminded of fabulous potato dishes.
Wordshore Was Unavailable for Comment
Thieves Steal Over $22,000 in Cheese Wheels from a Dutch Dairy Farm. That's it; that's the post.
Wordshore's 11
Hundreds of feet below the ground in Missouri, deep in converted limestone mines, caves kept perfectly at 36 degrees Fahrenheit store stockpiles of government-owned cheese comprising the country’s 1.4 billion pounds of surplus cheese. How we got to this point is a long story... [more inside]
A Talent Agent for the Best Local Cheesemakers
Anne Saxelby, champion of U.S. cheesemakers and owner of Saxelby Cheesemongers, has died. Inspired by Neal’s Yard Dairy, which helped revive the British cheese industry in the 70s and 80s by forging relationships with small cheesemakers, Saxelby opened her first stall in New York’s Essex Street Market in 2006. [more inside]
Ever want to watch a history nerd go shrimping?
Ruth Goodman is a historian specializing in the social and domestic history of Britain. She is also the star of BBC Two's historic farm series. Are you at the "need to watch 40 hours of making cheese and harvesting barley with limited technology" stage of the pandemic? Well then Ruth is here for you. [more inside]
The spellbinding history of cheese and witchcraft
(Source link: Tabitha Stanmore in The Conversation) As I was scrolling through Twitter recently, a viral tweet caught my attention. It was an image from a book of spells claiming that: “You may fascinate a woman by giving her a piece of cheese.” The spell comes from Kathryn Paulsen’s 1971 book, The Complete Book of Magic and Witchcraft – and, while proffering a lump of cheddar may seem like an unusual way of attracting a possible mate, Paulsen’s book draws on a long history of magic. It’s a history that has quite a lot of cheese in it. [more inside]
Christmas Cake
Start Your Christmas Cake Now! Get it in the oven! As Christmas Day is only ten weeks away, it is time (still time, or traditionally) to contemplate either the construction of the cake centrepiece, or the purchase of same. Which to choose? Go with Delia or Mary? Cognac or brandy to the rafters? Do you want it moist or beautifully moist or brandy-moist or very moist in your mouth? Perhaps an old-fashioned look? Or Hebridean? Or add marmalade or soak the fruit in alcohol for a few days or ten or even longer? Don't forget to regularly feed the cake alcohol. Eat with a slice of cheese, perhaps some Wensleydale or a bit of Cheshire. Alternately, some christstollen, or a panettone, and consume while listening. (sorry the first Christmas post is late this year)
“The fatty cream is its secret....”
BBC Culinary Roots: “The first time you see a burrata sitting on a plate, tilted, you might be perplexed. Burrata is as white as mozzarella but comes with a strange narrowing at the top, like a giant dumpling. With a knife and fork, you poke the pouch, knowing something hides below that initial cheese layer. With a firm stroke, you cut the sachet in two, and the filling made of cream and mozzarella strips spills out and spreads across the plate. You roll the mozzarella strips with your fork like spaghetti, and with cream dripping, you have the first bite: an explosion of milk mixed with sweet cream and mozzarella.”
Mascarpone Monday
Say it properly. Kouign Amann? Lemon sponge and mascarpone cream, or perhaps a meringue cake with chocolate ganache? Mascarpone is an Italian cream cheese. Like other cheeses it has non-edible uses, though it is most often used in tiramisu, cheesecake and many other foods. Honey-cinnamon baked peaches with thyme mascarpone. Chocolate mascarpone. Try hanging it? Honey and mascarpone sponge roll or pistachio halva chocolate roulade? Mascarpone stuffed French toast, or a rucola crudo? Brownies? Strawberry and mascarpone rolled sponge. Balls of heavenly cream. Honey blackberry mascarpone ice cream. A cheesling, perhaps? With a milkshake? Lemon sponge and mascarpone and blackcurrant filling, or frost your coffee walnut cake. Boozy. (inspiration)
How a Cheese Goes Extinct
How a Cheese Goes Extinct Ruby Tandoh writes about the culture, history and anthropology of cheesemaking through the lens of the British artisanal cheese industry. "When you talk with cheese aficionados, it doesn’t usually take long for the conversation to veer this way: away from curds, whey, and mold, and toward matters of life and death. With the zeal of nineteenth-century naturalists, they discuss great lineages and endangered species, painstakingly cataloguing those cheeses that are thriving and those that are lost to history."
antique milk
The Cheese That Stands Alone - "So how did a working-class cheese, one of the most popular in America, dwindle to but one producer? Not every immigrant’s story is a happy one, and such a tale is Limburger’s." [more inside]
G'day Curd Nerds!
Gavin Webber makes cheese. Gavin Webber makes cheese in Australia. Gavin Webber makes Parmigiano Reggiano in Australia. This makes Italians very angry. [more inside]
Safety Meeting
"We have safety meetings every Monday and Friday after lunch. Statistically, most accidents happen right after lunch, so the idea is to talk about it before it happens, as if talking is a kind of protective spell, a hex against fiery death, or crushing death, or the whirring blades of amputation, or decapitation. Every accident is preventable, will be said during the hex, and it will be believed too."
An excerpt from 'Work' by Bud Smith.
An excerpt from 'Work' by Bud Smith.
The swingers, the fist fight, and other stories of holiday chaos
“We had an office fist fight over some particularly smelly cheese." Earlier this month, Alison Green of Ask a Manager invited readers to share their most amusing holiday office party stories. Here are ten of her favorites plus links to others.
🧀🖥️
Can the New Mac Pro Actually Shred Cheese? [iFixit][YouTube] The repair website iFixit decided on Friday to actually test whether new Mac Pro could act as cheese grater. Unfortunately, the product's aluminum casing doesn't perform as well as users might have hoped.
Back At It Again...This Time in Canada
Someone in Oxford County, ON has made off with $187,000 worth of cheese, after they used forged documents to steal the shipment. [more inside]
This Artist Makes Cheese from the Mould That Landlords Won't Remove
Avril Corroon has been collecting samples of mould from rental accommodation and using it as bacteria starter culture to make cheese. "The idea is to juxtapose precarious living standards with that of wealth, gentrification and thinking about where money is invested and where it is disinvested, and how often products are all made from a type of exploitation."
Don't ask for a god-damned tomato slice
The librarians are freaking out about this
Twitter thread: This is a work lunchtime game changer. The Mico is a toasted sandwich maker that you put in the microwave (it uses sealed silicon-coated metal plates). It's not new - something a bit burnt from December 2017 (this looks better), and a QVC promotional video shows a bacon and cheese toastie. YouTube (caution for 'cheese leakage'): the WHICH ultimate cheese toastie challenge (Morphy Richards Mico toastie vs Breville Deep Fill). Other sandwich toasters are available.
(Disclosure: we're mutuals on cake-twitter)
“Jules, you know what they call a grilled burrito in Paris?”
Guardian: “The French taco, which bears little resemblance to anything Mexican, is a cross between a grilled panini, wrap and kebab, with everything sealed inside a vast rectangular parcel - fries included.” More similar to a pressed burrito, panini, or perhaps a Glaswegian munchy box encased in pastry or a wrapped Teesside Parmesan, this savoury dish usually consists of “a flour tortilla grilled and folded around a filling of French fries, cheese, and meat, among other deli ingredients”. Also available in Morocco and Canada. Hungry? Try the Gigatacos in Brooklyn.
🧀 cheesed challenge 🧀
Austerity cheese and a death in the Dales
"Real Wensleydale cheese died in the early 1940s." How? Why? Garius explains in this Twitter thread (unrolled on Thread reader). Let's talk about Wensleydale. [more inside]
for this was it a glorious, for this was it an honorable undertaking
Three cheesemakers decide to invent a new American cheese: “I suggested that the three of us — Sue, Peter and myself — come up with a cheese that we define ourselves,” says Civitello. A truly new, unique recipe would have to be simple, stripping cheese down to its essential elements. The cheese would show off the unique taste that is indigenous to each creamery. [more inside]
My cheese toastie brings all the boys to the park
Daily Mirror: “A council has banned cheese toasties from being sold by a new park vendor over fears that a hot food van could attract intimidating motorbike gangs or antisocial yobs.” Bristol Live (same): “It’s hot food rather than fast food. It will be more like cheese toasties.” Metro: “Councillor Claire Hiscott also believes it will ‘lure’ children into skiving off school.” (tweet)
Put some cheese on it
I’ll Fight Anyone Who Says You Shouldn’t Put Cheese on Your Ramyun: "It was like a mangled version of Korean mac and cheese, spicy and tangy... A bowl of ramen at Ramen Shop in Oakland will cost you nearly twenty American dollars. You are paying for the ambiance, and for what their website calls “artistic, organic, and sustainable ramen.” But maybe you don’t want that kind of ramen."
Roy Choi’s instant ramen recipe introduced the notion to (and horrified some of) the wider American public. Cheese-flavored ramen packets.
Korean recipes incorporating cheese include Buldak (fire chicken) with cheese | Tteokbokki (spicy rice cakes) with cheese | Ram’ & Cheese | Kimchi Mac & Cheese | Budaejjigae (Army base stew) historically includes a slice of American cheese, given its origins.
Roy Choi’s instant ramen recipe introduced the notion to (and horrified some of) the wider American public. Cheese-flavored ramen packets.
Korean recipes incorporating cheese include Buldak (fire chicken) with cheese | Tteokbokki (spicy rice cakes) with cheese | Ram’ & Cheese | Kimchi Mac & Cheese | Budaejjigae (Army base stew) historically includes a slice of American cheese, given its origins.
'tis the season...
As Brits hopefully eat and don't throw away good cheese, Easter is here (calendar pedants: Good Friday is 15 weeks from today) and with it the range of chocolate egg-shaped products on supermarket shelves. But there'll be problems, such as mass unwrapping, while Australia will have hot cross bun flavoured ice cream. However, UK food news is suddenly dominated by Greggs revealing a sausage roll that is ... vegan. Reaction was mixed, from the anticipation of Jack Monroe to the (expected) negative and deep upset huff of a former hack (maybe rigged). Meat-eaters (response) have also generally welcomed said Quorn-based product (which is not new), while Pizza Hut in the UK launch a vegan pizza. 354 days till Christmas.
“The cake to cheese ratio is all important....”
As documented in “The Studies in Nidderdale”, in t'northern county of Yorkshire (Leeds!), Christmas cake is eaten with cheese. Emma Stokes, from Tadcaster, says: “Until I moved down south I didn’t realise some people think it’s weird to have cheese with your Christmas cake”, as the nation is further divided. Perhaps pair with Piave cheese, or cranberry-infused cheese, or a Harrogate Blue? “You can't beat a bit of Stilton with a piece of Christmas cake.” Though a wedge of Wensleydale is traditional and unbeatable and lovely. (Monterey!?!) Americans, and others, can vote on this and other British foods.
The traditional start of the Christmas season (9pm tonight)
It is time! The Christmas season traditionally starts with global megastar Peter Andre turning on the lights somewhere (Spalding). With less than nine weeks till the day, the clocks go back, gritters do test runs, vaginas are winterized, occasions merge, Le Arctic Blast approaches from the north, the John Lewis ad is London-themed and Brits get their flu jab while planning Christmas TV viewing (being filmed). But lo! Supermarkets (not all) fill with foods (buyer/eater beware) such as brussels sprouts tea, cheese advent calendars, candy canes, vegan turkey and stuffing tortilla chips, things topped in prosecco, mince pie ice cream and other compared foods. Or make a Christmas pudding cheesecake while listening to the carols of Shatner/Pop. Seasons greetings, MeFites! (previously)
On Sept. 22, 1500 US Museums Open Their Doors for Free
This coming Saturday, September 22, 2018, more than 1,500 museums will open their doors for free as part of Museum Day. Organized by Smithsonian magazine, the annual event includes free admission to museums and cultural institutions in all 50 states. Participating museums range from large, popular institutions like the Zoo Miami to quirky and fascinating specialty museums, like the National Barber Museum in Canal Winchester, Ohio. Visitors are allowed to download one ticket per email address, and each ticket provides free general admission for two people. [more inside]
People often ask me, ‘Do you like cheese?’
Diane Cox: “Our ancestors used to call cheese graders ‘fortune tellers of cheese’ and they had an almost mythical status - you need to be able to smell the cheese and predict its flavours in 18 months or two years’ time.” Richard Green: “I originally came into the cheese world in 1977, joining Crump, Way and Sons.” Olive Murray: “I will grade anywhere from 100 to 300 cheeses a day.” Craig Gile: “I carry my cheese trier in a holster.” Mark Pitts-Tucker: “My cholesterol is not enviable but my bone structure is - my calcium levels are fantastic!” Modelling the grade value, and some cheese grading terms. “There are no two pieces of cheese that are exactly identical.” Cheese graders will probably not be replaced by robots. The Guild of Cheese Graders and the Academy of Cheese.
CHEESE MAKES YOU IMMORTAL
NBC News reports that "Cheese and yogurt were found to protect against DEATH FROM ANY CAUSE, and also against death from cerebrovascular causes, like stroke". The Washington Post gives a fair and considered opinion of the piece. Previously on MetaFilter.
"I’m a serial educator"
"A physicist-turned-farmer left L.A. for a mountain getaway. You can visit for goat cheese and cajeta." A mile high in the San Gabriels, on the far northern edge of the Angeles National Forest — about 1,000 square miles of looming mountains that fill the horizon northeast of downtown Los Angeles — a herd of Nubian goats forages amid the chaparral. It’s a small herd, as herds go, about 60 goats rustling through sagebrush and desert almond, buckwheat and scrub oak trees. Gloria Putnam is the goatherd of this motley tribe, and she walks among them, picking mistletoe tangled in an oak to feed the matriarch of the herd, an 11-year-old named Rosie. Piñon Ridge rises above them, bandaged with clouds. A trim red barn in the distance is the only spot of color.
your move, sir
So you have all this cheese lying around, and you don't fancy eating it. Or maybe, if you're in the US, you're facing down the largest cheese stockpile in a century. What can you do?
Suggestions include paint, plastics, jewelry, glue, fabric, and so much more. Turns out cheese is pretty useful after all. [more inside]