Tag Archives: cheese

Archaeologists Find Ancient Evidence Of Cheese-Making : The Salt : NPR

Archaeologists Find Ancient Evidence Of Cheese-Making : The Salt : NPR.

 As any cheese maker will tell you, it’s not that hard to make cheese. You just take some fresh milk, warm it up a bit, and add something acidic to curdle it. Then, once it has cooled, you drain off the whey— the liquid part — and you’re left with cheese.

But when did we figure out how to do this? According to a new paper in the journal Nature, at least 7,000 years ago. Since then, the process hasn’t changed much.

Take that, Kraft Singles!

More Food Porn: Gorgonzola Cremificato

I hesitated calling this “food porn”, because it doesn’t look that porn-y to me. Instead, it looks intimidating, which is why it’s notable to me.

The way it looks in the counter display makes it appear to be the ultimate savory blancmange, a blue cheese that grows like The Blob. I’m not afraid to eat many foods. For some reason, this cheese makes me pause with anxiety.

I think I’m going to buy some this afternoon, all In the name of conquering this irrational fear.

More Food Porn: PepperJack Burger

Added because of the political piece.

I’d like to tell you where I took this picture, but I have simply forgotten. The curse of middle age has finally struck. I think it was a special at Elliot Bay Brewery, but my evidence supporting this is merely circumstantial.

More Food Porn: Cheese Grits

This one’s all for me. I realize that the image may not convey its pure deliciousness to those who have never had cheese grits. Trust me on this. It was amazing.

Personally, I wish more restaurants would start having greater options available for a side dish when a scramble or omelet is ordered.

Other than fruit, obviously. I mean, really. Cantaloupe and Honeydew have their time and place. Next to a Denver omelet is not one of those times.

Grits would be (and are, if you live in the South) a great alternative to fried potatoes. Cheese grits even more-so.

Kraft Singles

Do not be swayed by near future ad buys for Kraft Singles, for they are both tasteless and evil, and lower the standards for all things good about quality cheese.

Kraft is suffering from lagging growth as consumers switch to cheaper store brands, costlier gourmet-style products or more innovative offerings from competitors like ConAgra, Hormel and Procter & Gamble. To help reverse its falling fortunes, Irene B. Rosenfeld, the chief executive of Kraft Foods, is increasing the company’s huge marketing budget — estimated at $1.4 billion a year — by $300 million to $400 million.

The primary goal of the spending increase is to persuade consumers that Kraft’s venerable products can meet their changing needs. A case in point is Kraft Singles sliced cheese; Kraft will devote a campaign that begins today to the glorification of the grilled cheese sandwich.

The television, online, print and retail campaign carries the upbeat theme “Have a happy sandwich.”

If you truly want a happy sandwich, buy real cheddar. You can thank me later.

Breast Milk Cheese Update

A few days ago, Meg over at Megnut talked about the woman attempting to make “human cheese” with her own supply of frozen breast milk. Her attempt failed, but fret not, human cheese fans…Slog has directed me to this page, which has the opening paragraph:

Fondée en 1947, la fromagerie Cosma a su retrouver la richesse d’une tradition fermière ancestrale Ardennaise oubliée jusqu’alors. En effet, le Petit Singly, le seul fromage au lait maternel de femme, est longtemps resté dans l’ombre des spécialités fromagères plus ordinaires à base de lait de vache, de chèvre, ou de brebis.

Which, once thrown into babelfish, turns out thusly:

Founded in 1947, the Cosma cheese dairy knew to find the richness of a farm tradition ancestral Ardennaise forgotten hitherto. Indeed, Small Singly, the only cheese with the mother’s milk of woman, remained a long time in the shade of the more ordinary cheese-making specialities containing ewe or goat, cow’s milk.

(emphasis mine, btw)

Okay, two things – one, would those of you who have far more experience with the French language verify the translation. And two – I personally didn’t think it was chemically possible.

Finally, before I eat any breast milk cheese, I have a few questions. Did all the milk come from one woman or did several contribute to the process. And I want to know exactly what the woman/women ate before hand. Did they eat a lot of salads? Or did they subsist off of pickles and saurkraut?

Why I Love the Internet (reason # 52638)

Because how else can a person in Seattle watch a block of Westcombe Cheddar age eight time zones away?