Thursday

Crazy about cream cheese

cream cheese, Neufchatel cheese,

by Veronica Berglind

Consumers enjoy eating cream cheese in everything from cheesecakes to pates, from Jell-O[TM] molds to stuffed mushrooms. Since first introduced in 1880, fresh, smooth cream cheese has become an American staple. Whether starting the day with a breakfast bagel rich with flavored spread, enjoying a hot plate of enchiladas stuffed with spiced-up cream cheese for dinner, or perhaps experiencing a rich crab fondue for special occasions, the home chef has many options. Food processors, however, trying to tease taste buds with new and original offerings, have to meet different needs.

Using cream cheese presents certain challenges to food developers, and Kraft Food Ingredients Corporation (Memphis, Tenn.) provides some answers. For one thing, cream cheese is a fresh, non-cured cheese that requires refrigeration. Freezing damages the distinctive texture, so proper refrigeration is a must and adds to product costs. Cream cheese often represents one of the more expensive ingredients in many popular desserts. Since its price fluctuates considerably, food processors frequently request an ingredient that delivers the flavor and texture of cream cheese at a lower, more stable cost.

Kraft[R] Cream Cheez Blend PN 62515 and Kraft[R] Neufchatel Cheez Blend PN 70507, both introduced recently by Kraft Food Ingredients, address the cost complications for food processors that wish to use cream cheese and Neufchatel cheese in their formulations. Designed as 1:1 replacements, these blends provide similar levels of saturated fat and trans fat as standard cream cheese and Neufchatel cheese. Made with real cream and Neufchatel cheese, the two blends offer the same functional characteristics of the cheeses and can be used as direct replacements, without the costly reformulation of existing products. Kraft[R] Soft Cream Cheez Blend, PN 62527, a soft version of the Cream Cheez Blend, is ideal for products requiring a smoother texture, such as icings, fillings and spreads.

Easier on Formulations

The only changes food technologists will need to make for products switching to Kraft Cream Cheez Blend PN 62515 and Kraft Neufchatel Cheez Blend PN 70507 from traditional cream cheese applications will be in the ingredient lines; manufacturers still will be able to state "cream cheese" and "Neufchatel cheese" on the product label. These cheeses were developed to allow the manufacturer to include the standard of identity cheese in their ingredient lists, while reducing overall costs and market volatility. Wherever cream or Neufchatel cheeses have been incorporated, Kraft Cheez Blends will fit right in.

There are no similar refrigerated items on the market today. The dry ingredient alternatives that exist cannot compare with the 1:1 functionality of real cheese blends. According to Mike Jackson, senior business marketing manager, soft cheese products, "real cheese blends are the only way to 'meet the viscosity requirements of cheesecakes and fillings. Reconstituted dry ingredients require the addition of expensive emulsifiers and other additives to even approximate real-cheese texture."

Kraft's scientists have done extensive testing, in both laboratory and real-life manufacturing settings, to confirm that Kraft Cheez Blends are truly the functional equivalents of their standard of identity counterparts. "The combination of proprietary technology and ingredients, along with the use of real, standard of identity cream and Neufchatel cheeses, means these blends mimic the standard of identity cheeses, in terms of the cheese structure itself," adds Jackson.

A number of Kraft Food Ingredients' customers are successfully using Kraft Cream Cheez Blend and Kraft Neufchatel Cheez Blend in applications designed for traditional cheeses, and feedback has been deliciously positive.

Readmore »»

Cheese-Topped Beef and Potato Bake

Mushrooms, Ground beef, Mozzarella,

by Mary Beth Roe

Serves: 4 Servings

Ingredients:

1 1/2 lb Ground beef
1 md Onion; diced
1 md Celery stalk; diced
32 oz Tomato sauce
4 oz Mushrooms; sliced
1/2 c Water
3/4 ts Salt
1/2 ts Sugar
1/4 ts Pepper
3 md Potatoes; thinly sliced
4 oz Mozzarella cheese; shredded

Instructions:

Cook beef , onion, and celery until browned. Stir in tomato sauce,
mushrooms, water, salt, sugar and peppe. Heat to boiling; reduce heat to
low. Cover and simmer 5 minutes. Into a 9x13-inch baking dish, spoon 1/3 of
beef mixture. Arrange 1/2 of potato slices on top. Repeat, ending with
ground beef mixture. Cover dish with foil. Bake in 375 degree oven for 1
hour or until potatoes are tender. Remove from oven. Discard foil. Sprinkle
with cheese. Return to oven just until cheese melts.

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Cheese Stuffed Trout

broiler pan, green onions, Parmesan cheese,


Serves: 4 To 5 servi

Ingredients:

1/2 c Sliced fresh mushrooms
1/4 c Chopped green onions or
-onion
2 tb Grated Parmesan cheese
2 lb Whole trout; cleaned
Salt and pepper

Instructions:

In small bowl, combine mushrooms, onion and cheese; spoon into cavity of
each fish. Season with salt and pepper. Securely close cavities with
toothpicks or skewers to keep stuffing inside. Place on lightly greased
broiler pan. Broil 4 to 5 inches from heat about 5 to 10 minutes on each
side or until fish flakes easily.

Readmore »»

Angel of Death Cheese Spread Recipe

walnuts, Blue Cheese, Ricotta cheese ,

by Debbie R.

Servings: 6

Ingredients

1 lb Gorganzola or Blue Cheese
1 lb Ricotta cheese
2 Cloves chopped garlic
1 c Chopped walnuts
4 Fresh sage leaves

Directions

Salt to taste cheese cloth Chop garlic.
Add to 1/4 C of water in a small saucepan.
Reduce to 2 tablespoons. Beat cheeses together.
Add garlic mixture and salt if desired.
In a double layer of cheesecloth - put sage leaves in a pattern in the center.
Sprinkle nuts on top. Put cheese mixture on top of nuts.
Gather cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain.
Unwrap and serve!

Readmore »»

Wednesday

CHEESE TRADING; A worthwhile federal study

Kraft Foods, Green Bay,

by HAYNES

Wisconsin dairy farmers have long believed they get the short end of the stick when cheese is traded. Now, U.S. Sens. Russ Feingold and Herb Kohl and four of their colleagues are calling for a study by the Government Accountability Office to see if it's true.

The study can't hurt and could reveal whether there are flaws on the Chicago Mercantile Exchange, where cheese trading moved 10 years ago after the National Cheese Exchange in Green Bay closed amid controversy.

A 1996 study by University of Wisconsin researchers concluded that the National Cheese Exchange could be used to manipulate the national cheese market. A state investigation found that cheese makers, including Kraft Foods Inc., often sold cheese at a loss in the lightly traded market to lower the prices it paid for the millions of pounds of milk and cheese it bought elsewhere. Under federal rules, milk prices were tied directly to the price of cheese milk at the exchange.

Cheese producers denied they manipulated prices and said the researchers' report was misleading. The Federal Trade Commission found that Kraft did not violate antitrust law. Milk prices are now determined through a survey, although farmers think it's suspicious that prices often match those derived from cheese trading at the Merc.

And because there are so few trades, farmers argue, the Merc is as vulnerable to shenanigans as was the old exchange. Officials at both Kraft and the Merc say the exchange is one of the largest, most respected in the world and has systems in place to ensure its integrity. Both support a GAO study.

In a letter to Comptroller General David Walker last week, the senators asked, among other things, for the GAO to look into how the Merc's cheese market is structured and operated, whether there are risks of price manipulation and the role of other federal agencies in oversight of the market. The senators said the time was right, given that the Senate would take up the farm bill over the next few months.

The GAO should conduct a prompt and thorough study of cheese trading on the Merc. It's worth knowing if the shift to Chicago a decade ago was an improvement.

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Spanish cheese: a new twist on cocktail parties

olive oil, cheddar, dried mushroom

by Molly Watson

Spanish cheeses are the new brie and chevre--cult favorites pegged for full cocktail party status. It's about time: No tradition makes better use of cheese in its pure state than Spanish tapas. Transforming a wedge into an hors d'oeuvre with a bit of olive, fruit, or meat is so simple, it may well be the ultimate party food.

Make our platter the center of your next celebration. Estimate about 4 ounces of cheese per person, and be sure to bring the cheeses to room temperature before serving. Choose one accompaniment for each cheese (see our recommendations on page 100), and serve crackers and toasted sliced bread on the side. Cap it off with oloroso sherry. SOURCES: Look for Spanish cheeses (about $15-$18 per pound) at your local cheese shop, at Igourmet.com, or at a Whole Foods Market.

Zamorano

Type: Sheep

Comes from: The province of Zamora in the northwestern corner of Spain

Profile: Tart and zesty, with a crumbly texture, like a mellower aged cheddar

Pair it with: A drizzle of fruity extra-virgin olive oil, a common Spanish accompaniment

Manchego

Type: Sheep

Comes from: La Mancha (of Don Quixote fame) in central Spain

Profile: Piquant, buttery, and nutty, with a soft, crumbly texture

Pair it with: Quince paste works well with Manchego's nutty flavors. Or play up its salty side with olives or serrano ham.

Ideal pairs

Everyone loves a wine and cheese party, yet cheese can be difficult to pair with wine, especially when flavors run the gamut from creamy to sharp. The solution lies in looking beyond the usual suspects.

Our favorite: Spanish alaroso sherry

Why: Its semisweet nuttiness stands up nicely to the assertive flavors of both the cheeses and their briny-to-sweet accompaniments.

Runner-up: Hard apple or pear cider

Why: Hard cider's light, sweet character is a nice counterpoint to the rich intensity of the cheeses.

Wine notes: If you want to offer traditional wines, try a Pinot Noir that is light on tannins and oak, or a Riesling with some residual sugar but plenty of acid and minerals.

Roncal

Type: Sheep

Comes from: The Roncal Valley, near the French border

Profile: Predominantly buttery flavor with a light scent of straw and dried mushroom and a smooth but firm texture. This is one of the oldest known types of Spanish cheese.

Pair it with: Sliced pears or apples

Garrotxa

Type: Goat

Comes from: The Garrotxa area of Catalonia

Profile: A creamy, nutty, and slightly tart cheese with a smooth, semisoft texture

Pair it with: Manzanilla olives are a sharp counterpoint, while a dollop of fig paste brings out Garrotxa's underlying sweetness. For a tangier pairing, try it with anchovy fillets.

Idiazabal

Type: Sheep

Comes from: The Basque region

Profile: Sharp, pungent, and usually smoked, with a dry, crumbly texture Readmore »»

The Evolution Of Pizza

tablecloths , italian cuisine, garlic bread

by Kirsten Hawkins

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.

It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).

As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.

The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.

To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.

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Friday

Lower your blood pressue with wine & cheese

resveratol, Gruyere, Shiraz

Author: Kery Bellis

Not all that long ago I used to attend art exhibitions in Sydney, Australia. No, I am not an artist but just a person who happened to live in the trendier parts of town. It was a nice way to spend a Saturday afternoon - browsing new paintings by up-and-coming local artists. More often than not they would offer the guests small portions of various cheeses along with a selection of moderately priced wines. I had a great time, but I did not know that what I was doing was also giving me a health boost bonus! You see, wine and cheese are the Batman & Robin dynamic duo for lowering your blood pressure.

When was the last time you had a wine and cheese party? You do not need to be an artist to enjoy one; it is a great way to entertain guests and a good excuse to get together. It is also a nice way to ward-off high blood pressure.

Cheese & wine parties are excellent for larger get-togethers as well. You can make it lots of fun by having every guest bring a bottle of wine and an exotic cheese. It is a great way to sample new wines and cheeses ... and a perfect way to get to know your friends better with free-flowing wine and conversation.

What better way to kick-back and relax ... both you and your arteries. Wine is good for lowering your blood pressure ... and so is cheese. But not just any old wine, make it a red one. Read on to find out why.

~ A glass or two of red ~

The flavonol called resveratol is a protective antioxidant. Free radicals are agents that affect chemical reactions in the body; they can cause cell damage resulting in cancer and other problems such as high blood pressure. Resveratol as the protective antioxidant protects your arteries against the damage done by free radicals and also assists in preventing the hardening of your arteries.

Flavonol also benefits you in another important way. The clumping together of blood platelets causes blood clotting and thrombosis - not something you want to have to deal with as both can be deadly serious problems! Flavonol is active in stopping your platelets from bunching up together; a glass of red wine helps your body to prevent these nasty problems by keeping your blood smoothly flowing through your arteries.

And some more good news ... recent studies have shown that drinking red wine also helps to improve the operation of your artery linings. When the linings of your arteries are working properly they freely dilate bringing down your blood pressure. The only question is how much of the good red is too much?

Nobody is suggesting you go out and buy a crate of red to be consumed immediately, but a glass or two a day is ideal for most people ... this is the perfect consumption to keep your heart and arteries young - and maintain your blood pressure at healthy levels. Which red wine is best? The darker varieties are best as they are higher in the protective resveratrol flavonoid. As far as white wine is concerned, you really should not bother ... it has much less benefit than the mighty red.

~ A Chunk of Cheese ~

When we think of cheese we tend to think of how much fat it contains, and whilst cheese does have more than enough saturated fat, a little is actually good for you. The key is, of course, moderation. Just like red wine, if you do not go overboard, it can be healthy. Too much of it and your cholesterol levels can rise.

When cheese is being made and the milk is fermenting ... peptides are released from the milk proteins. Peptides, which are related to proteins and amino acids, help to control your blood pressure by impeding the enzymes that convert angiotensin.

Angiotensin are made up of any of the three polypeptide hormones, one of which is a powerful vasoconstrictor (something that constricts a blood vessel). When the protein angiotensin gets converted to angiotensin II it constricts your arteries and increases the retention of water and sodium. This whole process has a rather adverse affect on your blood pressure - it pumps it right up!

You can stop the reaction that forces your blood pressure up by taking in the other peptides - those found in fermented milk products like cheese. Eating a small wedge of cheese blocks the enzyme that creates angiotensin II, helps your arteries to stay relaxed, and thereby keeps your blood pressure down.

~ Take it easy with a nice glass of Shiraz and a Slice of Gruyere ~

Having been at the grinding wheel all day ... when the tension built up during the day has pumped up your blood pressure ... why not enjoy some nice cheeses with a glass of dark red wine. Relax your mind, relax your body, relax your arteries ... get your blood pressure back to a normal level. It will be greatly appreciated by your heart!

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How cheese makes finest wines taste like cheap plonk

mozzarella, cheddar, red wine

by Cahal Milmo

For generations, it has been the fare of choice at charity fundraisers and suburban soires: a cube of cheddar on a cocktail stick and a glass of cheap red wine.

Now, it seems, the organisers of cheese and wine parties were right all along to choose plonk rather than premier crus to go with their fromage.

Scientists have found that, when sampling a fine claret or expensive burgundy, the last foodstuff it should be paired with is its traditional gustatory ally, cheese.

The study, which submitted the tastebuds of 11 ordinary drinkers to eight cheeses combined with cheap and expensive wines, found the cheese always masked the fine flavours of a pricey vintage.

Where the tasters would have expected to hold forth on the berry and oak flavours of a full-bodied cabernet sauvignon or the light tannins of a pinot noir, it was found they were indistinguishable from a bottle of supermarket plonk.

New Scientist magazine said the strongest-flavoured cheeses, stilton and gorgonzola, overwhelmed the flavours of wine more than milder products such as mozzarella. Butthe American researchers found all the cheeses reduced the flavours and aromas of wine, regardless of their cost, exploding the myth that a fine cheese can be enhanced by a perfect wine.

Hildegarde Heymann, professor of viticulture and enology at the University of California, who coordinated the study, said: "There seems to be a wisdom that great wine and good cheese are enhanced if you have the perfect wine to go with the perfect cheese. Our work suggests this is not the case.

"Whatever the cost of the wine, each cheese reduced the sensitivity to the flavours of the wine. The overall reduction was small - about 0.4 on a scale of one to 10 - but cheese detracted from the flavour of the wine."

The researchers think fat molecules in the cheese may coat the mouth and deaden perceptions of other flavours. The only flavour enhanced by the wine was the aroma of butteriness - caused by a flavour molecule found in both wine and cheese.

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Herb Cheese Muffins

Muffins, buttermilk, scallions

By Kim Beardsmore

Herb Cheese Muffins

Ingredients:
1 cup unbleached white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cornmeal
1 tablespoon brown sugar
1 egg
1 egg white
1 cup buttermilk
3 tablespoons minced scallions
1/2 teaspoon Dijon mustard
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon oil
1 cup grated low fat cheddar cheese

Directions:

Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Mix in the cornmeal and brown sugar.
In a separate bowl, beat the egg and egg white until foamy.
Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs and mix well.
Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture.
Add the egg mixture to the dry ingredients, stirring just enough to make a moist batter.
Spoon the batter into 12 muffin tins, sprayed with nonstick spray.
Sprinkle the reserved cheese over the muffin tops.
Bake for about 20 minutes, or until an inserted knife comes out clean. Cool in the pan for 5 minutes then remove and cool on a wire rack.

Makes 12 Servings

Serving Size: 1 muffins

Nutritional Analysis Per Serving:
Calories: 135
Total fat: 3 grams
Saturated fat: less than 1 gram
Cholesterol: 18 mg
Sodium: 279 mg
Carbohydrate: 19 grams
Protein: 6 grams
Dietary fiber: less than 1 gram

Readmore »»

Double onion soup with cheese

oregano, Worcestershire sauce, mozzarella cheese


Serves 4

This classic soup, one of France's best-known specialties, comes
from the picturesque Burgundy and Lyons regions. Don't rush this
soup--the key to its authentic flavor lies in slow-cooking the onions
until they turn amber. The sugar helps to caramelize and brown the
onions even more.

Vegetable oil spray

1 teaspoon corn oil stick margarine
2 cups thinly sliced yellow onion (about 2 medium)
1 cup thinly sliced red onion (about 1 medium)
3 cloves garlic, crushed or minced
1/2 teaspoon sugar
4 cups fat-free, low-sodium chicken broth
2 tablespoons dry sherry or white wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons grated or shredded Parmesan cheese
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano,
crumbled

Black pepper to taste
4 slices French bread, lightly toasted

Spray large saucepan with vegetable oil spray. Add margarine and
melt over medium-low heat. Add yellow and red onions. Cook about 20
minutes, or until yellow onions are tender and light brown, stirring
occasionally. Add garlic and sugar. Increase heat to medium and cook 5
minutes, stirring occasionally. Stir in chicken broth, sherry,
Worcestershire sauce, and salt. Bring to boil, reduce heat, and simmer,
covered, for 20 minutes. Meanwhile, preheat broiler.

In a small mixing bowl, toss together remaining ingredients except
bread. Sprinkle cheese mixture evenly on toasted bread. When soup is
almost done, place bread on unheated rack of broiler pan. Broil about
4" from heat 1-2 minutes, or until cheese melts and turns light brown.

To serve: Ladle soup into bowls and top each serving with bread
slice.

Nutrition analysis (per serving): 180 calories, 8 g protein, 27 g carbohydrates,
4 mg cholesterol, 611 mg sodium, 4 g total fat, 2 g saturated fat,
1 g polyunsaturated fat, 1 g monounsaturated fat

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Alert: is your Roquefort cheese really from Roquefort?

Kraft Foods, basmati rice, Parmesan cheese

by Robert Weissman

What do you get when you buy Darjeeling tea? Are the leaves actually grown in India? And should you care? Food companies in this country care because they invest huge sums in names such as Dijon mustard, basmati rice and feta cheese--even though their products aren't from anywhere near France, India or Greece.

Under World Trade Organization (WTO) rules, so-called geographical indications already cover wines and spirits, prohibiting misleading name claims. That's why champagne comes only from the Champagne region of France; otherwise, it's sparkling wine.

But the European Union wants these rules to cover foods as well, which American trade officials oppose. "In the US, Parmesan cheese is a kind of cheese, not a cheese produced in a specific region of Italy," says Sarah Thorn of the Grocery Manufacturers of America.

If unable to use these terms, American companies would have to spend millions to change their products' names and market them in new ways. Or they'd have to sell mustard that's really from France, rice from India and cheese from Greece.

In a March 2005 ruling in a lawsuit instigated by Kraft Foods, Inc., the WTO found that Europe made it easier to protect Parmesan cheese than, say, Florida oranges, denying the United States its rights as a WTO member. Despite this partial victory, the broader dispute will drag on for years, not just because vast sums are at stake.

Also at issue are two different visions of how food should be produced. Europe wants to protect products from specific regions, the processes by which they are produced, and the farmers and artisans that produce them. To the Europeans, it really matters that Roquefort cheese is ripened in caves under Roquefort-sur-Soulzon.

American multinationals couldn't care less, wanting "the cheapest ingredients they can find from anywhere on the planet," claims Brian Halweil, author of Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket.

Plenty of American farmers, artisans and consumers also believe in "homegrown pleasures"--whether from this country or from overseas. They believe, too, that claims made on food packaging should mean something, even if they have to pay a little more to know what they're getting.

But unless they make their voices heard, you might soon find that the McIntosh apple you think comes from upstate New York was grown in, say, Chile. The result may be the downfall not only of New York apple growers but of the many small producers who preserve local foods and cultural traditions.

Readmore »»

Add Flavor With Goat Cheese

goat cheese, eggplant, pine nuts

by Florio, Donna

When Pablo Solanet and Mike Koch devised an exit strategy from their high-powered jobs in Washington, D.C., they chose the scenic route-a goat farm. They began Firefly Farms in Maryland's Allegheny Plateau in 2000, and two of their cheeses won awards the first year they were produced. Tasting FireFly Farms' cheeses inspired creativity in our Test Kitchens. We hope you like the results. DONNA FLORIO

ROASTED VEGETABLE-AND-GOAT CHEESE PIZZA

MAKES 2 (12-INCH) PIZZAS

PREP: 30 MIN.; BAKE: 1 HR., 15 MIN.

You can use more or less cheese depending on what you have available; substituting 2 (4-ounce) logs or most of an 11-ounce log works just fine.

1 medium-size sweet onion, cut into ¾-inch pieces

1 teaspoon olive oil

1 medium eggplant, peeled and cut into ¾-inch cubes

1 red bell pepper, cut into ¾-inch pieces

1 small zucchini, cut into ¾-inch cubes

1 teaspoon salt

½ teaspoon pepper

2 teaspoons chopped fresh thyme

1 tablespoon olive oil

1 (24-ounce) package prebaked pizza crusts

1 (7-ounce) container refrigerated prepared pesto sauce

1 (9-ounce) package goat cheese, crumbled

¼ cup pine nuts

TOSS onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.

BAKE at 425° for 20 minutes or until tender, stirring after 10 minutes.

TOSS together eggplant and next 6 ingredients; add to onion on jelly-roll pan. Bake 30 more minutes, stirring at 10-minute intervals.

PLACE pizza crusts on 2 lightly greased baking sheets; spread pesto evenly over crusts, and arrange vegetables evenly over pesto. Sprinkle crumbled goat cheese and ¼ cup pine nuts over vegetables.

BAKE pizzas at 425° for 25 minutes or until cheese is lightly browned.

LIME-GOAT CHEESE CHEESECAKES

MAKES 6 SERVINGS

PREP: 35 MIR; BAKE: 30 MIN.; STAND: 1 HR., 10 MIN.; CHILL: 8 HRS.

2 tablespoons pistachios

½ cup graham cracker crumbs

3 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

1 (4-ounce) package goat cheese, softened

1/3 cup honey

2 large eggs

½ teaspoon grated lime rind

1 tablespoon lime juice

Garnish: fresh raspberries

PULSE 2 tablespoons pistachios in food processor just until finely chopped. Add ½ cup graham cracker crumbs and 3 tablespoons melted butter; pulse until well blended. Spoon mixture evenly into 12 lightly greased muffin pan cups; press firmly onto bottoms.

BAKE at 325° for 5 minutes. Let cool on wire rack.

BEAT softened cream cheese and goat cheese at medium speed with a heavy-duty stand mixer until smooth; gradually add honey, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in lime rind and juice; pour batter evenly into prepared muffin pan.

PLACE muffin pan in a shallow broiler pan. Add hot water to broiler pan to a depth of ½ inch (halfway to top of muffin cups).

BAKE at 300° for 20 to 25 minutes or until slightly firm in the center. Carefully remove from oven, and let stand in water bath for 10 minutes.

REMOVE muffin pan from water bath to wire rack, and let cool completely. Cover and chill 8 hours. Let stand at room temperature 1 hour before serving. Run a knife around edges to remove cheesecakes from pan. Garnish, if desired.

NOTE: To prevent the crumb mixture from getting on your hands, cover your fingers with plastic wrap when you press the mixture into the muffin cups. If you have one, a tart tamp also works well for this

Readmore »»

Artichoke and Cheese Squares

oregano, artichokes, parsely



Serves: 1 Servings

Ingredients:
- 2 6oz jars
- 1 sm Onion -- minced
- 1 Clove garlic -- minced
- 4 Eggs
- 1/4 c Fine bread crumbs
- 1/2 ts Salt
- 1/4 ts Each pepper, oregano,
- Tabasco sauce
- 8 oz Shredded cheddar cheese
- 2 tb Minced parsely
- Marinated artichoke hearts
- Chopped

Instructions:
Drain marinade from i jar of artichokes into a frying pan. Drain other jar
(do not use marinade) chop artichokes and set aside. Add onion and garlic
to frying pan and saute' until onions are clear, about five minutes. in a
bowl beat eggs with fork. Add bread crumbs, salt, pepper oregano and
tabasco. Stir in cheese, parsely, artichokes and sauted onion mixture. Turn
into greased 7"x11" baking pan. bake 325x for 30 minutes or until set in
center. Let cool in pan. Cut into 1" squares. Serve cool or reheat in pan
at 325x for 10 minutes. Garnish with parsely.

Recipe By : Umamagi30

Readmore »»

Apple Cheese Bread

Baking Soda, Baking Powder, Cheddar Cheese



Serves: 8 Servings

Ingredients:

-- 1/2 c Butter Or Margarine
-- 2/3 c Sugar
-- 2 x Eggs
-- Apple, Peeled And Chopped
-- 1/2 c Grated Sharp Cheddar Cheese
-- 1/3 c Chopped Walnuts
-- 2 c Flour
-- 1 ts Baking Powder
-- 1/2 ts Baking Soda
-- 1/2 ts Salt

Instructions:

Preheat oven to 350øF. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.

Readmore »»

Wednesday

Top Spot for Mac and Cheese

macaroni and cheese, gluttony, Oprah Winfrey

by McKinney, Wanda

Lynn's Paradise Cafe in Louisville serves up some of the best comfort food in the South.

I blame my last five pounds of weight gain on Oprah Winfrey. That's right-Oprah. It's all her fault.

I just happened to catch the show where she listed the top restaurants in the country that serve the perfect macaroni and cheese. Well, Io and behold, there was Lynn's Paradise Cafe.

Known far and wide (and in my case, I do mean wide) for her bounteous breakfasts, Lynn has stuffed me with French toast ($6.25) and biscuits light enough to levitate if not eaten quickly or drenched in sausage gravy (so I do both). Her lunch menu features a meat loaf ($9.50) that smacks of comfort, and I've lost myself more than once in her fruit cobbler ($2.25). But I had never tried the macaroni and cheese ($2.25). Obviously, a serious mistake, according to Oprah.

So I took myself to Louisville, sat down in a cheery booth, and ordered the famous dish. I was joined by Lori Pritchett, general manager of Lynn's. "Oprah sent me," I explained. "She said your mac and cheese is one of the best in the country."

"Yes, we were so excited," Lori said. "It was a challenge getting the food shipped to Chicago for the studio audience to try, but it was a lot of fun."

Soon the aromatic delicacy originated by executive chef Sara Gibbs arrived at my table, alongside an order of Walnut-Crusted Chicken ($9.50). I took one bite of cheesy goodness and knew my Dr. Phil Weight Loss Challenge was temporarily lost. The cheese and macaroni had just the right consistency and flavor, and the topping made the difference between good and great. "This is pasta-rifle," I shouted, scraping up every Cheddar-filled elbow. "Would you share the recipe?"

"Oh, sure," said Lori. "We give it out all the time."

So here 1 am, another size larger and deeper in debt (multiple Cheddar cheese runs can really crank up the old grocery bill). Dr. Phil would say that I should take responsibility for my actions and not blame Oprah for my gluttony. Or maybe I should be mad at Lynn's Paradise Cafe for serving such addictive food. But I trusted Oprah, and now I'm lost in a noodle nebula. By the way, I wonder when the show that names the best chocolates is airing? just curious. WANDA MCKINNEY

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Monday

Pizza, French Fries, Beer and Other Diet Foods...

sponge cake, twinkies, soda pop

by Nick Nilsson

Now this is the real American Dream! I'm here to let you know that it is totally possible to lose all the fat you want while eating nothing but junk food. The only hitch is that all the fat you want to lose is going to have to be zero!

Here are some tongue-in-cheek (or burger-in-belly) suggestions for how you can turn even the greasiest, sugariest, most overprocessed calorie bomb into lean, mean diet food.

How is this done? Here's a hint: it's all in how you choose to look at the food...

*** Eat donuts instead of solid pastries. You will be saving a tremendous number of calories by eating something with a hole in the middle. You can save upwards of 3 to 5 calories per pastry by doing this. That means if you eat 10 donuts, you've saved yourself almost 50 calories! Besides, everyone knows nuts are good for you...

*** French fries can help prevent heart attacks. It is a fact that French people suffer fewer heart attacks and have lower rates of heart disease. French fries are obviously from France, therefore it naturally follows that French fries can prevent heart disease.

*** Pizza is one of the healthiest foods on the planet. There are many reasons for this:

-The bleached flour in the crust sucks up all the grease that drips down from the toppings, trapping it so you don't see it while you're eating. If you don't see it when you eat it, it has no calories.

-It's round (stay with me here). Because square-shaped foods have corners, they contain a lot more calories than round foods. To save even more calories, cut a hole in the center of the pizza (refer back to #1 for full details).

-The cheese on the pizza is loaded with calcium - even more than the Tums you're going to need after eating the whole thing.

-You can easily reduce your servings without sacrificing enjoyment. Instead of cutting the pizza into 8 slices, try cutting it into only 4. You've just eaten HALF the number of slices you ate before! Imagine how many calories you'll save by doing that!

-Vegetables covered in grease are still vegetables. Never mind that all the nutrition has been baked out of them, you're still getting you're recommended daily servings of veggies.

-There is plenty of fiber in the paper that's stuck to the bottom of the pizza. Don't be afraid of it.

*** Beer is the absolute best beverage you can drink when you're watching your waistline. It helps to put it right out there in front you where you can see it.

*** Look for foods that have air bubbles in them. Examples include chocolate bars, Twinkies (after you suck the cream filling out), soda pop, sponge cake, and cheese puffs. As you know, air has no calories. Look at these foods as the wrapping for a low-calorie, low-fat serving of air.

*** Putting ketchup on anything makes it healthy. Think about it. You're getting your vegetables in a concentrated paste. It's like stepping into the future... today!!

*** Here are a number of delicious, zero-calorie foods you may not be aware of:

-Anything eaten while standing has zero calories. -Anything eaten off somebody else's plate has zero calories. -Food sampled for "tasting" purposes during preparation has no calories. -Food sneaked from someone after you distract them is also calorie-free. -Anything eaten after the expiration date contains no calories.

*** Eating ice cream can actually help you burn an enormous amount of calories. The key to this lies in its temperature.

Ice cream is very cold. When you eat ice cream, your body must expend energy (a.k.a. calories) to warm it up to your internal body temperature.

When you work through the scientific formulas for heat conversion, you can see you will end up expending approximately 6,000 calories to heat up a small dish of ice cream to body temperature. Drinking ice cold beer with your ice cream amplifies this effect.

These diet tips should have you well on your way towards effectively peeling off pounds of unsightly fat.

Think of me next time you're eating a pizza with french fries and ketchup on top, dunking your donuts in a glass of cold beer, and shoving down Twinkies (with the filling sucked out) mashed into a dish of nice cold ice cream!

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Pierogi Recipe: Cheese and Potato Filling

sauerkraut, pierogi, velveeta cheese

By Michael Stazko

The Pierogi is a versatile food that can be enjoyed several different ways and it is also one of the most popular Polish dishes. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe.

Dough:

2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt

Filling:

2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking

Directions:

Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.

While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.

When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.

After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi.

When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.

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Meyenberg Goat Milk Products

goat cheese, jalapeno, cheddars

Dairy Foods

A leading marketer of goat milk, Meyenberg Goat Milk Products, Turlock, Calif., enters the gourmet cheese market with specialty Cheddar and Jack cheeses, which the company believes will change the way Americans think of goat cheese. Four goat milk Jack cheese varieties, an aged goat milk Cheddar and a Special Reserve Cheddar are now available in select markets around the country.

The aged goat milk Cheddar is reminiscent of an Asiago cheese, which is full of robust flavor, and has a firm, drier texture than traditional Cheddar cheese. The Special Reserve Cheddar possesses a delectable sharp flavor as a result of its minimum one-year age. The Jacks come in four varieties--plain, smoked, jalapeno and garlic & chive--and have an unusually light, creamy texture.

The Cheddars are available in 5-1b blocks, or in a 5-1b case of 10 8-oz bars. The Jacks come in 4-1b uncut wheels and in 4-1b cases of 10 8-oz bars. The cheeses retail for $15 to $19 per pound, with the exception being the Special Reserve Cheddar, which commands a higher per pound price: $17 to $22.

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Philadelphia Cream Cheese With Jelly is Way Cool

Cream Cheese, jelly,

By Lance Winslow

When studying brand name marketing and line extension on a product it is necessary to look at reasonable, relative and current case studies. Too often academia and business colleges that produce MBA students are too busy looking at the past and what worked then or did not work. Studying current topics and current products gives the students a better idea of the actual marketplace and what might work in the future.

Academia has often been accused of looking too far in the past to give advice as to what to do in the future without regard to the changes that are taking place at all times. One recent product innovation has been Philadelphia Cream Cheese with jelly. Many people like to put cream cheese on their bagels and sometimes they like to put jelly. Sometimes people like to put both. Knowing this the research and development department of Philadelphia Cream Cheese came up with a new blend.

The new blend has Philadelphia Cream Cheese Original mixed with jelly and to the customers love it. In fact, they were able to roll out this product with very little advertising due to strong brand loyalty. This is one great example of how a company can revitalize its brand and increase customer sales through its existing customers, while bringing in new customers. Please consider this to 2006.

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Organic Cream Cheese Brownies

dietician, vanilla extract, yogurt

by Mambo Sprouts

Ingredients: ************ 1 pkg NO PUDGE! Fat Free Fudge Brownie Mix (any flavor) 1 cup lowfat vanilla yogurt 3 oz. (6 Tbsp.) fat-free cream cheese, softened 1/4 tsp. vanilla extract

Preparation: ************ Preheat oven to 350 degrees. Combine No Pudge! mix and 2/3 cup of the yogurt according to package directions. Pour into nonstick pan. Blend remaining yogurt, cream cheese and vanilla extract in small bowl. Drop teaspoonfuls of this mixture onto brownie dough. Use knife to marble mixture through brownies. Bake for 35 to 40 minutes. For easy cutting, let brownies cool, then refrigerate until chilled. When wrapped in plastic, brownies stay fresh for two weeks.

Servings: 16

Nutritional data per serving: calories 104, fat <1g, protein 4g, sodium 130mg, carbohydrates 22g, dietary fiber <1g

Nutritional data in these recipes is approximate. It is provided by manufacturers or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a physician or registered dietician.

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New York Cheesecake And Beyond

cheesecake, bakeries, cream cheese

By Andrew Krause

In this article we're going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.

New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has their own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York.

In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their own special recipe. The actual name "New York Cheesecake" came from the fact that New Yorkers referred to the cheesecakes made in New York as "New York Cheesecake." If you're a New Yorker, your motto is that "If it's not a cheesecake made in New York, then it's not a cheesecake." There are probably many who will disagree with that.

In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.

Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that's what the legend says.

But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.

It wasn't until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheese cake.

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New cheese and milk facilities in the works

raw milk, Rick Perry, soy products

Dairy Foods

A new cheese plant and a facility expansion at an aseptic food and dairy plant were announced by Hihnar Cheese Co. and Steuben Foods last month, and a group of co-ops says it is considering building a brand new milk plant in Kansas.

Hilmar says it plans to build a plant in the Texas panhandle that will produce about a half-million lbs of cheese a day. Hilmar, and Texas governor Rick Perry announced last month that the $190 million cheese plant in Dalhart would begin first phase production in fall 2007. Texas will offer tax incentives to help bring the business to the Lone Star State, and Hilmar, which has had run-ins with California over waste water issues, also said it was influenced by the state's "positive business climate" and "reliable regulatory environment."

Meanwhile, Steuben Foods is planning an $18 million expansion at its Elma, N.Y. plant to increase capacity for organic milk and soy products. An organic milk processing facility is also being added through a joint development with Horizon Organic. Previously, Steuben had no raw milk processing capability at the plant.

From Kansas comes reports that Dairy Farmers of America, Select Milk Producers, Artesia, N.M.; Lone Star Milk Producers, Windthorst, Texas; and Zia Milk Producers, Roswell, N.M, are mulling the idea of building a $50 million milk plant to get processing closer to some 20 large-scale producers in the southwestern part of the state.

Readmore »»

Sunday

Pumpkin Cheesecake

cheesecake, pumpkin cheesecake, pumpkin puree

By Elizabeth Morgan

Not a lot of people have tried a pumpkin cheesecake, but those who have swear that they are addicted to it. A pumpkin cheesecake is perfect for someone who likes a cheesecake to have a fluffy, light texture and less sweetness. Interested in making one? Read on for a short how-to.

Start making your pumpkin cheesecake by combining one and a half cups of gingersnap crumbs with about a half a cup of toasted pecans, and then forcing the mixture down into a spring-form pan to make a gingersnap crust. Bake this in the oven for about ten to twelve minutes at 325 degrees.

Meanwhile, beat about ten to twelve ounces of cream cheese firmly and consistently until you achieve a smooth texture. Add the amount of sugar you want (usually about three-quarters cup is fine). Drop in the eggs – but hold on! Remember to drop them one by one, beating continuously as you do. About five eggs will do the trick. After this, you then drop in about one and a half cups of pumpkin puree, some cinnamon, and another three-quarters cup of some heavy cream.

Finished? You are now ready to bake the cake. Put it in the oven and leave it for about half an hour. You know that your cheesecake is done when the center is jiggly and edges are already nice and puffy. When it’s done, try running a knife on all sides of the cake before you let it cool off – this prevents the cake from having cracks.

Let the cake cool down for another thirty minutes (in the oven), and then pop it into your refrigerator. Twelve hours later, you have yourself a delicious pumpkin cheesecake. Invite your friends over to enjoy your creation with you, or take pleasure in it by yourself–just kick back and drink iced tea with your scrumptious pumpkin pie as you watch the sunset or your favorite TV show.

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Please, Do Bring on the Cheese Fondue!

cheese fondue, fondue recipe, Swiss cheese

By Sara Gray

Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.

Lots of Pots

Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.

If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.

Control Your Heat!

If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.

It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.

Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!

What you'll need:

- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent


If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.

First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.

Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.

This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce.

*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.

At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!


Readmore »»

Pizza Dough Recipes

Pizza Dough, olive oil, bread flour


by Franklin Graham

Pizza Dough Recipes

Making the Pizza Dough

Making your own pizza dough "from scratch" is not as hard or as time consuming as you might think. With a little practice, you will find it to be an EASY part of making your own pizzeria-style pizza at home. "Working" with pizza dough is a skill that improves each time you that you do it. With a little experience, you will know when your pizza dough has the right "feel" that will give you a tasty pizza crust.

Some common mistakes to avoid when making your Pizza dough are:

1) Adding to much extra flour when kneading the dough

2) Not kneading the dough long enough (the dough should have a smooth and and elastic feel)

3) Not letting the dough rise long enough (proofing)

Try these easy pizza dough recipes:

Basic Pizza Dough I

INGREDIENTS: * 1 package active dry yeast * 1 tablespoon white sugar * 1 1/4 cup warm water (110 degrees F) * 1 tablespoon olive oil * 1 teaspoon salt * 3 1/2 cups bread flour DIRECTIONS: In a large mixing bowl, dissolve yeast and sugar in the warm water. Let stand about 10 minutes until it foams. Stir the olive oil, salt, and 2 1/2 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, mixing well. When the dough has formed, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees for about 25 minutes or until the crust and cheese are golden brown.

Basic Pizza Dough II

INGREDIENTS: * 1 package active dry yeast * 1 cup warm water (110 degrees F/45 degrees C) * 2 cups bread flour * 1 tablespoon olive oil * 1 teaspoon salt * 2 teaspoons white sugar DIRECTIONS: In a small bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes until it foams. In a large bowl, combine 2 cups bread flour, olive oil, salt and the yeast mixture; Mix well to combine. Work well until dough has formed. Cover and rise until doubled in volume. About 1 hour. Punch down dough. Turn dough out onto a well floured surface. Form dough into a ball and roll out into a pizza crust shape Let rest about 10 minutes. Cover with your favorite sauce and toppings and bake in preheated 425 degree oven until golden brown. About 25 minutes. Enjoy! Free from http://www.1PizzaSecrets.com

All Rights reserved

CLICK HERE TO VIEW our Free pizza information page http://www.1PizzaSecrets.com

About the author: Franklin Graham is an expert on making pizza at home. In his own words: "Pizza is my Passion. I find myself constantly thinking about how to make a better-tasting pizza at home. I can help you make great-tasting, pizzeria-quality pizza from your own oven. You will be surprised how much money you can save without sacrificing the pizzeria taste you expect". Readmore »»

Pizza Doesn't Cause Acne, Does It?

eczema, progesterone, iodine

by Acnesolution

"Pizza Doesn't Cause Acne, Does It? by Alisa Fleming

Dairy consumption has been positively linked to acne for many teenagers and adults. There have been numerous studies proving this association, including a portion of the landmark Nurses Health Study involving 47,355 women in 1998. Unfortunately, the reasons behind this milk-acne connection are much less concrete.

Regardless, the facts are that thousands of people have given up dairy foods only to have their acne magically disappear. The results these people have seen speak for themselves and they need no particular explanation. For those of you who are still hesitant on the trial and error method, here are a few different theories behind their success:

Milk Allergies - Like eczema, acne is an inflammatory skin condition, and can be a byproduct of food allergies. In fact, it is believed that food allergies, particularly dairy and gluten, are the top aggravator of acne. Since acne does take time to come and go, and many food allergy reactions are delayed, about two weeks off of a suspect food is typically required to begin noticing results.

Hormones - Of course, the teenager with raging hormones and raging zits, it is an all to common site. Hormones are a well-accepted reason for acne within the dermatologic community. It has been estimated that 75% to 90% of milk and milk products on our shelves comes from pregnant cows due to the milking process. This milk contains progesterone and other hormones that are known precursors to DHT, the primary acne-producing hormone in humans. These hormones are carried primarily in the butterfat, and are known to make frequent appearances in milk, cheese, and butter. You mean pizza may be back on the acne list? Dermatologists are split on this issue, but past research shows a strong likelihood.

Nutrients - Back in the 1960's, Dr. Jerome K. Fisher conducted a clinical study on the cause and effect relationship of milk and acne for a presentation to the American Dermatological Association. His research looked at over 1000 teenage acne patients over a 10-year period. He quickly noted that the severity of their acne and whether it worsened was directly correlated to their milk consumption. Along with the hormones in milk, Dr. Fisher hypothesized that milk sugar (lactose) and butterfat could be acne triggers. It has also been found that milk can contain excessive quantities of iodine (may vary by herd), a well-known pore irritator and aggravator of acne.

Most dermatologists recognize the crucial role that diet plays in skin conditions, and many site milk products as the top food culprit of acne. Dairy elimination may not be the solution for everyone, but something so simple to get rid of acne is definitely worth a shot! Readmore »»

Wednesday

Swiss Valley, Tillamook among top winners at NMPF cheese competition

tillamook, cheddar, monterey jack

Dairy Foods

Swiss Valley Farms' Regular Swiss was judged Best Overall Cheese, and Tillamook Cheese received eight awards at the National Milk Producers Federation's (NMPF) annual meeting held Nov. 29--Dec. 2 in San Francisco.

Swiss Valley placed 1st 2nd and 3rd in the Swiss category with cheeses from three different facilities. The Regular Swiss from the Luana, Iowa plant scored 99.85 and went on to take the top prize.

Among the top awards winners for Tillamook were Monterey Jack, winning first and second, with scores of 99.8 and 99.6 respectively, in the natural cheese category. In the unique/flavored category, TCCA won another first place, with a score of 99.6, for Tillamook Pepper Jack, and a second place award for Tillamook Colby Jack with a score of 98.9.

Agri-Mark won the best Cheddar award with a medium Cheddar from the Middlebury, Vt., facility that scored 99.6. Best Italian-style cheese went to Cass Clay, Hoven, S.D. for an Asiago. Readmore »»

Top Spot for Mac and Cheese

french toast, sausage gravy, levitate

by McKinney, Wanda

Lynn's Paradise Cafe in Louisville serves up some of the best comfort food in the South.

I blame my last five pounds of weight gain on Oprah Winfrey. That's right-Oprah. It's all her fault.

I just happened to catch the show where she listed the top restaurants in the country that serve the perfect macaroni and cheese. Well, Io and behold, there was Lynn's Paradise Cafe.

Known far and wide (and in my case, I do mean wide) for her bounteous breakfasts, Lynn has stuffed me with French toast ($6.25) and biscuits light enough to levitate if not eaten quickly or drenched in sausage gravy (so I do both). Her lunch menu features a meat loaf ($9.50) that smacks of comfort, and I've lost myself more than once in her fruit cobbler ($2.25). But I had never tried the macaroni and cheese ($2.25). Obviously, a serious mistake, according to Oprah.

So I took myself to Louisville, sat down in a cheery booth, and ordered the famous dish. I was joined by Lori Pritchett, general manager of Lynn's. "Oprah sent me," I explained. "She said your mac and cheese is one of the best in the country."

"Yes, we were so excited," Lori said. "It was a challenge getting the food shipped to Chicago for the studio audience to try, but it was a lot of fun."

Soon the aromatic delicacy originated by executive chef Sara Gibbs arrived at my table, alongside an order of Walnut-Crusted Chicken ($9.50). I took one bite of cheesy goodness and knew my Dr. Phil Weight Loss Challenge was temporarily lost. The cheese and macaroni had just the right consistency and flavor, and the topping made the difference between good and great. "This is pasta-rifle," I shouted, scraping up every Cheddar-filled elbow. "Would you share the recipe?"

"Oh, sure," said Lori. "We give it out all the time."

So here 1 am, another size larger and deeper in debt (multiple Cheddar cheese runs can really crank up the old grocery bill). Dr. Phil would say that I should take responsibility for my actions and not blame Oprah for my gluttony. Or maybe I should be mad at Lynn's Paradise Cafe for serving such addictive food. But I trusted Oprah, and now I'm lost in a noodle nebula. By the way, I wonder when the show that names the best chocolates is airing? just curious. WANDA MCKINNEY Readmore »»

Traditional (Greek-style) feta cheese aged in salt brine

lipase, canning, kosher salt


1 gallon milk
1/4 cup cheese culture or buttermilk
1/8 teaspoon lipase enzyme powder
1/2 teaspoon liquid rennet
1/2 cup cool water
Coarse salt
Brine solution

Warm milk to 86 [degrees] F. Stir in culture or buttermilk, add lipase enzyme to 1/4 cup cool water, dissolve enzyme and stir into milk. Set 1 hour to ripen.

Mix rennet in 1/4 cup cool water and stir into ripened milk for one minute. Allow 40 minutes to coagulate. Cut curds into one-inch cubes and let rest for 10 minutes. Stir gently for 20 minutes, keeping the curds at 86 [degrees] F. Pour curds into cheese-clothlined colander and hang the bag of curds to drain for six to eight hours.

After draining, the cheese will be very firm. Slice in half, salt all the surfaces of the cheese with coarse salt and place sections of cheese into a dish. Keep the cheese in a covered dish during the salting process at room temperature for two days. Rub all the surfaces with more salt each day. Drain off any liquid that seeps out of the cheese.

This cheese will become very strong smelling during the salting process. That is the lipase enzyme powder doing its job. After two days, the cheese should become tougher and can now be aged in a brine solution in the refrigerator. Age in brine for one to four weeks.

Brine solution:

7 ounces of canning or kosher salt
1/2 gallon cool water

Mix salt and water together. Not all of the salt will get dissolved. Place the cheese into a crock or dish with a lid. Cover the cheese with the brine solution. Cheese needs to be immersed in the brine.

Note: Feta is traditionally a very salty cheese and is best eaten crumbled over a salad or used in small amounts in other dishes. Some of the saltiness can be removed by soaking in fresh milk overnight. Readmore »»

Unpasteurized cheeses such as feta

listeria, gourmet meals, brie


Unpasteurized cheeses such as feta, brie, and goat's milk may pose a serious risk to pregnant women and unborn babies

Unpasteurized cheeses such as feta, brie, and goat's milk cheese are common staples in many gourmet meals, but they may pose a serious risk to pregnant women and unborn babies

Unpasteurized cheeses such as feta, brie, and goat's milk cheese are common staples in many gourmet meals, but they may pose a serious risk to pregnant women and unborn babies, according to Dr. Kevin Magee, assistant professor of obstetrics and gynecology at the University of Texas-Southwestern Medical Center at Dallas.

These cheeses, along with other raw dairy products and meats, could be contaminated with Listeria, a dangerous bacterium that can cause complications during pregnancy.

"Do not think that just because you use the cheese at home that it is safer. It is not," Dr. Magee said. Readmore »»

What is mozzarella?

mozzarella, extra virgin olive oil, string cheese

Mozzarella, made from the milk of cows, is what is called a "pasta filata" cheese, which means its curd is pulled and stretched to make a spongy, soft ball. Fresh mozzarella is quite mild and works incredibly well as an ingredient cheese as it absorbs and melds with other flavors well. Use fresh mozzarella melted on pizza, bruschetta, or pasta. It’s also great sliced on a roasted vegetable sandwich.

Mozzarella is a "fresh cheese", being that it is not aged before consumption. When purchasing mozzarella, make sure it is packed in brine (salty water) which will help the cheese retain its trademark moisture. Don’t even think of using the firm, brick-like chunks of "mozzarella" you find in the grocery. Finally, string cheese, while fun to dissect, is not a substitute for fresh mozzarella.

Come to think of it, what is buffalo mozzarella (Italian: Mozzarella di Bufala)?

This is simply mozzarella made from the milk of water buffalo (yes – those huge beasts with massive horns). Their milk is completely different from a cow’s, and the result is a more rich, succulent, tender cheese. In this recipe, you can certainly use this more expensive variety, but I find that cows’ milk mozzarella works better because its firmer texture can hold up to the liquid ingredients.

Fresh Cows’ Milk Mozzarella Cheese

This comes in a variety of sizes – 1-lb. balls, racquetball-sized, cherry-sized, and others. You can use any here, slicing as necessary to make it bite-size. While some prefer large slices of mozzarella and tomato, in my world, this should be low-effort consumption – no knife required.

Ripe Tomatoes

Any size is great – cherry or grape tomatoes can be added whole. Larger tomatoes should be sliced to into bite-size pieces.

Fresh Basil

You can get fresh basil in practically any market these days.

VERY GOOD Extra Virgin Olive Oil

Something from Tuscany or Sicily works great here, as those oils have a more peppery, spicy side. But you can use any olive oil you love, as long as it’s flavorful.

Balsamic Vinegar

You don’t want something too aged, as it will be highly concentrated, thick, and sweet (which works quite well drizzled over strawberries, but not as well here). The key in this recipe is "fresh" and "light". You want a balsamic that has the consistency of red wine. Readmore »»

Sunday

What is Stilton?

Stilton,


Stilton - the "king" of English cheeses. Made for over 300 years in the same three counties in England, Stilton is one of the most remarkably pleasing blue cheeses around. It has a deep ivory color, dense, creamy texture and a well-balanced, mellow blue side. As if you need another positive attribute, it also melts beautifully, making it great for cooking. Aged for about 2-3 months, Stilton is made from pasteurized milk. It has a grayish-brown natural rind that protects the cheese during its ripening.

Not All Stiltons Are Created Equal

Stilton is only allowed to be made by six dairies - all of whom must strictly use the time-honored recipe. But still, not all Stiltons are alike. One producer, Colston Basset, is considered to be the preeminent Stilton maker. And of course, wouldn't you know it, that's the Stilton you will find at Cheesetique (sent directly to us from Neal's Yard Dairy in London). Believe it or not, there is actually and association, the SCMA (Stilton Cheesemakers' Association) whose sole purpose it is to oversee the quality and distribution of this remarkable cheese.

Ingredients

1 tablespoon butter
1/4 pound Stilton, sliced or crumbled
1 ripe pear, peeled, cored, and sliced thinly
4 slices walnut raisin bread Readmore »»

Why Join A Cheese of the Month Club?

Want to impress your friends and co-workers with your extensive knowledge of the finer foods like cheese?

Then a cheese of the month club subscription is for you! Each month you can have a different cheese delivered to your door! For 3, 6, 9 or 12 months - that's 3, 6, 9 or 12 different types of cheese that you can taste, learn about and become well versed in.

A cheese of the month club subscription is a good way to insure you always have plenty of cheese on hand. Don't you hate running out to the store to get snacks when an unannounced guest drops by? Now you will always have an interesting zesty snack available for guest or for your own snacking.

If you are already a cheese connoisseur then you'll appreciate a cheese of the month club subscription even more. Imagine looking forward to a cheese delivery each month - like getting a present every 30 days!

Depending on which merchant you sign up with, some type of cheese you might expect to get are:
# Cheddar
# Swiss
# Muenster
# Colby
# Gouda
# Various gourmet cheeses

Got a friend that needs some culture? Send them a cheese of the month club subscription as a gift! Readmore »»

Wine and Cheese Gift Baskets

cheese gift baskets, wine gift baskets, wine accessories,

By Alison Cole

Wine and cheese baskets are the perfect gifts as both represent a timeless treat, made of two items that have been enjoyed together for ages. Wine and cheese gift baskets are the ideal gifts for weddings and anniversaries, and adding a personalized touch to the gifts can make them all the more special. This timeless combination of wine and cheese is always appreciated by almost everyone who enjoys wine.

The fact that different varieties of cheese enhance the flavor of the wine in most cases and vice versa is another reason for the popularity of this combination. However, for the complete enjoyment of this all time favorite combination, choosing the correct variety of cheese with the right brand of wine is extremely important. Wines usually go well with cheese that is from the same country or region. Acidic wines usually go well with acidic cheese.

Some of the commonly available varieties of cheese like blue cheese go well with

wines such as Cabernet Sauvignon, Shiraz, Zinfandel. The Brie variety of cheese goes well with Chardonnay and Pinot Noir. Cheddar cheese along with Riesling, Merlot or Shiraz varieties of wine is popular choice. Gouda along with Riesling Zinfandel, Merlot and Monterey Jack with Sauvignon Blanc, Merlot and Zinfandel is also a common favorite. Swiss cheese with Sauvignon Blanc, Cabernet Sauvignon and Pinot Noir is another popular option. Roquefort goes well with Port wine while cream cheese and White Zinfandel make a nice pair.

Prices for these wine and cheese gift baskets range from $32 to $250. However, if rare wines are chosen, the price of the gift basket also goes up accordingly. Gift baskets can be stuffed with other favorite goodies of the receiver such as chocolates and wine accessories in order to give the wine gift baskets a personalized touch. Readmore »»

Friday

Chefs shepherding goat cheese trend: a creamy compliment to many ingredients, chevre gains more widespread popularity

Goat cheese, strawberries, prosciutto

by Carolyn Walkup

Goat cheese, which is increasingly in demand and more widely produced by artisan cheese makers than ever before, is appearing on menus in everything from appetizers to desserts.

Sometimes called chevre, which is French for "goat," it ranges in texture from creamy to semifirm to firm and is processed in a variety of shapes. The flavor works especially well with acidic accompaniments, such as tomatoes or strawberries.

"The creaminess of goat cheese pairs well with the sweet acidity of tomatoes," notes Keith Luce, executive chef of the new Press in St. Helena, Calif. He is featuring an appetizer of fresh and roasted tomatoes, olive oil and grilled goat cheese.

Luce wraps fresh local chevre in fig leaves and grills it. He serves the wrapped cheese on top of roasted and raw sliced tomatoes, seasoned with sea salt and olive oil.

Across the country in Boston, Hamersley's Bistro chef-owner Gordon Hamersley uses goat cheese in several courses, including an appetizer of goat cheese ravioli with sorrel sauce and black olive tapenade. In addition to stuffing the ravioli with aged goat cheese, Hamersley shaves more of the ingredient over the top and finishes the dish with a cream sauce and a chiffonade of sorrel.

A meaty goat cheese ravioli appetizer makes an appearance on the menu at L'Etoile in Madison, Wis., where chef-partner Tory Miller fills the pasta pillows with beef short rib meat, baby chioggia and red beets. He tops the ravioli with Wisconsin chevre.

Mexican and Southwestern cuisines also make use of goat cheese. One example is John Manion's appetizer at Mas in Chicago, which is a layered tower of grilled flank steak, tomatoes, spiced goat cheese and cilantro "pesto." He often uses French goat cheese, which he finds to be mellower than the cheese he sometimes buys from artisan producers in Wisconsin.

For the steak salad Manion mixes soft goat cheese with chives and canned chipotle chiles in adobo sauce. He makes two layers of tomatoes, spiced goat cheese, flank steak and cilantro pesto paste, mixed with Spanish almonds, garlic, Argentine Parmesan, olive oil, salt and pepper.

Mark Miller serves a tamale, an empanada and a tostada with goat cheese at his Coyote Cafe in Santa Fe, N.M. Goat cheese is the primary filling ingredient for the cocoa nibs tamale and shares billing with chorizo in the empanada. Goat cheese is accompanied by chipotle refried black beans, roasted garlic, chipotle and poblano peppers, escabeche, cilantro and other Mexican herbs, lettuce, radishes and orange-chipotle vinaigrette on the tostada.

Many chefs use goat cheese in salads, especially ones with tomatoes. One stalwart example is Bob Kinkead's tomato salad with lentils, basil and fresh goat cheese at Kinkead's in Washington, D.C.

He buys blocks of fresh goat cheese that can be molded into logs and rolled in finely chopped toasted walnuts or almonds, then sliced. "I like the lentils with it because their earthiness complements the earthy quality of the goat cheese. You can use any tomatoes. In the summer, there may be 10 different varieties," Kinkead says. The tomatoes are dressed in a light mixture of lemon juice, red wine vinegar, vegetable oil, basil, kosher salt and pepper.

His brother David makes a slightly different salad at his Sibling Rivalry in Boston--trio of roasted baby beets, arugula and haricots verts in a sherry vinaigrette dressing with goat cheese "fondue." He makes the fondue with a reduction of white wine and heavy cream and whisks in warm goat cheese and emulsifies it. He drizzles the thick liquid over the salad.

David Schneider, co-owner of Parallax in Cleveland, uses a mild goat cheese in a breaded, sauteed patty on top of a bed of endive and radicchio dressed with a mustard vinaigrette. "I use a milder goat cheese in the salad because I don't want to kill them with a big, rich cheese right off the bat," he says.

A firm local goat cheese rolled into balls, lightly breaded with Panko crumbs and briefly deep fried tops a tomato salad at Holly Hill Inn in Midway, Ky., served as part of the prix-fixe menu. Micro greens form the base of the salad, which is dressed with balsamic vinegar, olive oil, basil, salt and pepper.

"The cheese runs out over the salad," chef-partner Ouita Michel explains. In spring she makes a similar salad with asparagus instead of tomatoes.

Goat cheese pizza, popularized in California by Wolfgang Puck and others, is also on contemporary Italian menus in Italy, according to Tony Priolo, chef-partner of Coco Pazzo in Chicago. His early summer version from the wood-burning oven features a thin crust with pesto, topped with mild goat cheese, fresh mozzarella, fresh figs and prosciutto.

Alias in New York features a knife-and-fork sandwich with duck confit and goat cheese. Shane Coffey, executive chef, spreads a sliced focaccia bun with a mixture of pureed onions, spiced plum chutney and goat cheese. The boned duck confit leg comes next, followed by a currant and Port reduction and a garnish of chives and scallions. Readmore »»

Cheese-Spinach Appetizers

Cottage cheese, Cayenne pepper, nutmeg

By : Jo Anne Merrill

Serves: 48 Servings

Ingredients:

2 Eggs -- *see note
6 tb Whole-grain wheat flour
1 1/2 c Cheddar cheese -- shredded
10 oz Frozen spinach -- thawed,
Drained
2 c Cottage cheese
1 pn Ground nutmeg
1 ds Black pepper -- fresh
Ground
1 ds Cayenne pepper
3 tb Wheat germ

Instructions:

* Use egg substitute for equally good taste.

*** In a large bowl, beat eggs (or egg substitute) with flour until smooth.
*** Squeeze spinach to dry then add to egg mixture along with cottage
cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into
13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45
minutes. 4. Let stand 10 minutes then cut into 1-1/2 inch squares.

Yield: 48 squares. Readmore »»

Cheese: A natural way to preserve your milk

cream cheese, enzymes, pillowcases

by MARY JANE

A guide to making cheese at home is offered. Basic information includes which pots and utensils are necessary, as well as other things necessary for cheese production. Various cultures used in cheese production are detailed, along with culture substitutes. Recipes for many different types of cheeses are detailed.

Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddar's, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.

Cheese is basically milk, culture and rennet. All cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Bric, Swiss or strong feta do require special enzymes to change the character of the cheese.

Forget about making American cheese. America seems to be in love with it, and yet it isn't really considered a true cheese at all. It is real, all right, but it is the result of several types of cheeses blended together with milk and stabilizers, then pressed into the neat squares you see at stores.

Because it is no longer a recognized type of cheese like cheddar, colby or Swiss, it is now considered a cheese food. Check the label the next time you go to the supermarket. You won't have the type of equipment at home that is needed to reproduce American cheese.

To get started, you'll need to consider what kind of culture or starter to use. Rennet coagulates the milk. Cheese wax is a must for colby, cheddar and parmesan. Cheese wax is reusable. It can be washed in warm water, dried and melted again and again. It's an investment in your home cheesemaking. Get some good recipes, and you should be on your way to making your own dairy products.

Cultures, wax and rennet can be purchased from any good cheesemaking supply company. (See Cheesemaking Supply Sources)

Some basic information

** Pots and utensils: Use only stainless steel or unchipped enamel for making cheese. Acidity levels in cheese will cause the aluminum to leach into your cheese. Any stirring or cutting utensils are fine as long as they can be sanitized and are not made of aluminum.

** Salt: Use only non-iodized salt, such as kosher or canning salt. Iodine will give your cheese a greenish cast.

** Cheese press: You need this if you plan to make waxed cheeses. You can make one with an empty coffee can. Cut out both ends and cut a wood follower to fit the opening. Small red bricks can be wrapped in foil and used for weights. There are several good cheese presses available at a variety of prices. The best deal is the one Hoegger makes for around $60. Anyone who is handy with wood can make their own.

** Cheese wax: Don't substitute paraffin or beeswax for the cheese wax. I have already tried them, and they don't work. Cheese wax is softer and more flexible than the other types.

** Rennet: It comes in liquid or tablet and in vegetable or animal types. They all work equally well. The tablets keep on a shelf, but liquid rennet needs to be refrigerated. However, it does have a life expectancy of two to three years. It never really dies, but it does lose potency at about two percent a month. This can be compensated for by adding a little more rennet as it ages. The liquid rennet is a must for making soft-style cream cheese.

Don't buy Junket brand rennet from the grocery store. This is not the same thing as cheesemaking rennet.

** Starter cultures: Cultures come freeze-dried in small packets. Some must be recultured first before using. These are considered regular type cultures.

Others are called DVI (Direct Vat Inoculate).This means that they can be added directly to the warmed milk without the added step of culturing them first. They are a real time-saver and handy for the occasional cheesemaker. The drawback is that they are generally more expensive to use. I prefer them because they are more convenient. If money is a concern, those that can be recultured are cheaper to use in the long run. Their drawback is that the culture must be recultured on a regular basis just like yogurt to keep them live and working well.

These cultures fall into two basic categories -- thermophilic and mesophilic. Thermophilic is a heat-loving culture. It is used for cheeses that must be heated to a higher temperature such as mozzarella, parmesan or Swiss and Italian-type cheese. Yogurt is also made with a thermophilic culture. Mesophilic is a non-heat loving culture which would be destroyed at higher temperatures. It is used for 90 percent of your cheesemaking. Buttermilk is made with a mesophilic culture.

I often used these items as culture substitutes in some of my recipes.

** Cooking curds: Most times when you need to cook the curds (cooking firms them up), a sink of hot water works better than a stove. You can control the temperature better by adding more or less hot water as needed.

** Cheesecloth: Don't buy cheesecloth from the grocery store. This isn't real cheesecloth, and it won't be useful for draining anything. Cheesecloth is a much thicker, muslin type 100 percent cotton. It can be washed in hot soapy water with bleach and be used over and over again. The best way I can describe it is that it reminds me of diaper material--not prefolded, but the old-fashioned diapers that we had to fold ourselves. When held up, you could almost see through it, but not clearly.

Old pillowcases work great for draining cheese. I cut open the seams and wash them in hot soapy bleach water. They make a nice square yard of cloth and can reused for years until they actually wear out.

To hang the cheese, we use old shoelaces which we also bleach and use over and over. Tie a big knot in each end of the lace before using. This will keep the laces from sliding out while the cheese hangs. Cheese that falls from hanging on a cupboard handle can really make a mess.

** Aging: Waxed cheeses can be aged several ways. The ideal temperature is around 55 [degrees] to 60 [degrees] F. A basement or root cellar works great. A non-working refrigerator or freezer can be used to keep out rodents. I have had really good luck using a chest freezer with a tight-fitting lid. I set it in my basement and have kept cheese in there for over 1-1/2 years. Unwaxed cheeses can be kept for several months if covered with oil. Any type will do nicely, but you need to be sure that all the cheese is completely immersed in the oil. Mold needs air to grow.

** Milk: Milk from any species can be used to make cheese. My recipes were developed using whole milk. If you're saving the cream for butter making or ice cream, you can use the leftover milk to make cheese.

Milk must be clean, cooled properly, or pasteurized and heat treated. If you're using raw milk to make cheese, the cheese should be aged for 60 days or more. Any harmful bacteria won't survive the aging process after 60 days.

** Pasteurizing: There are pasteurizers available for purchase, but this job can also be done on a stove top. Use the double boiler method, placing one pan inside another. Add a few inches of water to the outside pot and heat the milk until it reaches 161 [degrees] F. Stir to make sure the milk is at an even temperature throughout, then place in a sink full of very cold water for quick cooling.

Even if you decide not to pasteurize your milk, quick cooling is the most important step you can take to have good-tasting milk and successful cheese making. A candy thermometer works great for pasteurizing. It can be hung on the side of the pot. Once you know how long it takes for the milk to reach 161 [degrees] F, you can set a timer to keep from accidentally overheating the milk. Readmore »»

NEW-AGED CHEESE

fontina, gruyere, San Joaquin

by Dudlicek, James

As I'm sure you've noticed, Dairy Field's coverage takes me all over the country. And while I try to coordinate my travel so I wind up in warmer climes when it's chillier here in the Chicago area, that's not always possible.

But I finally managed to luck out, and as I write this, it's the day after getting back from a visit to California's San Joaquin Valley for our May cover story.

DF tends to focus on the medium to large players in this industry. But there are plenty of folks out there who are working much closer to the soil, and a brief side trip gave me a chance to meet some of them.

On the outskirts of Modesto, among the almond groves and irrigation canals, sits Fiscalini Farms, a family dairy farm in operation since 1914. But for the last four years or so, the Fiscalinis have been shaking things up in one of the industry's strongest growth areas: specialty cheese.

At their 530-acre spread, I met John and Heather Fiscalini in their office that overlooks the milking parlor where their 1,500 Holsteins are milked thrice daily. I was already somewhat familiar with their products; some of them have appeared in DF over the past few years, like their flavored and wine-soaked cheddars.

John and I walked through the barn and out to the cheese factory, which uses a fraction of the dairy's daily output. A simple facility as befits a maker of farmstead cheese, the structure houses a small two-vat cheesemaking area and a generous cold room for aging several varieties of raw-milk cheeses. The wooden shelves hold wheels in varying degrees of age, some bandage-wrapped, all tagged with date of manufacture, some exceeding two years.

John took particular pride in showing off his San Joaquin Gold, a multiple international award-winner for the Fiscalinis. "It started out to be a fontina," John explained. "It turned out to be the greatest mistake we ever made."

On the way back to the office, he shared more details about the farm and its cheesemaker, a master from Paraguay by way of Vermont. Turns out the Fiscalinis' dairy heritage dates back three centuries to John's Swiss ancestors.

Then we sampled cheese. The Gold offers hints of fontina, gruyere and parmesan. The Bandage-Wrapped California Cheddar is equally excellent. "We recently added 'California' to the name," Heather told me, noting that before just a few years ago, few would have thought much about cheese from the Golden State.

But supported by booming milk production and the "Real California Cheese" campaign, the state stands poised to surpass Wisconsin in cheese production next year. That puts cheesemakers big and small, including Fiscalini, in a great position, as foodies continue to turn their discerning palates to homegrown specialty cheeses.

Operations like Fiscalini Farms are a reflection of the industry's roots, and it should be rewarding to folks like John and Heather that more people are starting to pay attention to dairy's time-honored traditions. Readmore »»

Meyenberg Goat Milk Products

goat milk, goat cheese, jalapeno

Dairy Foods

A leading marketer of goat milk, Meyenberg Goat Milk Products, Turlock, Calif., enters the gourmet cheese market with specialty Cheddar and Jack cheeses, which the company believes will change the way Americans think of goat cheese. Four goat milk Jack cheese varieties, an aged goat milk Cheddar and a Special Reserve Cheddar are now available in select markets around the country.

The aged goat milk Cheddar is reminiscent of an Asiago cheese, which is full of robust flavor, and has a firm, drier texture than traditional Cheddar cheese. The Special Reserve Cheddar possesses a delectable sharp flavor as a result of its minimum one-year age. The Jacks come in four varieties--plain, smoked, jalapeno and garlic & chive--and have an unusually light, creamy texture.

The Cheddars are available in 5-1b blocks, or in a 5-1b case of 10 8-oz bars. The Jacks come in 4-1b uncut wheels and in 4-1b cases of 10 8-oz bars. The cheeses retail for $15 to $19 per pound, with the exception being the Special Reserve Cheddar, which commands a higher per pound price: $17 to $22. Readmore »»

Marinated feta cheese

feta cheese, canola oil, oregano

Mild feta cheese (stronger cheese may
be used)
Jars with lids
Olive, canola or soybean oil
Your choice of herbs (use aromatic
herbs for best flavor)


Cut or break the cheese into smaller pieces, about 1 to 1-1/2 inches. Use a clean jar that has a tight-fitting lid. Layer the herbs first, then the cheese. Repeat until the jar is full. Leave abut 1/2 inch of space at the top. Pour oil over the cheese and herbs, filling the jar until the mixture is completely covered with oil.

Place the marinated feta on a cupboard or shelf. Refrigeration is not necessary as long as the cheese is completely covered with oil. Air won't be able to get in, and the cheese won't mold. Enjoy it straight out of the jar or crumble into your favorite salad. The cheese gets better with age.

Some herbs to consider are rosemary, thyme, bay leaves, marjoram, sun-dried tomatoes, garlic cloves, dried hot peppers, peppercorns, basil, oregano or onions. My personal favorite combination is rosemary, basil and garlic. Readmore »»

Thursday

Homemade Mac & Cheese Recipe

Velveeta Cheese, cook pasta, Pasta shells

by Kara Kelso

There's nothing more special than a home cooked meal. Instead of reaching for the box dinner of this classic the next time you are at the store, try buying the ingredients so you can make your own!

While there is a little bit more prep work involved in making your own Mac & Cheese rather than just making it out of the box, it's not much. You'll first need to make sure you have all the ingredients, including optional ingredients.

What you'll need:

- Pasta shells or macaroni pasta (will depend on preference) - Velveeta Cheese - Milk - Butter - Hamburger (optional)

If you do plan to include hamburger, you'll want to cook this first before you even start your mac & cheese, because it will be the last step and you don't want to be waiting for it.

Directions:

Cook hamburger, set aside. Boil water and cook pasta as directed. While pasta is cooking, cut cheese into bite sized pieces (the smaller they are, the easier they melt). Make sure your milk and butter is out as well, so you aren't racing to find it.

Once pasta is finished, drain and return to pot. Slowly add in milk, cheese, and a small amount of butter. Amounts will depend on your own preferences, and do be careful with the amount of milk you add to start. Too much milk and you'll have Mac & Cheese soup! Hamburger is added last and again will depend on preference.

Enjoy this tasty homemade treat! Readmore »»
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