The Grafton Village Cheese Company is donating 20,000 pounds of cheese to the Vermont Foodbank. According to Stephan Morse, the president of the company, Grafton Village had its best year ever in 2005. 20,000 pounds, or 10 tons, of cheese, by the way, starts out as roughly 200,000 pounds, or 100 tons, of milk. Milk weighs about 8.6 pounds per gallon, so that equates to 23,256 gallons of milk. The average cow in America produces 53 pounds of milk per day, so 200,000 pounds of milk is roughly 3774 cow*days.
Source: The Rutland Herald
The "Scott" test, an internationally recognized test for the presence of cocaine, reportedly can create false positives from powdered milk and Parmesan cheese. I always knew there was something extra special about Parmesan cheese.
ABC News is reporting that there have been five cases of pediatric tuberculosis in Maryland in the last 18 months, and each of those five children had eaten illegally-imported, unpasteurized Queso Fresco from Mexico. Unfortunately this continues to demonize all unpasteurized cheeses, while not addressing or even mentioning the real reason for the contamination: substandard sanitary conditions during farming and manufacture. Unpasteurized cheeses can be made cleanly if good manufacturing standards are practiced
A nice article from the Napa Valley Register about pairing wine and cheese. "The saltier the cheese is, the sweeter the wine should be (that is paired with it)," [Kathleen Madsen, cheese buyer for the four Oakville Grocery stores in Oakville, Healdsburg, Palo Alto and San Francisco's Cannery,] declared. "And tangy cheeses should be matched with dry and crisp wines."
New York Magazine has posted a holiday guide to cheese, curated by Max McCalman, Maître Fromager of Artisanal and Picholine. One cheese in particular that caught my eye was the Swiss Flixer, made by the venerable alpine cheesemaker Rolf Beeler (who also makes one of last week's cheeses of the week, Hoch Ybrig). A sheep's-milk cheese that is "dense and relatively mild, with a delicate, slightly sweet chestnut flavor, 'it’s one of the holy-grail cheeses,' says McCalman." Something I definitely have to try. Speaking of Rolf Beeler, the cheese of the week this week will also be one of his amazing alpine creations: Prättigauer. Tune in later in the week for details.
Searching for more information about the Calendrier des From'Girls, mentioned in yesterday's post, I came upon a blog about French cheeses called Tout Un Fromage. There is a new post every day, and very often the article describes a variety of French cheese, with information about where it's made, the texture, what kind of milk is used, the rind, the shape, the fat content, the affinage, the taste, the season and good companies that make it. There are also recipes, photo galleries, book reviews, quotations, and other articles that only a curdnerd would enjoy.
France's regional cheese association has released a cheese-of-the-month calendar, but with a twist. Posing with every cheese are the likes of Mademoiselle Méline Camembert, Mademoiselle Bérénice Brie de Meaux or Mademoiselle Pont l'Evêque. "I realised that French local products, cheese in particular, had a stuffy image," said Véronique Richez-Lerouge, founder of France's regional cheese association. "Everyone associates smelly, unpasteurised cheese with fat, ugly women and men with berets and baguettes. I wanted to give people back their taste for fromage au lait crû by giving it a sexier image."
Regina Schrambling has written an excellent article on American Blue cheeses, which appeared in yesterdays LA Times. One interesting thing she brings up is that blue cheeses pair well with fall/winter type foods, such as "pecans and pears, apples and walnuts, cranberries and bitter greens, grilled beef and roast pork, even pasta and polenta." So go get your blue on!
A young Swazi boy was arrested and missed his final exam after stealing cheese from the local Shoprite in Mbabane. "“When my mother was alive, she used to buy us cheese and I grew fond of it. Following her demise, I have been missing the taste for cheese,” he stated, adding, “when my eyes fell on the cheese, memories of the good old days resurfaced”.