It wasn’t that long ago that goat-milk cheese was an exotic ingredient like truffles or caviar imported from far away, but now it’s almost become a cliché of California cooking. That’s not so bad, for goat cheese — or chèvre — is tasty and perhaps even a little healthier than cow-milk products.
Cheesemonger – A Life on the Wedge by Gordon Edgar, is the latest addition to my cheese library. Much of my cheese “home schooling” curriculum involves following cheese and food blogs. I found Gordon’s Cheese Blog, discovered that he wrote a book, and then found his book at amazon.ca.
While most folks think that chocolate best expresses affections on Valentine’s Day, at Lucy’s Whey we tend to believe that cheese does a better job. Knowing that we’re not about to change the hearts and minds of chocolate lovers on a day devoted to the comestible, we compromised by holding a chocolate and cheese pairing class the day before Valentine’s Day. To no one’s surprise, it was met with quite good reception.
This week, I’m thinking about a question from a reader named Mia. She wants to live the golden dream -- to work in the cheese world as either a maker or a monger. She wrote to me asking how to gain experience. When I put the question out on Twitter recently, several cheesemongers fired right back: "Tell her to get a job at a cheese counter!"
If you've ever noticed, critics rarely rate the greatness of a restaurant based on its cheese selection, which is not only the least-mentioned food component but also the one that can so easily go wrong. Half the battle to serving cheese properly is ensuring that it is kept at optimum condition, a task French chef Alain Ducasse takes great joy in.
There are currently 3 grilled cheese trucks in New York, and they are pretty different from each other. Our first review was of Gorilla Cheese NYC. Today we’re going to talk about the Morris Grilled Cheese truck.
For Randall Mitchell, a weekend excursion was a date with destiny. The 1989 Edgewood High School graduate was camping in the Great Smoky Mountains of Tennessee with friend Steve Koplow and family when he offered up some of his homemade beer cheese and crackers. Koplow gave it a try and was instantly hooked.
It still surprises me that in the space of 45 minutes, you can can go from the stop-start mess of south-west London traffic to the crisp winter green of the countryside, in this case, the village of Herriard.
A study by U.S. and Australian researchers found those who regularly have dairy products such as milk, cheese and yoghurt score better on tests of mental ability than people who never, or rarely, consume dairy.
Last week, a beautiful Coulommiers descended from the air. It arrived from Vermont in a cardboard pizza box, and for several days I simply peeked at it, delighted to have a whole wheel at my disposal. Truth be told, I was a little scared to try it. My last encounter with Coulommiers was so memorable — it was smuggled in from France — that I was afraid this wheel wouldn’t match up.
Clemson University is famous for its homemade gourmet blue cheese, whose fascinating history dates back 60 years.
The University’s first batch of blue cheese was cured in the Stumphouse Mountain Tunnel in 1941. Stumphouse Mountain Tunnel, an uncompleted railroad tunnel for the Blue Ridge Railroad of South Carolina, is a historic and legendary spot in the Blue Ridge Mountains.
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