1 hr ago
Sacramento Bee Newspaper
Famously stinky cheese pride of Wisconsin town
MONROE, Wis. – The sign above the bar in Baumgartner's Cheese Store and Tavern warns visitors about the perils of sampling the $3.25 house specialty – a slab of Limburger cheese on rye bread slathered with onions and mustard.
Sat May 25, 2013
Ready to discover who makes the world's best cheese? Wisconsin may be "America's Dairyland", but California cows have made their mark in the battle over milk production, cheese making and all things dairy.
The New Zealand Herald
Recipe: Cheese straws
Martin Aspinwall also sent me this recipe. It may seem long but the telling of it reflects his wonderful verbosity and willingness to share.
Marin Independent Journal
Jane Pauley puts spotlight on Giacomini sisters in Point Reyes Station
The cows may not have noticed, but the normally bucolic Giacomini ranch got some star treatment when veteran TV journalist Jane Pauley showed up with a film crew Thursday and Friday.
VIDEO: Cheese-maker warned over hill roll
The woman who has supplied the wheel of cheese for Gloucester's famous annual cheese-rolling event has been told by police she may be liable for legal action.
Fri May 24, 2013
Lake County Record-Bee
Dairy farmers urge changes to pricing rules
California Secretary of Food and Agriculture Karen Ross has called an emergency hearing to evaluate pricing rules that have led to hundreds of dairies closing.
The Winnipeg Free Press
Ontario's Prince Edward County hosts third annual cheese festival June 1-2
Cheese lovers will be able to sample more than 125 varieties made by artisans from across the country at a festival in Ontario's Prince Edward County.
Your Cheesemonger: Washed Rind Cheeses
When you walk into a cheese shop and that very particular odor hits your nose, you are most likely smelling the group of cheeses we call the washed rinds.
The just-food interview part two: Dairy Crest CEO on investing in sales growth
Through the sale of its French spreads business, Dairy Crest has worked itself into a position where it has cash to invest in the business.
Thu May 23, 2013
Santa Cruz Sentinel
Home and Garden Digest, May 24, 2013: Bonsai class slated for Saturday
Don White will discuss the vital process of refining deciduous trees that are now in full leaf during a bonsai workshop slated for 1 p.m. Saturday at Alladin Nursery.
Snack Food/Wholesale Bakery
Utz and its incredible cheese balls
Utz Quality Foods has been around since 1921, when Bill and Salie Utz began making potato chips out of their home in Hanover, Pa.
The Northern Echo
Ruddy good response to cheese name appeal
READERS of The Northern Echo have helped a North-East dairy out of a right pickle after coming up with more than 50 possible names for its latest cheese.
What's Cooking on 1060: Memorial Day Grilling Tips, New Book About Cheese
"I guess it's your preparation, and knowing your cuts of meat," says Richie Furino , regional manager for Del Frisco's restaurants.
That's whey too bad for our environment! How the toxic by-product of...
The benefits of eating Greek yogurt for breakfast have been widely documented, but the liabilities to the environment are little known.
Wed May 22, 2013
Rogue Creamery in Central Point wins Small Business Administration award
Rogue Creamery's co-owners, David Gremmels and Cary Bryant, were presented the Small Business Administration Director's Impact Award by Oregon Gov.
Learn to make homemade cheese at SEEDS garden in Durham
Cheese maker Laurel Shulman will offer a broad introduction to cheese, discussing its chemistry, culture and history.
Tue May 21, 2013
Parrots, butterflies, cheese make Qualicum Beach visit memorable
Surprised at the outburst, I turned to my partner to confirm I'd heard what I thought I'd just heard, but before he could respond, there it was again.
Farmers renew push for higher milk price
Western United Dairymen, based in Modesto, and allied groups asked the California Department of Food and Agriculture to increase the price for milk that is made into cheese.
The Globe and Mail
Why humble whey is making a foodie comeback
Miss Muffet was really onto something. Suddenly chefs, home cooks, even bartenders are embracing the subtle tang and versatility of whey - the milky liquid left over when cheese curds form.