129 posts tagged with cheese.
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I should have just eaten the 18 pounds of Red Leicester.

Deccan Chronicle: "In a study that has been widely welcomed, researchers from the University of Copenhagen found that eating cheese is good for our hearts." More from [askmen] [delish] [allure] [Telegraph - mentions other studies]. The actual research article conclusion: "A high daily intake of regular-fat cheese for 12 weeks did not alter LDL cholesterol or MetS risk factors differently than an equal intake of reduced-fat cheese or an isocaloric amount of carbohydrate-rich foods."
posted by Wordshore on Sep 24, 2016 - 40 comments

God's Own Country: the nation of Yorkshire

Yorkshire is a county in t'north of England. It has a distinct range of dialects; for example 'nowt' means 'nothing', 'who?' means 'what?' and 'how are you?' is asked ... differently, with further variations across the county. Yorkshire is famous for its pudding, caustic cricket commentary, rhubarb, having its own day, one of the earliest surviving film fragments, the chocolate bar, poetry, tea, and ferret legging (alternative explanation). The anthem of Yorkshire, On Ilkla Moor Baht 'at, is about hats, death and cannibalism. Like other English regions, such as Cornwall and Wessex, Yorkshire has movements towards devolution, greater autonomy and ultimately independence. But what is the essence of Yorkshire? [more inside]
posted by Wordshore on Sep 20, 2016 - 39 comments

Potatoes and cheese are friends!

Aligot? It's a legendary blend of mashed potatoes, cheese, butter, cream, and garlic from the Aubrac region in France. Aligot en français. Aligot!
posted by Orange Dinosaur Slide on Sep 16, 2016 - 51 comments

The judges will handle your plums to check their size and consistency

In Sutton Bonington you can milk a cow or toss a sheaf, in Stoke Hammond admire tomatoes of a substantive nature, while Kelsale cum Carlton (real place) likes your rude vegetables (page 8) and Axmouth gives you the option of trimming your onions or not. Meanwhile, Barlaston has a vegimal category, Broomhill asks 'Are your buns even better than Nigella’s?' while in free-spirited Radcliffe on Trent, the Homemade Scones Bake Off has 'no rules'. At one extreme, Lambley Village have a Victoria Sponge category requiring three eggs, jam filling and caster sugar, while at the other Stretham simply wants 'Cake'. And Grimsargh? The inevitable category for 'An Unusual Shape Fruit or Vegetable!'. [more inside]
posted by Wordshore on Sep 16, 2016 - 24 comments

Edible uses of cheese

In Sweden, they dice it and pour coffee over it, while in Minnesota they dice it and smother in crushed seasoned tortilla chips (previously). Some people add a banana on the side, or perhaps some blackberries. Other people turn it into waffles, or put it inside vegetables. TV chefs bake it with paprika, or turn it into a pinwheel. In Florida, it is hidden in pie crusts, while others hide it inside bread, and others drizzle honey on their balls. But how do you eat yours? [more inside]
posted by Wordshore on Aug 25, 2016 - 81 comments

“It’s like a mixture of yeast and Roquefort,”

Divers in Sweden Sniff Out 340-Year-Old Shipwrecked Cheese [The Guardian] Divers exploring a historic royal shipwreck off the south-east coast of Sweden have discovered what they believe is probably a chunk of exceedingly smelly, 340-year-old cheese. “We’re pretty sure it’s some kind of dairy product, butter or cheese,” said Kalmar county museum’s Lars Einarsson, who is in charge of the dive on the wreck of the Kronan, a 126-gun warship that sank in 1676. “It’s like a mixture of yeast and Roquefort, a sort of really ripe, unpasteurised cheese,” Einarsson told local media. He added that, while he was partial to cheeses “whose character lives on in their smell”, this one was “probably not for everyone”.
posted by Fizz on Jul 28, 2016 - 26 comments

Say (American) Cheese!

"Don't get me wrong. Not every burger or grilled cheese I eat is made with American cheese, and there are times when I'm happy with a slab of sharp cheddar, a slice of Comté, or a crumble of Roquefort on top. But if I had to pick one cheese to stock in my burger joint, you're damn right it's gonna be American." -- J. Kenji López-Alt, What Is American Cheese, Anyway?
posted by Room 641-A on Jul 25, 2016 - 161 comments

Cheese Ball Machine Gun

"If you need to ask why anyone would want a cheese ball machine gun, you should probably turn back now." [more inside]
posted by Johnny Wallflower on May 20, 2016 - 15 comments

What variety of cheese would Donald be? The 2016 US election continues.

With only six months left in the all-too-brief election campaign, three candidates from the Democratic and Republican parties remain. In the red corner, Donald has vanquished Ben, Bobby, Carly, Chris, George, Jeb, Jim, John, Lindsey, Marco, Mike, Rand, Rick, the other Rick, Scott, and Ted. In the blue corner, Bernie and Hillary have vanquished Jim, Lawrence, Lincoln and Martin. However, there is pessimism about whether Donald can win the general, with bookmaker odds stabilizing and keeping Hillary as the clear favorite. Elsewhere, Sarah doesn't like Paul, Lindsey is glad he isn't in Area 51, Gary Johnson "could" become POTUS, and Jeb sort-of returns. Meanwhile, Bernie collects more delegates in Washington state, while Hillary wins the Guam caucus. And, on the island of his mother's birth, war has broken out between rival facebook groups for and against Donald. [more inside]
posted by Wordshore on May 9, 2016 - 2567 comments

Non-Edible Use #235

Here on The Blue we're already familiar with one form of cheese racing. In another case the "fanny phenomenon" in which it is once again proven we are two nations separated by a common language, the rules of the sport are entirely different when that cheese is American. In these dark hours, when we are all called upon to correct the course of our floundering national cheese-based economy, isn't it about time you learned about that other, meltier, form of cheese racing? [more inside]
posted by drlith on May 2, 2016 - 6 comments

Maybe we need to find more non-edible uses for it

Consumerist: The U.S. has a giant cheese surplus and unfortunately, this is a bad thing. Bloomberg graph: Welcome to Cheese Mountain. (n.b. not a real, visitable, place) nymag: "Our great nation apparently had an inventory of 1.2 billion pounds at the end of March, the highest in 30 years." FoodDive: "Startups may see an opportunity to create marketable products out of inexpensive ingredients, and more cheese-based product startups could pop up and generate interest from investors and major manufacturers." Mashable: "Do your part. Eat more cheese."
posted by Wordshore on May 2, 2016 - 140 comments

Scrape it off, I scrape it off...

Take a large wheel of cheese. Cut it. Melt an edge of it under a grill. Scrape, scrape, scrape and pour over potatoes. Enjoy. [more inside]
posted by Wordshore on Apr 14, 2016 - 71 comments

Wood for Sheep

Castle Cheese has been found to be doctoring its “100 percent parmesan” with fillers that include wood pulp. Or…more wood pulp than is typically allowed by the USDA. Even more startling, some of the grated "parmesan" included no parmesan at all. “The tipping point was grated cheese, where less than 40 percent of the product was actually a cheese product.”
posted by blurker on Feb 17, 2016 - 205 comments

Windes blast and weder strong

The English are famous for complaining about the weather, but this is nothing new. Nearly a thousand years ago, an unknown musician set down a single verse that still carries heartfelt sadness about the longeurs of winter, leaving us a wistful window into existence, art and society in the early medieval years. Decoding the earliest surviving secular song in English.
posted by Devonian on Feb 5, 2016 - 12 comments

Cheese robbery in the Netherlands

DutchNews reports on how Dutch cheese farms have recently been plagued by cheese theft. It may sound a little bit like the plot for a children's book, but it's quite serious: thousands of euros worth of cheese are being stolen from the dairy farms. [more inside]
posted by Too-Ticky on Jan 11, 2016 - 85 comments

Ten cookies that [allegedly] make all other cookies irrelevant

Because it seems like a good time to post cookie pictures and recipes . . .
posted by bearwife on Dec 7, 2015 - 23 comments

Macs and Cheeses of the Internet

The Secret History of Mac and Cheese. [more inside]
posted by curious nu on Dec 4, 2015 - 26 comments

A [NOUN] for Christmas

Your guide to this year's Lifetime Christmas movies [more inside]
posted by Iridic on Dec 1, 2015 - 49 comments

Also cheese, also yogurt.

I never imagined that photos of bread baking could so thoroughly gross me out. It’s “Not Impossible” To Bake Sourdough Bread Using Vaginal Yeast, But You Probably Shouldn’t Eat It
posted by palegirl on Nov 25, 2015 - 173 comments

Hey! Watch it pal! She's Celibate!

In 1984, the comic book Evangeline's first issue was released, featuring the eponymous killer sexy secret-agent nun... in spaaace! #1: Guns of Mars. #2: Hate Boat. #3 Dinosaur Farm. Bonus Theme Song! Evangeline by Matthew Sweet.
posted by ennui.bz on Nov 5, 2015 - 11 comments

'buttery and mellow, with hints of lemon'

"Good fresh goat cheese is a special and important thing. It should be moist and creamy, without a hint of graininess. Its flavor should be clean and fresh, mouthwateringly tangy but not astringent, lemony but also milky and balanced. An unaged cheese has nowhere to hide its faults."
Beyond Chevre: 10 Essential Goat Milk Cheeses to Know and Love - by Liz Thorpe at Serious Eats [more inside]
posted by joseph conrad is fully awesome on Aug 28, 2015 - 27 comments

"Your body is not a temple, it's an amusement park. Enjoy the ride."

If cuisine drives (or helps) you decide your travel plans, USA Today's list of food favorites covers Best Farmers Market, Best Food Trail, Best Food Factory Tour, Best Al Fresco Dining Neighborhood and Best Local Food Scene. All those lists are pretty self-explanatory, except for the food trails, which aren't even fully described in the more verbose slideshow of the top 10. And of course there are more than 10 food trails in the US (not to mention abroad), so let's dive in. [more inside]
posted by filthy light thief on Aug 23, 2015 - 13 comments

Next Step: Cheese Subs... No, real homebrew submarines. In the Baltic.

Russian police have smashed an international smuggling ring moving product with an estimated street value of 3 billion rubles into the country. The product? Cheese. Officers recovered some 1,000 pounds of cheese and cheese paraphernalia (rennet and printing equipment for making counterfeit labels). The ring was supplying a growing underground black market for cheese in Russia. [more inside]
posted by Naberius on Aug 19, 2015 - 35 comments

"4. Thou shalt not refrigerate fresh mozzarella"

10 Common Crimes Against Cheese You Don't Have to Commit - Serious Eats piece by Niki Achitoff-Gray. Previously: 7 Secrets To a Beautiful Cheese Board [more inside]
posted by joseph conrad is fully awesome on Jul 31, 2015 - 54 comments

🍴

“Something old, something new, something goat, and something blue.” 7 Secrets To a Beautiful Cheese Board:
The first thing to remember when creating a cheese plate is that you want a good balance of flavors (strong to mild), textures (soft, semi-soft, semi-hard, and hard), colors, shapes, and sizes. It’s helpful to find a reputable local market with a cheese counter, and become acquainted with the cheesemonger and the cheese. All of the cheesemongers I know are not only happy to talk cheese, but are happy to let customers sample before they buy.
posted by Fizz on Jul 4, 2015 - 56 comments

No Animals Were Killed in the Making Of This Cheese

You Can Thank Genetic Engineering For Your Delicious Cheese (io9) Eventually, calf stomachs became a byproduct of the veal industry. But in the 1970s, America’s growing appetite for cheese collided with its mounting aversion to killing newborn cows. Anticipating a crisis of supply and demand, researchers turned to a then-unprecedented technology in food science
posted by CrystalDave on Jun 15, 2015 - 56 comments

A Sour Cream And Bacon Delivery System

Get the quick and easy fully-loaded wedge salad you need, nay, deserve.
posted by The Whelk on Jun 7, 2015 - 72 comments

I've got yer terroir right here

Scientists create toe cheese from human toe bacteria. "Cheese is known for its stinky odor. But, cheeses at one exhibit at the Science Gallery Dublin in Trinity College Dublin come from an especially smelly source -- human toe, armpit, belly button and mouth bacteria.

"Selfmade, which is part of the Grow Your Own…Life After Nature exhibition, features different “microbial sketches” of cheeses created with bacteria samples from various people. Each cheese supposedly smells similar to the donor’s body odor."
posted by Johnny Wallflower on Apr 22, 2015 - 63 comments

It's the Leaning Tower of Cheese-A

We've had many leaps and bounds in 3D printing technology over the last few years, but this video finally answers the question which will surely bring us to a new frontier of the industry: what happens when you put spray cheese in it? [more inside]
posted by a manly man person who is male and masculine on Mar 31, 2015 - 35 comments

“When the Cows Come Home,”

In 1900, the average dairy cow in America produced 424 gallons of milk each year. By 2000, that figure had more than quadrupled, to 2,116 gallons. We explore the incredible science that transformed the American cow into a milk machine—but we also uncover the disturbing history of prejudice and animal cruelty that accompanied it. Along the way, we’ll introduce you to the insane logic of the Lifetime Cheese Merit algorithm and the surreal bull trials of the 1920s. This is the untold story behind that most wholesome and quotidian of beverages: milk. Prepare to be horrified and amazed in equal measure.
posted by infini on Feb 17, 2015 - 33 comments

It also means "unboil" is now a word.

Scientists unboil an egg, and it may be a big deal. "This method … could transform industrial and research production of proteins," Such as new, and much faster ways of producing anti-bodies to fight cancer and cheese-makers who could use recombinant-proteins to improve their products.
posted by quin on Jan 26, 2015 - 29 comments

Birdies, prunes, cheese and whiskey: smiling (or not) for the camera

... in the Victorian era (1837-1901), a small, tightly controlled mouth was considered beautiful. They took their cues from much of Europe's fine-art portraiture. Some say photographers even suggested those posing say "prunes" to heighten the effect. Smiling was something captured on children, peasants and drunkards, hardly something you'd want for your family legacy.

Then, there was the matter of oral hygiene.
Advances in dental care and ubiquitous technology: why people started smiling for the camera, and why we say cheese, with a whistling bird, some whiskey, and a little flash game thrown in for good measure. [more inside]
posted by filthy light thief on Dec 19, 2014 - 10 comments

How To Make The Perfect Grilled Cheese Sandwich

How to make the perfect grilled cheese sandwich. (SLGuardian) [more inside]
posted by turbid dahlia on Nov 5, 2014 - 90 comments

Where the hell is there a gorilla in the movie? We don’t need a gorilla!

This is a tale nobody wanted to be told. It’s a cautionary tale about an obscure 1980s horror movie cobbled together from work by two separate groups of filmmakers working on the same set with two totally different casts. There’s also a savage businessman, crooked real-estate dealings, betrayal, madness, death, ex-Green Berets, ex-porn stars, and one of the founding fathers of the United States. - The Dissolve on "Spookies"
posted by The Whelk on Oct 15, 2014 - 17 comments

How to eat: chips

A guide on eating chips the British (correct) way.
posted by Ned G on Sep 29, 2014 - 120 comments

Apple, caramel, and brie.

29 life-changing quesadillas you need to know about. Buzzfeed, gloriously cheesy list on one page.
posted by smoke on Sep 6, 2014 - 51 comments

The Interstate Limburger War of 1935

"Burkhard challenged Miller to a 'Cheese Duel': Burkhard and Miller would sit at a table, and if Burkhard could cut a piece of Limburger cheese and Miller not wretch, Miller would be forbidden from complaining about Wisconsin and her cheese ever again." [more inside]
posted by Iridic on Aug 11, 2014 - 44 comments

Cheesy Feet

Fondue slippers, that is all.
posted by arcticseal on Jul 3, 2014 - 21 comments

First they came for your raw milk, then your Parmigiano Reggiano

This week the FDA announced it will not permit American cheesemakers to age cheese on wooden boards, potentially destroying the ability to make or import a wide variety of artisanal cheeses. Despite being legal in the various cheese making states and having been used for hundreds of years, the FDA is cracking down under the Food Safety Modernization Act. A sampling of cheeses impacted: Pleasant Ridge Reserve, Cabot Clothbound, Marieke Feonegreek, Bleu Mont Bandaged Cheddar, along with parmesan, aged cheddar and the only American produced Limburger. [more inside]
posted by Muddler on Jun 10, 2014 - 354 comments

My team worked for months on this post.

Facebook, Twitter, and Instagram have become increasingly crowded with branded accounts seeking their attention. Every few seconds, your favorite brands are tweeting at you. But what most people don't know is how much time and effort goes into curating these accounts, writing tweets, and filling your news feed with content people actually want to see. For instance, it can take a team of 13 social media and advertising specialists up to 45 days to plan, create, approve, and publish a corporate social media post. The story of Huge Inc. and President Cheese.
posted by Horace Rumpole on May 27, 2014 - 162 comments

Udderly complex

Milk products and production relationships. An elaborate, color-coded Wikipedia diagram showing both common pathways such as raw milk to cream to butter, and more esoteric pathways to products such as quark, pasta filata, and schmand.
posted by grouse on Mar 9, 2014 - 32 comments

As Easy As Folding A Waffle

Taco Bell's latest food experiment: waffle-based breakfast tacos.
posted by The Whelk on Feb 26, 2014 - 147 comments

Hobbits would only drink ales since lagers are not found on Middle-earth

So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
posted by The Whelk on Dec 15, 2013 - 45 comments

Blessed are the cheesemakers

Bacteria from personalities has been used to make human cheese as part of an exhibition on synthetic biology in Dublin. This included cheeses grown from bacteria from various belly buttons, noses, armpits, tears, mouths and toes. If that's a bit too strong for you, then other exhibits in the show include humans reproducing dolphins for food, and mice cloned from Elvis Presley's DNA.
posted by Wordshore on Nov 20, 2013 - 40 comments

7 Reasons Getting A Kitten Is Awesome And Also Terrible

'I can't sleep comfortably anymore, because she requires the exact center of the bed, meaning I have anywhere between 1-3 limbs dangling off the edge of the bed. Sometimes while she sleeps, in order to make myself feel better, I whisper to her, "I saved your life, I can take it away."' [more inside]
posted by billiebee on Nov 15, 2013 - 62 comments

FDA Cheese Ban: Mite vs. Right

Despite the cries of "Save the Mimolette!", the FDA has decided to ban the sale of the French cheese Mimolette over mites used in the rind. [more inside]
posted by Room 641-A on Nov 6, 2013 - 50 comments

Good luck, bad luck, who knows?

In 1987, alongside another popular first-run syndicated show (perhaps you've heard of it?), a horror anthology series premiered, and together they spearheaded a massive wave of first-run syndication genre shows including, but by no means limited to, "War of the Worlds", "Hercules: The Legendary Journeys", "Xena: Warrior Princess", "Forever Knight", and "Babylon 5". [more inside]
posted by Mister Moofoo on Sep 12, 2013 - 22 comments

'Ploughboy's Lunch, Harry, please'

'The ploughman's lunch is a UK pub meal who's core components are cheese, chutney, and bread. It can also include such items as boiled eggs, ham, and pickled onions, and is accompanied with beer.' [more inside]
posted by panaceanot on Aug 12, 2013 - 92 comments

15 ways to waste your day online with Tim Holman

tholman.com is the playground and folio of interactive developer Tim Holman, where he has posted 15 different projects, both interactive (fizzy cam [info/demo]; ZenPen; Texter; and Image Nodes) and passive (Meet the Ipsums, more than 30 text generators, from corporate to batman; the useless web; dripping paint). [more inside]
posted by filthy light thief on Aug 7, 2013 - 8 comments

Dramatic Lactose Intolerant Sobbing

"During the most recent ice age, milk was essentially a toxin to adults because — unlike children — they could not produce the lactase enzyme required to break down lactose, the main sugar in milk. But as farming started to replace hunting and gathering in the Middle East around 11,000 years ago, cattle herders learned how to reduce lactose in dairy products to tolerable levels by fermenting milk to make cheese or yogurt. Several thousand years later, a genetic mutation spread through Europe that gave people the ability to produce lactase — and drink milk — throughout their lives. That adaptation opened up a rich new source of nutrition that could have sustained communities when harvests failed." - The Milk Revolution - how a single mutation expanded (some) of humanity's diet. (Nature.com)
posted by The Whelk on Aug 2, 2013 - 158 comments

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