The 20 finalists have been named in the glorious UNITED STATES CHAMPIONSHIP CHEESE CONTEST! Thirteen of them are from Wisconsin, neatly demonstrating that Wisconsin still exists.
I don't think of flavoured gouda as actual cheese.Via WEAU.com:
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2017 United States Championship Cheese Contest 20 Finalists
Class: Cheddar, Medium (3 to 6 months) Team Meister 3, Meister Cheese, Muscoda, WI, Medium Cheddar
Class: Cheddar, Aged One to Two Years Terry Lensmire, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640
Class: Cheddar, Aged Two Years or Longer Daniel Stearns, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640
Class: Bandaged Cheddar, Mild to Medium Saxon Cheese LLC, Saxon Cheese LLC, Cleveland, WI, Old English Style Cheddar, Aged 5 Months
Class: Bandaged Cheddar, Sharp to Aged Wayne Hintz, Red Barn Family Farms, Appleton, WI, Bandaged Cheddar, Sharp to Aged
Class: Baby Swiss Style Casey Petak, Rothenbuhler Cheesemakers, Middlefield, OH, Baby Swiss cheese
Class: Blue Veined Cheeses Imperia Foods Montfort WI Team, Schuman Cheese, Fairfield, NJ, Montforte Bleu Wheel
Class: Brie & Camembert Jasper Hill, Cellars at Jasper Hill, Greensboro Bend, VT, Moses Sleeper
Class: Edam & Gouda Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Belegen
Class: Gouda, Aged Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Aged
Class: Gouda, Flavored Gonzales Christopher, Glanbia Nutritionals, Twin Falls, ID, Gouda/Green Olives & Pimento
Class: Smoked Gouda Saxon Creamery Team, Saxon Cheese LLC, Cleveland, WI, Smoked Gouda Aged 7 Months
Class: Open Class: Flavored Semi-soft (semi-hard) Cheeses Lake Country Dairy Team, Schuman Cheese, Fairfield, NJ, Yellow Door Creamery Harissa Rubbed Fontal Cheese
Class: Open Class: Flavored Hard Cheeses Mike Matucheski, Sartori Company, Antigo, WI, Sartori Reserve Black Pepper BellaVitano
Class: Open Class: Smoked Soft and Semi-soft Cheeses Zimmerman Cheese Team 2, Zimmerman Cheese, South Wayne, WI, Smoked Brick
Class: Reduced Fat Soft & Semi-soft Cheeses John (Randy) Pitman, Mill Creek Cheese, Arena, WI, Reduced Fat Muenster
Class: Cold Pack Cheese, Cheese Food Widmer's Cheese Cellars, Widmer's Cheese Cellars, Theresa, WI, Traditional Washed Rind Aged Brick Spread
Class: Surface (Mold) Ripened Goat's Milk Cheeses Cypress Grove, Cypress Grove, Arcata, CA, Fresh Goat Cheese
Class: Hard Goat’s Milk Cheeses Team Montchevre, Montchevre-Betin, Inc., Belmont, WI, Trivium
Class: Hard Mixed Milk Cheeses Mike Matucheski, Sartori Company, Antigo, WI, Sartori Tre Donnes
Orange cheeses have been on my mind. I absolutely love aged gouda!
Three plus year aged gouda completely loses the rubbery, bland, 'this is congealed milk' texture and taste of young goudas. It is crumbly, and delicious with hints of butterscotch, and lined with incredible sugar crystals.
For the best aged gouda experience slice off the thinnest possible pieces with a cheese plane, and let them melt on your tongue.
Aged gouda is amazing with beer and hard salami. A good dubbel would be my choice.
The Reluctant Gourmet has all the details:
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Most of us have enjoyed some form of Gouda cheese in our lives. It is a yellow cheese made from cow’s milk and is often found with the red or yellow paraffin wax coating in the supermarket. It gets its name from the city of Gouda in the Netherlands where it originated.
Gouda as a young cheese is easy to slice and may be great to serve to the kids in their lunch packs but just doesn’t have that much flavor. It’s great if you enjoy a mild, mellow flavored cheese but if you want a much more distinct flavor, you’ll want to try aged Gouda.
Aged Gouda has a wonderful distinctive flavor that can be both sharp and sweet – think of butterscotch. It is a hard cheese that doesn’t come in the red wax covering, but a natural buff colored rind. The cheese itself has an amber color that Jack explained to me comes from a coloring agent called annatto that gives it the pale orange color.
Cheesemakers are so angry that Pornhub ran an ad comparing Parmigiano-Reggiano to premium smut, they're threatening to sue the porn company.
In the ad, for Pornhub Premium, a man out shopping with his wife spots a block and remarks “Why don’t we get this aged Parmigiano-Reggiano? They say it’s the Pornhub Premium of cheeses.”
The Parmigiano-Reggiano Cheese Consortium, established by the Italian government to regulate the regionally-protected product, was very angry indeed.
“[it is ]not only distasteful and unacceptable, but offensive for our producers and their work,” the consortium said in a statement that described Pornhub as “vulgarly” exploiting the protected term.
The combination of a huge wheel of cheese, lots of specialized knives, and this cheese expert's unusual manner of speaking makes this a really entertaining watch. If you want to skip straight to the action, the cheese is "broken" about 7 minutes in.
"We have already explained to the cheese where he must broken." "This is the only way to cut such a cheese."
The biohackers at BioCurious and Counter Culture Labs are seeking support in their effort to bioengineer baker's yeast to make Real Vegan Cheese!
Real Vegan Cheese is a not a cheese substitute! It all begins with regular old baker's yeast. Through synthetic biology, we engineer our yeast to become milk-protein factories, churning out real milk proteins (known as caseins). These milk proteins are then combined with water, vegan sugar and oil to make a kind of milk which is ultimately converted into Real Vegan Cheese using the age-old cheese-making process.Real Vegan Cheese (Thanks, Eri Gentry!) Read the rest
Cheese powder, the stuff in boxes of mac and cheese and dusting a variety of snack foods, is just that. It's powdered, dehydrated cheese. Mostly. Well, it used to be anyway. Read the rest
"My Favorite Museum Exhibit" is a series of posts aimed at giving BoingBoing readers a chance to show off their favorite exhibits and specimens, preferably from museums that might go overlooked in the tourism pantheon. I'll be featuring posts in this series all week. Want to see them all? Check out the archive post. I'll update the full list there every morning.
Not every museum exhibit will survive untouched from your childhood to your grandchildrens'. Over time, historic and scientific accuracy, changing mores and aesthetics, and improvements in design will force some exhibits off the main stage and into the dusty storage room of memory.
But you can still love them from afar.
On this, the last day of "My Favorite Museum Exhibit" week, I'd like to include one man's tribute to a long-dismantled museum exhibit. Tom Luthman writes:
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When I was a kid in the 1970s, I'd go to the Center of Science and Industry in Columbus, Ohio (COSI). COSI opened in 1964, in the old Franklin County Memorial Hall, built in 1906. It closed in 1999, or rather, it moved to a new location, and most of the old exhibits didn't make the move.
One of the exhibits was THE TRIUMPH OF MAN, a leftover exhibit from the 1964 World's Fair in New York City, built by the Travelers Insurance Companies. You'd walk down a darkened corridor, and off in alcoves were 14 paper-mache scenes depicting the history of humanity. All accompanied by a recorded narration from the World's Fair.