Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Cheese/Yogurt/Dairy

TIP OF THE DAY: Pair Saké With Cheese


Buy the cheese, open the saké. Photo courtesy


Recently, we were invited to a cheese and saké tasting at the French Cheese Board in New York City. Think you should sip saké only with Japanese food? Think again.

While it doesn’t seem intuitive, the the traditional Japanese drink, brewed by fermenting rice, has a broad range of flavors and styles that pairs with various foods. Like wine, it’s a global beverage.

Saké is made from four ingredients: rice, water, yeast and koji, an enzyme. Saké is fermented and brewed like beer, but served like wine. It is also characterized as a wine because of its alcohol content is similar.

Think of saké as you’d think of white wine. A bolder saké can stand up to spicy cuisine, like Indian food. It can also pair well with French dishes. A milder sake is better with delicate flavors like sushi and sashimi.

Now for the cheeses: Another reason saké pairs well with cheese is that both contain lactic acid. Most aged cheeses go better with bolder sakés, fresh cheeses (like chèvre) with milder ones. With aged cheeses, we personally like:


  • Genshu saké, a style that’s stronger because it is not diluted with water.
  • Nigori saké, cloudy because it is roughly filtered old-style, which leaves microscopic particles of rice in the liquid. We also like its hint of sweetness with stronger cheeses.
    As with white wine, serve saké semi-chilled, around 60°F.

    The journey to knowledge includes trying what you can get, and seeing how you like it. That goes with both sakés and cheeses.


    Your favorites! We’re serving saké and cheese today, for Mother’s Day, with Truffle Tremor, a truffle cheese; Point Reyes Blue Cheese; Red Hawk, a strong, Muenster*-style cheese from Cowgirl Creamery; and a Brie. The first three cheeses are from Marin County, north of San Francisco; Brie is imported from France.

    If you want to see what pairings others have done, check out the website, written by a sommelier who recommends his top three cheese pairings with particular sakés; and look for similar content online.

    If you’re not sure about taking this on by yourself, ask your local cheese store to set up a tasting. Here’s a report from CurdNerds on a tasting at Murray’s Cheese in New York City.

    More to discover:

  • Sake 101, an overview
  • Saké terms, a glossary
    *That’s Alsatian Muenster, not the mild American “munster.”



    TIP OF THE DAY: Different Egg Dishes


    A frittata, made on the stove top and
    finished in the oven or under the broiler.
    Photo courtesy Applegate Natural &
    Organic Meats.


    You can have your breakfast eggs baked in a nest, boiled, fried, poached or scrambled or stuffed.

    You can make breakfast burritos and pizzas, Eggs Benedict and a library of other egg dishes.

    Which brings us to today’s tip: the differences among the egg casserole, frittata, omelet, quiche, strata and torta/tortilla.


    The simplest of this group of egg dishes, an omelet consists of beaten eggs mixed with a small amount of cream, milk or water. The mixture is cooked in an omelet pan until set, then folded around a pre-warmed filling (see “inclusions” in the Casserole section), cooked a minute more and served.

    An omelet pan is important to success. A shallow pan with sloped edges, it can vary in diameter.

    For those who don’t make omelets enough to develop the technique to flip, there’s a hinged omelet pan.

    Omelette is the French spelling. It evolved from the earlier amelette and alemelle, literally a thin plate, from the Latin lamella.

    A casserole is a beaten egg dish with inclusions, that is baked in the oven.

    “Inclusions” are anything else you want to include in addition to the eggs: bacon, ham or sausage; cheese; herbs; and any number of vegetables, such as asparagus, bell peppers, mushrooms, onions, potatoes, spinach and summer squash. Toss in leftover veggies, too, like carrots, peas and edamame.

    It is the easiest of these egg dishes to make, since it requires no flipping. Just put the ingredients in a casserole dish and bake until ready. See the photo below.

    The word origin is French, from casse, a small saucepan, derived from the Medieval Latin cattia, crucible, a metal container for heating substances to high temperatures.

    A frittata is an Italian-style omelet, often cooked in a large pan to create multiple portions. Like the rest of the egg dishes featured here, it can have a variety of inclusions; some Italian cooks also include leftover pasta.

    All of the ingredients are cooked at once on the stove top. The frittata is then flipped. (If you don’t like to flip—it takes practice to do it well—then make a casserole.)

    Unlike an omelet, a frittata is not folded; the inclusions are cooked with the eggs, not a separate filling (see the photo above). The frittata is typically finished in the oven or under the broiler.

    The result is dense like a crustless quiche, which is cut and served in wedges. It can be eaten hot or cold, as can the strata and torta (the later is often served as tapas).

    The word comes from the Italian fritto, fried.



    A strata is cooked on the stovetop and flipped in the pan; then, like a frittata, finished under a broiler or salamander.

    The Spanish torta or tortilla is similar, but always includes sliced potatoes (an option with a strata) cooked in olive oil, and is not finished under a broiler.

    Strata means layer in Italian; “torta” is the Spanish word for cake and some regions use the diminutive tortilla. Before the 16th century, before the availability of sugar in Europe (it originated on the Indian subcontinent and was affordable only by the wealthy until the 18th century), cake often referred to a savory dish.

    A tip: instead of stove top, you can cook the whole thing from scratch in a springform pan. This doesn’t work for a casserole, which is not as solid in consistency (see photo at right).


    A quiche is a savory baked custard pie, made with cream and eggs to achieve a delicate custard texture. It is cooked in a pie shell, although if you don’t want the carbs, you can make a crustless quiche in a pie plate.



    A strata, also called a casserole and an egg bake. Photo courtesy Kraft.


    A quiche includes cheese, as well as other ingredients: bacon or ham, seafood (crab, lobster, shrimp), vegetables (leeks, mushrooms and spinach are popular).

    The French word was derived from the German Küche, a diminutive of the word for cake, Küchen.
    You’ve got a couple of days to research recipes and decide what you’d like to cook for Mother’s Day.



    RECIPE: Mexican Parfait


    A savory Mexican (or Tex-Mex) parfait. Photo and recipe courtesy Food Should Taste Good.


    This Southwestern Tomato and Yogurt Parfait is made in trendy glass canning jars, but you can use wine glasses, juice glasses or whatever you have.

    It’s easy to make the salsa, but if you’re pressed for time you can buy ready-made corn and bean salsa.

    Happy Cinco de Mayo!


    For The Salsa

  • 1 can (14-1/2 ounces) fire roasted tomatoes (we used Muir Glen), drained, 2 tablespoons juice reserved, patted dry
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1/2 cup frozen whole kernel corn, thawed
  • 2 tablespoons finely chopped red onion
  • 1-1/2 teaspoons finely chopped, seeded jalapeño chile
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • Optional garnish: cilantro sprig
  • For The Parfait

  • 1 quart plain Greek yogurt
  • Tortilla chips

  • 8 pint-sized canning jars (substitute juice or wine glasses)


    1. MIX the salsa ingredients in medium bowl.

    2. SPOON into each of the jars 1/4 cup salsa, then 1/4 cup yogurt. Repeat with two more layers. Top with a layer of salsa

    3. GARNISH with a sprig of cilantro. Serve immediately with tortilla chips.



    TIP OF THE DAY: Mexican Cheese Course

    We’ve been asked how to put together a cheese plate for Cinco de Mayo. Truth to tell, Mexico’s signature cheeses, from fresh to aged, are white cheeses made for cooking. They’re not intended to be nibbled during cocktail hour or as a cheese course.

    To learn about Mexican cheeses for cooking, read our article, Cooking With Hispanic Cheese.

    For a cheese course, we have three recommendations. You can serve one or all:

  • Panela. A fresh cow’s milk cheese, queso panela is used for snacking and in recipes. Similar in taste and texture to mozzarella, it’s commonly served with fruit. You can get creative and toss cubes of panela in a fruit salad or with berries, or serve it with bread or crackers and a light white wine.
  • Queso Criollo. This semi-hard yellow cheese is similar to Munster, but not easy to find in the U.S. If you want to be flexible, substitute a Monterey Jack made with jalapeño or other chile, and a hearty red wine.


    Creative presentation: wedges of Manchego cheese topped with wedges of membrillo and a sprinkling of chili powder. Photo courtesy The Best Spanish Recipes.

  • Manchego. The famous sheep’s milk cheese from Spain (the breed of sheep is manchega) is also popular in Mexico, served for dessert with dulce de membrillo (quince paste*) and marcona almonds†. The cheese can be aged from six months to two years; the older the cheese, the more complex. Serve it with Cava, a Spanish sparkling wine.
    We’re already getting hungry for this cheese plate!
    *Quince paste, often made in a loaf form, is a sweet, thick, jelly made of the pulp of the quince fruit. It is sliced and served with the cheese.

    †Marcona almonds, imported from Spain, are a variety of sweet almond. They’re slightly shorter and plumper in appearance compared to the almonds typically found in U.S. markets. But you can serve any raw or roasted almonds with manchego or any cheeses.



    RECIPE: Torta Española, Spanish Omelet


    A torta española. The omelet can be customized in endless ways. Photo courtesy PaperChef.


    Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast.

    One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions, the recipe is customized with whatever ingredients you have on hand: cooked meats, sausage, other vegetables and herbs.

    In Spain, it is served at any time of the day: for breakfast, lunch or dinner, or as tapas with a glass of wine. We sometimes serve a slice with a green salad as a first course.

    To Americans, a torta will resemble a crustless quiche; but it’s made without cream or milk, and is cooked in a skillet rather than baked.

    It’s an easy recipe, the most taxing part of which is flipping the half-cooked omelet onto a plate and then back into the pan. But you’ll have fun doing it.

    Prep time 15 minutes, cook time 30 minutes. If you happen to have leftover boiled potatoes, you can use them and save 20 minutes of cooking the raw potatoes.


    Ingredients For 4 Servings

  • 1/2 cup vegetable oil
  • 4 potatoes, thinly sliced
  • 1 white onion, chopped
  • 4 eggs, scrambled in a large bowl
  • 1 tablespoon chopped cilantro or parsley, or to taste
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • Customize: diced bell pepper (green, orange, yellow and/or red), grated cheese, ham or chorizo, diced tomato (fresh/sundried), etc.
  • Garnish: chopped green onions or extra cilantro or parsley*


    1. ADD the vegetable oil to a large skillet until the pan is filled halfway. Heat over medium-high heat. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs and herbs. Add the salt and mix well.

    2. ADD the olive oil to a separate, nonstick, skillet, 10 inches by 2-1/2 inches deep. Heat over medium-high heat and add the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

    3. USING a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

    4. REMOVE the omelet to a plate and cut into 4 wedges for breakfast, smaller slices for a first course.



    TIP OF THE DAY: Truffle Cheese

    One of our favorite cheese experiences is truffle cheese. It provides all the pleasure of a shaved truffles dish at a fraction of the price. The cheese makers use bits and pieces that have fallen off the precious truffles during handling.

    Truffle cheeses are typically made from a blend of cow’s milk and sheep’s milk or cow’s milk and goat’s milk. One of our favorites is made from only goat’s milk. Any truffle lover who tries these cheeses gets hooked.

    If you can’t find the cheeses locally, you can get excellent-quality varieties from, which sells individual cheeses plus a truffle cheese assortment.

    Here are two we’ve been enjoying recently.


    Bloomy-rinded, semisoft Truffle Tremor, from California’s Cypress Grove Chevre, is imbued with truffle aroma and flavor, dotted with black Italian summer truffles (Tuber aestivum Vittadini) truffles throughout. Elegant and sophisticated, it is a luxurious table cheese.

    Among its many awards over the years are First Place at the American Cheese Society Awards in 2014, First Place at the 2014 World Championship Cheese Contest and the Super Gold at the 2014 World Cheese Awards.

    It’s a perfect marriage of ripened goat cheese and truffles, delivering floral, herb and mushroom notes. Made 200 miles north of San Francisco, it’s an earth-shaking masterpiece.



    A slice of heaven: Truffle Tremor. Photo courtesy Cypress Grove Chevre.

    Since its creation, Truffle Tremor was only made in a three-pound wheel; you’d buy a wedge—or the whole wheel for $75.00. Now, it’s also available in a one-pound mini ($25.00).

    It’s available at many fine cheese stores, and online at

    For Mother’s Day or other special dinner, we like to serve a slice of the cheese with a green salad (lightly tossed in vinaigrette), or with sweet accompaniments. For a Truffle Tremor dessert plate, for every eight ounces of cheese serve:

  • ½ cup candied ginger
  • ½ cup candied pecans
  • ½ cup candied orange peel (recipe)
  • Optional raisin or walnut bread
  • 1 bottle dessert wine or equivalent dessert beer
    Or, a simple drizzle of honey (how about truffle honey!) with slices of baguette will do nicely.
    Note For Connoisseurs

    Truffleur is another great, semisoft American truffle cheese, produced by Tumalo Farms in Oregon. This is another goat cheese, infused with native Oregon white truffles, then aged three to four months.

    It’s rare to find a white truffle cheese. The flavor and aroma are distinctively different from black truffles. Because the cheese is relatively mild, the truffle flavor really comes through at the finish—wonderful! Since it is made with the local truffle harvest, this cheese is seasonal, usually available only December through February. So mark your calendar.

    Semihard, in addition to the cheese plate it can be used to make a spectacular mac and cheese, or to melt atop a burger.



    Fromager d’affinois with Périgord truffles. Photo courtesy Fromagerie Guilloteau.



    From France, this variety of fromager d’affinois, a Brie-like double-crème cow’s milk cheese, is a beautiful blend of the creamy cheese with the subtle earthiness of the truffles.

    The black truffles are from Périgord—the best truffles in the world. It is a seasonal product that is in store for the holidays from October to January and then again in March through May.

    You can find it now in most gourmet/specialty stores, Whole Foods Markets, Trader Joe’s (as a unit size under their label called the Truffle Brie) and some Costco stores. Learn more at

    These tips should be followed with all fine cheese:

    Forget the plastic wrap: Re-wrapping soft-ripened cheese in wax paper or parchment paper will allow the cheese to breath as it continues to ripen.

    Keep the cheese cold (33°-35°F) and remove from the fridge at least one hour before serving.



    These are the favorite pairings from the folks at Cypress Grove Chevre:


  • Barleywine
  • Trippel
    White Wines

  • Gewürztraminer
  • Riesling
    Red Wines

  • Cabernet Sauvignon
  • Pinot Noir
  • Zinfandel
    Dessert Wines

  • Demi-Sec Sparkling Wine
  • Moscato
  • Port
  • Sweet Sherry

    Check out our comprehensive article and glossary of the different truffle types.



    TOP PICK OF THE WEEK: Siggi’s Skyr, Icelandic Yogurt

    We remember when Siggi Hilmarsson’s skyr (pronounced SKEER), Icelandic-style strained yogurt, first appeared on the shelves of Murray’s Cheese in Greenwich Village.

    Hailing from Iceland, the transplanted New Yorker found the yogurts in the U.S. too sweet and not thick enough—even the Greek-style yogurts. So in 2004 he started to make his own, in his kitchen. Today, Siggi’s skyr is available nationally, to the delight of many.

    This is not bargain yogurt. It’s even pricier than Greek brands—and it’s thicker than Greek yogurt as well. The reason is, more milk is required to produce the same quantity. You get what you pay for.

    Greek-style yogurt is thicker than American-style yogurt because more water is strained out of the whey—it’s triple strained. But skyr is drained even more. Think of it as quadruple-strained yogurt. One cup of Siggi’s skyr requires four times more milk than a typical American brand.

    The result is so thick that a spoon stands up straight in the cup; yet it has 0% fat (some flavors are lowfat, 2%). The concentration of milk also delivers more calcium and protein.



    A bowl of Siggi’s skyr with pomegranate arils. Photo courtesy Siggi’s Dairy.


    In Iceland, skyr is typically fat-free because all the cream is been removed to make butter.

    If you look for information on skyr, you may find it referred to as a cheese. So is it yogurt or cheese? It depends on the recipe of the individual producer.

    The recipe arrived in Iceland from Norway in the Middle Ages. It most likely was originally made as a cheese, with rennet. These days, some ism some isn’t. Siggi’s is yogurt.

    The difference between a cultured dairy product, such as sour cream or yogurt, and a fresh cheese that looks just like it, such as fromage blanc or quark, is the addition of a coagulant, such as rennet.

    With cottage cheese and ricotta, you can see the curds. With fromage blanc and quark (and most other cheeses), you can’t, because of the particular recipe. You also can’t tell the difference by tasting it. The textures of sour cream, yogurt, fromage blanc and quark are very similar.

    Don’t confuse these fresh cheeses with yogurt cheese like labneh.

  • Regular yogurt is made by combining milk with live cultures. It is available plain and flavored, made from whole milk (5% fat), lowfat (1%) and fat-free (0%).
  • Greek yogurt follows the same recipe, but is triple strained, removing a portion of by the whey. This creates a thicker yogurt that is higher in protein. It may or may not be tangier than regular yogurt, depending on the processes of the particular brand.
  • Skyr, Icelandic yogurt, is even thicker than Greek yogurt. Think of it as quadruple-strained. It is made from skim milk (0%)—the cream is skimmed off to make butter. In Iceland it is often made from raw milk, which is not legal in the U.S. for fresh dairy products.
  • The more concentrated (strained) a style of yogurt is, the costlier it will be because it contains more milk and less water.

    Check out our Yogurt Glossary for much more on the different types of yogurt.



    Siggi’s coconut yogurt topped with toasted coconut and pumpkin seeds from the pantry. Photo courtesy Siggi’s Dairy.



    In addition to its much thicker body, Siggi’s flavors have far less sugar. Mainstream flavored yogurts can have up to 25 grams of sugar per serving. Siggi’s varieties have 9-11 grams, resulting in 10-20 calories less than brands like Chobani and FAGE. While that doesn’t mean a lot for one portion, for frequent yogurt eaters it adds up.

    The products are made with rBST-free milk that comes from family farms in New York State and Wisconsin, and are sweetened with fruit and a touch of agave nectar or cane sugar, instead of fruit preserves. The result is a more elegant flavor

  • Blueberry
  • Mixed Berries & Açai
  • Orange & Ginger
  • Peach
  • Plain
  • Pomegranate & Passion Fruit
  • Raspberry
  • Strawberry
  • Vanilla

  • Coconut
  • Mango & Jalapeño
  • Plain
  • Pumpkin & Spice
  • Vanilla
    The company also makes squeezable yogurt tubes in Raspberry and Strawberry, and filmjölk—Swedish-style drinkable yogurt—in Plain, Raspberry, Strawberry and Vanilla.

    The brand is all natural, certified gluten-free and certified kosher by OU.

    Siggi’s is eco-friendly. The front of the label tells you the grams of sugar, protein and calories. The label itself is paper, and can be easily detached ffrom the plastic carton for separate recycling.

    For a store locator visit


    For a yogurt lover, pick up one or two containers of each flavor and tuck them into an Easter basket or a nice serving bowl.



    TIP OF THE DAY: Poached Eggs On Vegetables


    Poached eggs atop a medley of sautéed vegetables. Photo courtesy Ellary’s Greens | NYC.


    When was the last time a plate of poached eggs looked this tempting?

    On the brunch menu at Ellary’s Greens in New York City, the chef changes vegetables with the seasons and uses them as a base for poached eggs.

    If your thoughts are with weekend brunch or what to serve for Mother’s Day breakfast, adapt this idea from Chef Kurt Alexander.

    The photo shows more of a winter palate, with Brussels sprouts, fingerling potatoes, pattypan squash and sunchoke purée, garnished with fresh dill. You can switch these out for spring vegetables.

    We went to our farmers’ market and came back with asparagus (green, purple and white!), cardoons, fiddlehead ferns, garlic scapes, morel mushrooms and ramps—a veritable spring feast.

    At any supermarket, you can find broccoli, fennel, pea pods, snow peas, spring peas, Swiss chard and Vidalia onions—and maybe some fava beans or lima beans plus some halved grape tomatoes for color.


    If you do hit the farmers market, bring back farm-fresh eggs. You’ll marvel at how much better they taste than factory-farm eggs that can be in storage for a while before they hit the supermarket shelf.

    We steamed our vegetables and then tossed them in parsley butter with lemon, known in French cuisine as beurre à la maître d’hôtel.

    1. FILL a large, deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium.

    2. BREAK 1 egg into small dish. Carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken.

    3. CAREFULLY REMOVE the eggs with slotted spoon. Drain on paper towels.

    If you’re not adept at poaching eggs, get an egg poacher insert. The uniform roundness it creates isn’t as eye-pleasing as a naturally-poached egg, but it beats the frustration of trying to harness meandering egg whites until you perfect the technique.



    TIP OF THE DAY: Raw Milk Cheese

    Today is Raw Milk Appreciation Day.

    Raw milk, another term for unpasteurized milk, is used for drinking and making cheeses. When milk is pasteurized (heated to more than 100°F/40°C), hundreds of varieties of beneficial bacteria are killed along with the potentially harmful ones.

    If left alive, those good bacteria interact with the milk to provide significantly more complexity and depth of flavor to the cheese.

    That’s why many connoisseurs prefer raw milk cheeses.

    Due to rare but potential illness from unpasteurized milk, the FDA restricts the distribution of raw milk cheeses aged less than 60 days*; although raw milk cheeses are readily available in Europe.

    So you can buy raw milk cheese in the U.S., just not fresh ones (for example, no fresh goat cheese or Camembert). The restriction also applies to imported cheeses.

    Nor can retailers sell raw milk for drinking; although in its wisdom, the FDA allows consumers who visit farms bring their own containers to buy raw milk.†


    Despite modern sanitation, there are still some questionable practices in industrialized dairying.



    This bloomy-rinded cheese from New York State is aged for 60 days, just enough to be legal in the U.S. It’s made by Vulto Creamery in Walton, New york. Photo courtesy Murray’s Cheese.

    Raw milk may still harbor a host of disease-causing organisms (pathogens), including E. coli, Listeria and Salmonella and Staphylococcus aureus. A small number Americans become ill each year from raw milk-related causes; in the past, there have been periodic related fatalities in Europe.

    How did mankind survive thousands of years of eating unaged raw milk cheeses?

    They did it before the scourge of food industrialization. With the shift from farm to factory, there was an increase in foodborne pathogens.

    In industrialized production, cows are crammed into feedlots (rather than those that graze in meadows) have a greater risk of carrying pathogens. Milk from different farms is delivered to a central processing facility. There is a much greater risk that one or more farms delivers contaminated milk.

    The U.S. government instituted policies to ensure that the milk, cheese and other dairy products were not harmful to human health by insisting on pasteurization for drinking milk and young cheeses.

    Many of today’s small farmers feel that fresh milk from healthy animals, handled in a responsible manner and used immediately, does not require pasteurization. They drink their own milk raw, because it is far more flavorful.

    As with other foods involving potential rare pathogens—Caesar salad, mousse (it’s made with raw eggs and not cooked), steak tartare, sushi and so forth, the decision to drink raw milk or eat raw milk cheese is a personal one. As outbreaks of E.coli from meat and vegetables prove, many “legal” foods are unsafe.



    Raw milk Bayley Hazen, aged three months, is one of America’s favorite connoisseur blue cheeses. It’s made at the Cellar at Jasper Hills in Vermont. Photo courtesy Jasper Hill.



    Head to a cheese store or a market with a good cheese department, and buy a selection of raw milk cheeses. They’re often not marked, so you may need a cheese specialist to point them out.

    Enjoy a cheese plate for lunch—with fruits, nuts, breads or crackers and a salad on the side—or after your main dinner course, instead of dessert.

    Have wine or beer with your cheese plate. After all, it’s a celebration!

    *The 60-days rule was established in 1949, with questionable scientific evidence. It posited that within 60 days, the the acid and salt in cheese would kill the harmful bacteria. But there have been outbreaks of pathogens in both raw and pasteurized cheeses.

    †It is illegal to distribute raw milk in the U.S., but the law allows consumers to go to a farm with their own containers and purchase raw milk. This is essentially ludicrous, as many who would buy it cannot get to the farms; and any containers brought from home will not be as clean as new ones used by farmers.




    RECIPE: Pimento Cheese Ball With Pecans

    It’s National Cheese Ball Day. Here’s a classic recipe to whip up and serve with wine or cocktails. The cheese ball serves 5-8 people.

    The recipe is from Taylor Takes a Taste for



  • 2 tablespoons unsalted butter
  • 2 cups pecans
  • 1 1/2 teaspoons kosher salt
  • 2 cups (8 ounces) sharp cheddar cheese, grated
  • 4 ounces pimentos, drained and chopped
  • 3 ounces softened cream cheese
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons grated yellow onion
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon fresh cracked black pepper
  • 1/8 teaspoon hot sauce
  • 1/4 teaspoon dry mustard


    Pimento cheese ball with pecans. Photo courtesy Wisconsin Milk Marketing Board.



    1. MELT the butter in a non-stick skillet. Add the pecans and toast until fragrant, but not burned. Remove from the heat and toss in the salt. Allow to cool, then chop into medium to small pieces. Set aside.

    2. PLACE the remaining ingredients into a large bowl. With a fork, mix until creamy. Chill for 1 hour.

    3. LAY about 12 inches of plastic wrap on a level surface. Scoop out the chilled pimento cheese and form into a ball on top of plastic wrap. Roll the cheese ball in the chopped pecans, making sure the entire surface of ball is covered.

    4. WRAP the ball tightly in plastic wrap and freeze. Before serving, allow the frozen ball to thaw for half an hour. Serve with your favorite crackers, chips or pretzels.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :