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Readers of THE NIBBLE know of our devotion to the plain, 0% fat FAGE Total Greek Yogurt. We eat it daily, sometimes with sweetener, sometimes plain, sometimes with cereal, sometimes with fruit or farmer cheese. (We prefer farmer cheese to cottage cheese—it’s a dry curd product like pot cheese, made in a loaf and sold…
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Vermont Butter and Cheese Company, a NIBBLE Top Pick Of The Week, won five awards at the World Cheese Awards held in Dublin, Ireland earlier this month. The winners include Vermont Chevre, Vermont Fresh Crottin, Vermont Creamy Goat Cheese, Vermont Quark and their Signature Aged Cheese Bijou. Company co-founder Allison Hooper is credited for helping…
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Cheese Slices is the first television series to explore the rich traditions and skills behind many of the world’s best loved artisan and farmstead cheeses. The 21-part series, now available on three DVDs, has been shown in dozens of countries around the world, but never in the U.S. It’s now available on DVD to American…
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The 16-ounce Haagen-Daz pint: soon to be history. Maybe no one noticed when yogurt when from 8 ounces to 6 ounces. But will Haagen-Dazs lovers take note when the iconic pint downsizes to 14 ounces, beginning in March, 2009? Faced with increasing cost of ingredients, many manufacturers must choose to raise prices or put less…
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In the South, cheese straws and biscuits are de rigueur for entertaining; elsewhere they are a popular cocktail snack—or simply great with a beer. Mamie’s Famous Cheese Wafers, which claims to be the first slice-and-bake hors d’oeuvre, is a real find. A peppery cheese biscuit, it keeps in the freezer until you have guests, then…
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