New Kosher Cheese Offerings


The Kosher Blog tells us about two new kosher-certified cheeses on the market, an exciting development in a category that has long been woefully slim. The first offering is an Organic cheddar from New Zealand-based Mainland Cheese. It's made with milk from grass-fed cows and features the OK kosher certification. The other is a group of raw milk cheeses from 5 Spoke Creamery, including Red Vine Colby, Redmond Cheddar, and Herbal Jack. The cheeses are made in Pennsylvania by Amish farmer Henry Lapp and certified kosher by Kof-K.

Recipe: Baked Stuffed Tomatoes With Goat Cheese Fondue


Francesco Tonelli for The New York Times

This recipe, which combines fresh goat cheese and mascarpone in a fondue-like melt, was part of a larger article about summer tomatoes in the Dining & Wine section of today's New York Times. It looks really easy and potentially very delicious. Leave a comment below if you decide to try it!

American Home Food Products Purchases Artisanal Cheese


First the Murray's/Kroger deal, and now this: American Home Food Products, a publicly-traded company with a market cap of today of $2 million, has acquired Artisanal Cheese, LLC in a deal meant to help make Artisanal "the leading national brand for best-in-class cheeses." Clearly there is a trend afoot here, with the greater food industry waking up to the fact that the artisanal cheese market is growing at leaps and bounds, and is comparable to other recent growth trends in areas like micro-beers and small coffee roasters. And with the specialty cheese market at an estimated $6 billion (according to the SEC filing for this deal), it makes sense that some large companies are standing up and taking notice. It will be interesting to continue to watch this trend play out, especially what effect it might have on the quality and availability of both domestic and imported cheeses.

Via Pacific Northwest Cheese Project.

Third Annual Tillamook Mac & Cheese Contest


Oregon's Tillamook Cheese, who have been making cheese and other dairy products as a farmer's collective since 1909, have announced a call for submissions for their third annual Mac & Cheese Recipe Contest. The $5000 grand prize will go to the winner whose recipe has the best taste, the most unique use of ingredients, and the most overall creativity. Visit the contest's website for more information on how to enter.

Interview of me on the Jew and the Carrot


Head on over to The Jew and the Carrot where they've posted an interview with me discussing my home cheesemaking endeavors. The Jew and the Carrot is a blog dedicated to "the intersection between Jews, food and contemporary life," and is a project of the environmental Jewish organization Hazon.

P.S. I am Jewish, but I'm not too into carrots. At least when they're raw.

Kosher Cheese Maker needed

A private fromagerie in Canada is looking for an experienced, Head Kosher Cheese Maker. Must be licenced and experienced. Excellent wage and relocation expenses for the perfect candidate!
Send your resume to platinum_staffing@sympatico.ca stating experience, licenses and date of availability. It's an excellent opportunity to use your craftmanship at a growing company!

Kroger & Murray's Strike Cheese Deal


This just in: The Kroger Co., one of the largest supermarket retailers in the U.S., has struck a deal with New York City's Murray's Cheese to help expand Kroger's selection of specialty cheeses. According to the press release, beginning in 2008, Kroger will offer Murray's cheeses in select stores. Kroger's sales in 2006 were in excess of $60 billion, making this announcement hugely important in the world of specialty cheese. If successful, it will signal a giant step in the mainstreaming of fine cheese in this country, and will also encourage other large grocery retailers to follow suit. It is certainly a story to watch as it develops, so stay tuned to Curdnerds.com for more details!

Raw Milk in the NY Times


Photo by mattbrowne via Flickr

The endless debate over raw milk continues today with a balanced article in the Dining Section of the NY Times. For obvious reasons, I kind of wish they'd cover the debate as it affects cheeses, especially since raw milk cheeses are generally even safer than raw milk itself.

Squash Blossoms Stuffed with Goat Cheese


Photograph by Sparklebliss
This recipe from today's Santa Barbara Independent sounds absolutely delicious.

20 very fresh zucchini or other edible squash blossoms
11 oz. creamy mild goat cheese
Fresh herbs: your choice of thyme, basil, parsley, chervil, etc.
Olive oil
2 large, ripe tomatoes
Garlic, optional
Sea salt
Freshly ground black pepper

Rob Kaufelt on American Cheese

I was reminiscing on my changing relationship to American cheese, specifically yellow slices wrapped in plastic. Once, as an American kid, I ate my share of grilled cheese sandwiches and burgers. Later, as a supermarket dairy supervisor, I reset all the dairy cases in our company to give this product its maximum shelf space for sales and profit. Still later, as Murray's proprietor, I scorned it, dismissing it for all the usual reasons a cheesemonger might.

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