Results tagged “cheese”

Chances are that if you've ever visited revered Italian shops like Di Palo's or Joe's Dairy, you've seen bite-sized balls of fresh mozzarella resting in milky water like sunken ships, or on the counter wrapped in fist-sized lumps. New York is curd city when it comes to the stretchy cheese, and while demonstrations of mozzarella making are not too hard to come by, it seems as though everyone has a fresh mozzarella preference. Given that more than a few producers start with the same, pre-packaged mozzarella curd (as opposed to milk), it seems as though it's all about the post-bath stretch that results in slight differences of texture and taste. To that end, the all-cheese, all-the-time magazine Culture has a story in its most recent issue devoted to the behind-the-scenes at five of the city's most-respected mozzarella producers, including Lou Di Palo, who'll offer you free samples—you don't even have to ask. Photographer Michael Harlan Turkell's piece for Culture is not available online, but he's put a scan and a few outtakes online right here.

Some cheeses from an East Williamsburg distributor (go nuts, neighborhood nomenclature scolds!) are being recalled by the F.D.A. because they may be contaminated with listeria bacteria, which can cause Listeriosis, a bacterial infection that can cause mild flu-like symptoms and diarrhea in healthy individuals. But according to the F.D.A., meningitis and blood poisoning can occur in "immune-compromised individuals." Pregnant women are also considered a high-risk group, because Listeriosis can also result in stillbirths. The F.D.A. ordered the recall on 14-ounce plastic trays of "Peregrina Cheese Brand Queso Fresco Fresh Cheese" after routine samples by the Dept. of Agriculture turned up contaminants. Officials recommend returning it to the place of purchase. So far, no one has reported getting sick from it.

Turns out the cheese in McDonald’s cheeseburgers is actually made with real dairy! The Wall Street Journal reports that the rising cost of cheese has put the franchise’s famed Dollar Menu in jeopardy. Some restaurants are now pushing a double cheeseburger with just one slice of cheese instead of the usual two. At other locations the price has been jacked up to an obscene $1.10. Now McDonald’s executives are considering yanking cheese from it altogether and calling it a double hamburger. But then there’s the price of beef to consider, which is also rising! It’s only a matter of time before the double mime burger – wheat-free bun, some lettuce and a little imagination – is rolled out.

Sunday June 22nd marks the return of Stink-Fest on Smith Street, a mini-celebration of all cheese pungent and dank. With that comes one of the better competitive eating events in recent memory, the Stinky Cheese Eating contest. The call for new competitors is out at this very moment, so get ready: Last year, Oliver “cheese baron” Butler – director of acclaimed theater company The Debate Society – dominated the contest by downing 6 oz. of Cantal in one minute flat.

Troy Landwehr, a champion cheese carver (who knew there was such a thing?), took four days to create this lovely Lady Liberty out of what started out as a 1,200 pound hunk of aged cheddar.

When one hears there are caves at Murray’s Cheese, images of damp, subterranean chasms loaded with mounds of exotic fromage spring readily to mind. As a recent tour revealed, the cheeses aren’t stored and aged in actual caverns, but rather climate-controlled walk-in refrigerators designed by France’s leading affineur, Hervé Mons.

Mary Izett, a self-admitted beer geek and former president of the Malted Barley Appreciation Society of New York City discussed how the chemical reactions in roasting malt and cacao are related to those that occur when roasting meat. Give yourself five food geek points if you knew she was talking about the Maillard reaction.