In the United States, most ethnic markets, as well as large supermarket chains carry fresh cheeses made in Latin American styles such as queso blanco, queso fresco and queso panela. When buying cheese, avoid commercial cheese that uses chemical additives, preservatives or hydrogenated oils.
Here at Oldways and especially at the Cheese Coalition, we are honest about the cheese we want to see more of. That’s why three years ago we started a small celebration for the appreciation of raw milk cheeses that has now turned global. We have over 700 events hosted by approximately 150 companies in 15 countries. From South Africa to New Zealand, and from Paris to New York, there are events big and small.
Last week, from March 7th-9th, was the biannual United States Championship Cheese Contest. This year’s contest was the most entered to date with a record setting 2,303 entries! Held at Lambeu Field in Green Bay, Wisconsin; the 2017 USCC featured several of our member cheesemakers’ delicious cheeses bringing home 21 total awards across their respective categories!
Some books, like some cheeses, get better with time. This is the case of Professor Heather Paxson’s “The Life of Cheese.”
Homesteaders-to-be will learn the arts of brewing beer, cultivating mushrooms, preserving herbs, preparing broths, and...drumroll please...making cheese at home — no cow, goat or sheep needed! Adam Shutes, owner of the Boston Cheese Cellar in Roslindale, Mass., will lead the cheese-making portion of the festival. The OCC connected with Adam to learn more about his love affair with cheese and cheese-making.
With high rates of obesity, it is estimated that 45 million people in the United States alone are dieting every year. Many of today’s popular diets cut out specific foods or food groups. Dairy is oftentimes one of the first foods eliminated when wanting to lose weight. Even though cheese and dairy are important sources of essential vitamins and minerals, dieters tend to demonize it because it can be high in fat and calories.