Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout. There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from... Read Full Story
Many a wave of cultural and economic change has swept through New York City’s Lower East Side in the last century. Changing with it, in step for the last 68 years, has been the Essex Street Market, situated along the stretch of Essex between Rivington and Delancey. The neighborhood’s latest wave of hipster gentrification has brought along with it a growing natural food consciousness, and given birth to yet another renaissance within the market. Leading the whey for the last two years has... Read Full Story
This is our group blog, which is unique because any Zimbio member can post an entry to it. Some members blog about recent news and trends related to the portal topic, others recount relevant personal stories. You can also comment on and rate existing blog entries, to voice your opinion and to help the community identify which members and entries on the portal are must-reads. Got an interesting idea or story to share with other members of this portal? Well, then put on your journalist's cap... Read Full Story
fontina cheese from epicurious [fahn-TEE-nah] Also called Fontina Val d'Aosta after the Italian valley from which it comes, this is one of Italy's great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavor, and the fact that it melts easily and smoothly, make fontina perfect for almost any use. Besides Italy, fontinas are made in other countries... Read Full Story
I’ll travel to Elgin today to get some French Alpine milking goats. I’m so loving milking and making cheese that I really want some more big milkers. Read Full Story
