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The Salt
How Mountain Grass Makes The Cheese Stand Alone
January 28, 2013 Aficionados of cheeses made from the milk of mountain-grazing cows swear they really do taste better than those from cattle pastured on plains. Now, scientists are teasing out some of these subtle differences – in hopes of proving the mountain cheese tradition is worth preserving.
The Salt
Cheese And Raw Veggies May Be Antidote To Kids' Mindless Eating
December 17, 2012 Children in third through sixth grade consume more calories when snacking on potato chips, and fewer when they snack instead on raw broccoli, peppers, carrots and cheese combinations, according to a recent study. This adds to evidence that foods high in fiber and protein help us feel fuller.
The Salt
Archaeologists Find Ancient Evidence Of Cheese-Making
December 13, 2012 Scientists have detected milk fat on 7,000-year-old pottery vessels from archaeological sites in Northern Europe. They think it's the earliest evidence of cheese-making, and they argue dairy products gave early farmers an evolutionary edge.
The Salt
A Hidden Hanukkah Tale Of A Woman, An Army And Some Killer Cheese
December 4, 2012 Many Jewish families celebrate with foods such as latkes and donuts that are fried in oil, to honor a holiday miracle. But some Jews also eat dishes like blintzes and kugels that are made with cheese. How did cheese make it onto the menu? The story starts with a beautiful widow.
The Salt
For The Love Of Cheese, Diners Unite In Italy
October 27, 2012 All Italians are being urged to eat a special cheese and rice dish tonight to promote the revitalization of Emilio-Romagna, Italy's famous food production region, after the deadly earthquakes back in May destroyed factories and warehouses.
The Salt
Sandwich Monday: The Grilled Cheese Doughnut
October 22, 2012 For this week's Sandwich Monday, we try a new take on a sandwich classic. In the spirit of the KFC Double Down, which replaces bread with fried chicken, we make a grilled cheese using a doughnut in the place of the bread. It's a good first step on the path to replacing all of our food with doughnuts.
The Salt
Cracking The Code: Making Vegan Cheese Taste Cheesier
April 30, 2012 The market for cheese made without animal protein is ripe, given the rise in veganism, milk allergies, and fat and calorie concerns. But scientists explain why it's so hard to make it taste and melt the way Western palates demand.
The Salt
Hundreds Battle For International Cheese Glory In Wisconsin
March 8, 2012 This year's World Championship Cheese Contest received a record 2,503 entries from 24 countries. Traditional heavyweights in the U.S. and France were well-represented, making it tough for first-time competitors from India, Estonia, Romania and Croatia to catch the judges' attention.
Monkey See
In Matchup Of Beer And Cheese, Everybody Wins — With A Good Coach
February 3, 2012 Nothing classes up a Super Bowl party as effortlessly as some high-quality cheese. And nothing goes better with cheese than beer, says brewmaster Garrett Oliver. He shares a list of beers and cheeses that taste great together.
The Salt
Billboards Slather On The Guilt With Anti-Cheese Campaign
February 2, 2012 A sensational new billboard in Albany, N.Y., wants to scare people away from cheese. Its creator, a physician turned health activist, says Americans should abandon cheese altogether to prevent obesity.
The Salt
Waste Whey? Some Say No Way.
January 13, 2012 Over the years, dairy producers and food scientists have found a multitude of uses for whey, the byproduct of cheese-making. Now, German scientists have found a way to turn it into plastic.
The Salt
What The Camembert Rind Does For The Cheese Inside
January 5, 2012 Scientists say Camembert rind is one of nature's more amazing living materials. Not only does the rind allow the cheese's deep flavor and aroma to mature, but it also defends the cheese against microorganisms that could spoil it.
The Salt
A Food Sculptor On Her Passion: 'The Cheese Found Me'
November 13, 2011 Sarah Kaufmann, in professional circles and beyond, is known as "the Cheese Lady." She's one of three professional cheese sculptors in the U.S., but she's also part of a growing group of artists bringing food art out of state fairs and into the mainstream.
The Salt
American Goat Cheese: From Hippie Chick To Hip And Chic
September 23, 2011 Although goats have been cultivated around the world for centuries, the practice of raising them and using their milk for cheese is a fairly recent phenomenon in the U.S. The public has been slow to accept the goat's unique flavor.
The Two-Way
Pizza Predictor: Asia's Appetite Is Back; A Sign Of Better Times?
July 15, 2011 A year ago, U.S. dairy farmers were worried about a souring in demand for their products overseas. Now, cheese exports are soaring.
