Is the concept of the “Cheese Bar” the next big thing on the American culinary scene? Or a unique “only in NYC” phenomenon…? When you figure that in any restaurant these days cheese is almost ubiquitous on menus from the grated Parmesan in an Italian salad dressing to the cheesecake or ricotta-filled sweet on the dessert menu, why NOT a restaurant where cheese is the star? And who better to do it, featuring their own “geeky irreverence” than the Murray’s Cheese group? Frankly, if they can make a good Welsh Rarebit, they will be able to mint money, or “cheddar” as some of the kids like to call it these days…
Category Archives: News
Cheese in Brief
Here’s a nice overview of the cheese making process from the head Cheesemaker of Lyburn Farm in the UK.
Greek Yogurt Galore
The New York Times reports on the astounding growth of the production of Greek-style yogurt in the US, which has dominated New York State dairy in the last few years, and now is set to take over Idaho as a new Chobani plant opens in Twin Falls. This new plant is expected to serve the entire West Coast to help satisfy our sudden appetite for this thick dairy treat, including in forms never before seen, like tube yogurt, and packaging that includes separated mix-ins.
Meanwhile one of Maine’s dairy processing plants (the Bangor Garelick/Hood plant) is shutting down and Maine dairy farmers continue to struggle to receive a sustainable price under the current federal pricing structure…