Approximately 3,000 homes in the Wisconsin area will soon be getting their energy and power from a most unlikely source: cheese.
Read More:$28 Million Alternative Energy Facility to Run on Cheese
$28 Million Alternative Energy Facility to Run on CheeseFebruary 23rd, 2013 - Jill EttingerOrganic Cottage Cheese: An Underutilized Recipe IngredientOctober 30th, 2010 - Barbara Feiner
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Morningland Dairy Recalls Raw-Milk Cheese Sold in 48 StatesSeptember 2nd, 2010 - Barbara Feiner
Mountain View, MO-based Morningland Dairy is recalling 68,957 pounds of raw-milk cheese (made with cows’ milk and goats’ milk) because it may be contaminated with Listeria monocytogenes (Lm) and/or Staphylococcus aureus. The company’s products are sold in the lower 48 states via retail stores, mail order, crop-sharing associations and direct delivery. Cheeses are sold in vacuum-sealed plastic packages based on product weight. The following cheese varieties are affected: Read More:Morningland Dairy Recalls Raw-Milk Cheese Sold in 48 StatesSweet Potato, Pineapple and Cheddar SaladJune 5th, 2010 - Barbara Feiner
June is National Dairy Month, a time to remind ourselves that the official Dietary Guidelines for Americans recommend:
A serving is defined as:
Our weekend recipe combines the classic flavors of sweet potato, chicken and pineapple, accented with reduced-fat Cheddar and Parmesan cheeses. “This is a very easy month for me to celebrate,” says registered dietitian Regan Jones, who works with 91-year-old Cabot Creamery Cooperative in Montpelier, VT. “Cheese, yogurt and milk are three of my favorite foods and are great additions to almost any recipe. Even better, all three come in lighter varieties. “Dairy products provide nine essential nutrients like calcium, vitamin D, protein, riboflavin, vitamin B12 and potassium,” Jones adds. All of the ingredients in today’s recipe should be available at a well-stocked natural and organic food store. Enjoy! Sweet Potato, Pineapple and Cheddar SaladMakes 6 servings 6 small red or yellow onions
Recipe and photo courtesy of Cabot Creamery Cooperative Read More:Sweet Potato, Pineapple and Cheddar SaladOrganic Feta CheeseMarch 5th, 2010 - Barbara Feiner
Feta is one of the most popular pickled cheeses in the world, according to R.K. Robinson and A.Y. Tamine, authors of Feta and Related Cheeses. A Greek brined cheese, it’s usually made from sheep’s milk, but goat’s milk is sometimes added in European varieties. Many U.S. brands are made from cow’s milk. Usually associated with Mediterranean cuisine, crumbly feta may be mild or sharp, but it’s always pleasingly salty. Several organic brands are available, including Organic Valley (made from cow’s milk). Topping a salad with organic feta is one of the best ways to introduce this cheese to your family. Also check out these culinary ideas:
Get off to a good start with these recipes from our organic blog:
A New Organic Breakfast FavoriteJanuary 12th, 2010 - Barbara Feiner
I picked up a new breakfast idea from the current issue of Health magazine:
The result is a cheesecake-like dish that takes only 5 minutes of prep time. To keep things organic, I buy:
I’ve substituted fresh fruit (apples, pears, orange segments), but I really do enjoy the texture of the frozen berries, which drizzle juice over the ricotta cheese. It’s a healthful, filling breakfast “sundae” that’s rich in nutrients and flavor. Read More:A New Organic Breakfast FavoriteItaly Says, Let the Poor Eat Cheese…December 19th, 2008 - Gerald "Gerry" Pugliese
That’s why some nations have food stamps and soup kitchens, but Italy has taken a different approach to helping the poor. Feed the needy 100,000 pounds of Parmigiano Reggiano. According to the Associated Press, Italy has a growing number of underclass citizens in major cities, like Rome. And, at the same time, Parmesan cheese makers are suffering from falling prices. So, since Parmesan is a national treasure and 85% of Parmigiano Reggiano and Grana Padano cheese is produced and consumed in Italy. The Italian government will bail out the industry by promising to buy 3% of the annual production at market prices. Then the cheese will be distributed to the poor under a European Union food program. As an Italian, who doesn’t eat cheese, I find this uniquely efficient, but entirely gross. Read More:Italy Says, Let the Poor Eat Cheese…Meet the Cheese NunJuly 17th, 2006 - Barbara Feiner
The film profiles Sister Noella Marcellino, a Benedictine nun who years ago began to study the microbes that ripened the cheese made at her Connecticut abbey. She then traveled to remote villages in France to learn about artisan cheese-making, becoming a champion of the biodiversity of the organisms that flavor cheese. The DVD is divided into chapters on how to make cheese, how cheeses ripen, keeping the craft of artisan cheese-making alive and research in French laboratories, among other topics. Along the way, Sister Noella is both humorous and studious, which guarantees an interesting 60-minute “homage to fromage.” While I’m on the subject, check out Organic Authority Publisher Laura Klein’s recipe for Homemade Organic Ricotta Cheese Served with Black Truffle Oil. You’ll also enjoy our recipes for:
Organic Food Find: Coonridge Organic Goat CheeseJune 14th, 2006 - Barbara Feiner
It’s sometimes difficult to find organic goat cheese at your local natural and organic food store. When researching last Wednesday’s blog entry on the nutritional aspects of goat cheese, I came across a great organic food find: Coonridge Organic Goat Cheese in Pie Town, New Mexico. The dairy has been making organic goat cheese since 1981, and you can order a phenomenal selection of flavored goat cheeses through its online store: Curry, Herbs and Garlic, Roasted Garlic, Basil Pesto, Black Peppercorns and Herbs, Flame-Roasted Green Chile, Habeñero, Herbs de Provence, Dried Tomatoes with Basil and Garlic, Scarborough Fair (parsley, sage, rosemary and thyme—plus garlic), Italian Herbs, Southwestern Blend, Chipotle, Dillweed Onion and Extra-Hot Flame-Roasted Green Chile. Cheese may be ordered in several quantities, from a single jar to a full case (12 jars). The Coonridge website also offers a bunch of mouth-watering organic goat cheese recipes—from Baked Apricots with Goat Cheese & Pistachios and Baked Goat Cheese with Arugula Salad to the ever-so-simple Coonridge Baked Potatoes and Coonridge Corn Casserole. Nancy Nathanya Coonridge, the dairy’s proprietress, believes goat cheese does not have to be strong and “goaty,” and she prides herself on making a mild cheese that pleases the American palate. Tune in tomorrow for my exclusive interview with her about why it’s important to go organic. Read More:Organic Food Find: Coonridge Organic Goat CheeseOrganic Goat CheeseJune 7th, 2006 - Barbara Feiner
“The most popular types of goat cheese in the United States are moderate in fat content,” says Karen Collins, MS, a registered dietitian in private practice and nutrition advisor to the American Institute for Cancer Research. “Soft goat cheese—with a texture like cream cheese, but a more pronounced, pleasantly tart flavor—is lower in fat than most cheese, with 6 grams of fat and 80 calories per ounce. It is comparable in fat content to reduced-fat (light) cream cheese. You may find some low-fat versions of goat cheese that go further, with only 45 calories and 3 grams of fat per ounce.” A little goat cheese goes a long way, Collins notes, because its flavor is stronger than many cheeses. “Because of its unique flavor, only a small amount is needed to add sparkle to a salad, roasted vegetables or pasta-and-vegetable entrée,” she says. “Semi-soft goat cheese is a bit more concentrated, with a fat content more like other cheese: about 100 calories and 8 or 9 grams of fat per ounce. If you go for the ‘triple cream’ goat cheese, realize it has a whopping 150 calories and 15 grams of fat per ounce.” Read More:Organic Goat Cheese |
Amidst wars and slumping economies, we forget, there are plenty of hungry people in the world.
If you love shopping for cheese at your local natural and organic food store, you’ll have a blast watching 
You’re shopping at your local organic food store and decide to pick up some goat cheese (often labeled “chevre,” its French name) for a Mediterranean salad. So, how does it compare nutritionally to other cheeses? 
