In the basement of a converted bungalow in Halifax’s North End, Lyndell Findlay is making blue cheese for people who hate blue cheese. So far, says Findlay, owner of Blue Harbour Cheese, her strategy appears to be working. While she sold her first block just a few months ago, the cheese is already selling out in stores across Halifax and garnering fans including Halifax chef Craig Flinn and – remarkably, he says – his 18-year-old apprentices. …
Penn Cheese entered the 2014 World Championship Cheese Contest in March 2014. The judging took place from March 18th – 19th in Madison, WI. The competition is broken into different categories for the different types of cheese and butter. The two categories Penn Cheese entered were (12) Rindless Swiss Cheese and (21) Baby Swiss Style. …
An effort by elementary students to have yogurt declared the official New York state snack, has taken a legislative step forward. …
The egg-case is in disarray. Lack of federal labeling standards and misuse of category terminology such as “cage-free,” “organic,” and “free range” has led to mass consumer egg carton confusion. According to a recent Kelton Research survey, though 78 percent of Americans think the way hens are raised is important, over 170 million Americans don’t know what the term “cage-free” actually means. Adding to this confusion, more than one-quarter of Americans think “cage-free” and “free range” mean the same thing.* …
Leading scientists from around the world gathered in San Diego this week to discuss the latest science related to the health benefits of yogurt. The event, hosted by The Yogurt in Nutrition Initiative for a Balanced Diet (YINI), with the American Society for Nutrition (ASN), Danone Institute International, and International Osteoporosis Foundation (IOF), and in conjunction with the ASN's Scientific Sessions at Experimental Biology 2014, was the second annual gathering of a multi-year effort. …
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