Dairy

Dairy

Casu Marzu, Or “Rotten Cheese,” is the Illegal Italian Delicacy Infested With Live Maggots

Visceral disgust can be no better described than by the existence of maggots. Really though — soft-bodied legless larva writhing around in decaying matter? Gag. One way to make it all even grosser is to imagine eating these vermin. Lo and behold, people go as far as breaking the law to do just that. Meet …

Casu Marzu, Or “Rotten Cheese,” is the Illegal Italian Delicacy Infested With Live Maggots Read More »

Stinking Bishop

The story of Britain’s smelliest cheese involves monks, drunks, and endangered cows. Stinking Bishop is an award-winning artisanal cheese. Among these accolades is “smelliest cheese in Britain.” Though it has a subtle, nutty flavor, the Gloucestershire specialty is most famous for its strong aroma, which has been described as putrid and evocative of a rugby …

Stinking Bishop Read More »

Bog Butter

Unearthed after centuries in peat bogs, these blocks of aged dairy have an incredibly funky flavor. In rural Ireland, it’s not unusual for residents to come across a block of bog butter while digging up peat to heat their homes. Incredibly, this butter has often laid buried—in wooden containers, earthenware pots, or animal skins—for hundreds …

Bog Butter Read More »

Cheese Ice Cream

Cheddar cheese flavors a classic frozen treat in the Philippines. Few things warrant a bare-footed trot over hot pavement like the promise of frozen treats. Around the world, kids demonstrate a Pavlovian response to the sound of an ice cream truck or the bark of a vendor calling out flavors. But not all children grow …

Cheese Ice Cream Read More »

A Cheese Caramel

Norwegians buy a special slicer just to eat their brunost. This “brown cheese” has a texture more like fudge than cheddar and a salty-sweet, almost tangy flavour. Brunost is essentially leftover whey from the cheesemaking process that’s been simmered into a sweet, caramelized paste, and left to harden. Diners slice into the finished product and serve it …

A Cheese Caramel Read More »

Milk or Tea first?

The tortured question was put to rest in 2003 by Britain’s Royal Society of Chemistry. MIF (milk in first) creates a cup of tea that’s smoother and richer; MIL, a cup that’s more tannic. The chemical explanation involves the degradation of milk proteins. “If milk is poured into hot tea, individual drops separate from the …

Milk or Tea first? Read More »

Cheese – Interesting Stuff

I love cheese. There are now over 700 varieties of British cheese, almost twice as many as the French. However the French still eat twice as much cheese per head. The British cheese market is worth £1.8 billion of which 55% can be attributed to just cheddar. That’s nothing compared to the global cheese market, where …

Cheese – Interesting Stuff Read More »