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Swiss Cheese Maker Plays Music to His Cheese to Make It Taste Better

A cheese maker from the Emmental region of Switzerland has been experimenting with various musical genres to see if they can make his cheese taste better.

Since September, cheese maker Beat Wampfler has been blasting musical masterpieces by legends such as Led Zeppelin and A Tribe Called Quest to his wheels of Emmental cheese, hoping to prove that music can influence the development, characteristics and, most importantly, the flavor of the cheese. He is convinced that humidity, temperature and nutrients are not the only things that can have an impact on the taste of cheese, and that sounds, ultrasounds and music can make an impact on flavor as well.

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Armenian Company Pays Debts and Salaries in French Cheese

A bankrupt Armenian dairy company that hasn’t paid employees and milk suppliers in months has announced that it will be settling debts in Roquefort blue mold cheese.

The Ashtarak Kat Company started producing large quantities of Roquefort blue mold cheese at its factory in Chambarak earlier this year. In 2015, it produced a trial lot under the brand “Molder Blue”, and market data showed that there was great demand for quality blue mold cheese, both from withing Armenia, but also abroad. Production was ramped up to full throttle in spring of this year, but Ashtarak struggled to find buyers for the cheese, and within just a few months it became unable to pay employees and local milk suppliers. Company debts reached 70 million Armenian dram, and it filed for bankruptcy.

With no cash to settle debts and its refrigerators stocked full of Roquefort cheese, Ashtarak decided that the best way to appease its angry workforce and local cattle farmers was to use the cheese as currency. The price per kilogram has been set at 2,000 dram, and all that remains is to split the cheese until the debts are settled. With around 60 tonnes of Roquefort in stock, the company has more than enough to pay off everyone and even cut some if its losses, but not everyone is happy with the solution.

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Dutch Farm Becomes World’s First to Sell Cheese Made from Pig Milk

Pig’s meat is undoubtedly delicious, but I’m not so sure you could say the same about its milk. Nevertheless, a family-run farm in the Netherlands has produced the world’s first cheese made from pig milk. They’re selling it at a whopping £1,500 ($2,300) per kilogram – more expensive than the former world’s costliest cheese, made from Balkan donkey milk!

Erik Stenink, free-range pig farmer and owner of ‘Piggy’s Palace’ is the brains behind pig milk cheese. He decided to do it because mainly because he was curious to see if it would work, given that pig’s milk is richer in protein than cow’s milk. But milking pigs is quite a labor intensive process, so he only managed to produce half a kilo of the “chalky” cheese. A bit of it was sold to an anonymous buyer last week, and the proceeds were donated to a children’s cancer charity.

“It’s a product which has never been made before and a lot of people are very interested in it,” Erik said. “We’ve only just recently tried to milk the sows. We’re very happy with it all and although for us it’s a one-time thing, if someone wants to give us £1,500 we’ll make a kilo, but it’s too intensive to make without an order.”

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World’s Most Expensive Cheese Costs $1,000 a Pound, Is Made from Donkey Milk

Believe it or not, the world’s most expensive cheese doesn’t come from cows or goats, but from donkeys. Made on a farm in Serbia, ‘Pule Cheese’ is made from Balkan donkey milk and costs a hefty $1,000 per pound! It is a crumbly white cheese, apparently popular for its intense flavor and natural saltiness.

The world’s supply of pule comes from a single herd of Balkan donkeys that live on a farm in the Zasavica Special Nature Preserve, Serbia. Part of the reason this cheese is so expensive is that donkeys don’t yield too much milk, and they all have to be milked by hand, three times a day. Apparently, 15 donkeys yield about a gallon of milk, and it takes 3.5 gallons to make a pound of pule cheese. The donkeys of the Zasavica Special Nature Preserve only produce enough milk to make around 200 pounds of pule cheese a year, which makes it very hard to come by.

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Jet Black Char Coal Cheddar Cheese Is Made with Real Charcoal

Manor Farm Shop in Leasingham, England, is currently selling one of the weirdest cheeses in the world – Char Coal Cheese. And true to its name, it’s actually made with real charcoal. These jet-black blocks might not look (or sound) very appetizing, but they seem to be a huge hit with cheese lovers. In fact, the shop’s staff say that people have been coming back for more ever since they introduced the bizarre delicacy

“It’s a mature cheddar but it’s completely black inside where it’s mixed with the charcoal but it tastes really creamy,” said Dan Mansfield, assistant manager at Manor Farm. “The company we get some of our cheese supplies from said they had got this new cheese in stock and it was made from charcoal so we thought we’d give it a try. I’d never heard of it before and it doesn’t look very appetizing, but it is very nice. We’ve had a sample block cut up in the shop for customers to try and so far everyone who has tried it has bought a whole block.”

The idea of combining charcoal and cheese is so unusual that I wonder how anyone thought of it in the first place. Amy Birkin from Michael Lee Fine Cheeses (the creators of charcoal cheese), said: “We toyed with the idea of making a black cheese and how we could make this look appealing.” And when they came to know of the various mining communities around them that needed support, they found their ‘black ingredient’.

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Hard Currency – Italy’s Unique Cheese Banks

Cash-for-cheese sounds more like a joke that a serious financial agreement, but in some regions of Italy it’s a reality. The famous Parmesan is so precious that some banks are willing to keep the cheese as collateral against loans to local producers.

The Credito Emiliano bank has hundreds of branches and thousands of employees around central and northern Italy. Its central offices look like those of any other banking institution, with cameras watching every angle, security doors to lock down the place and even a big vault in the back. Only you’re not going to find too many diamonds or hard cash stored in there. Instead, there are hundreds of thousands of Parmigiano-Reggiano cheese wheels, neatly placed on giant shelves. The bank takes the Parmesan from local producers in exchange for a cheap loan, and charges a 3% interest as well as a fee for looking after the cheese and making sure it matures properly in the air-conditioned, humidified vault. It might seem strange, but Credito Emiliano treats Parmigiano-Reggiano like other banks do gold. And for good reason, as the mountains of cheese locked away in its secured vault are worth around $200 million.

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Artist Creates Un-BRIE-leavable Cheese Portraits

To celebrate British Cheese Week, artist Faye Halliday has created a series of creamy celebrity portraits made with cheese spread.

The young artist created her series of cheese portraits using only cheese spread on a black canvas. Halliday was commissioned by English brand Primula to test the versatility of their cheese spreads in a really ingenious way. “We’ve always known how versatile Primula Cheese spreads are, which is why our products are much loved by consumers across the country. This gave us some food for thought, so we decided to really put its versatility to the test and have a bit of fun with our Primula celeb portraits,” The unique exhibition that took place at  the N1 Shopping Centre in Islington, London included portraits of London mayor Boris Johnson, US President Barack Obama, Justin Bieber and cheesy English duo Jedward.

British Cheese Week started last Saturday and ends on Sunday, October 2nd.

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Cheese Shoes for Stinky Feet Fashionistas

Lisa Dillon, a fashion student at the Bath Spa University has designed a delicious-looking pair of Jimmy Cheese shoes, made of cheese and bread.

The stinky footwear is part of an entire collection of cheese shoes and accessories commissioned by Pilgrims CHoice Cheddar and will be displayed during the 2011 Royal Bath & West Show, from 1 to 4 June at the Bath & West Showground at Shepton Mallet in Somerset. The event plans to promote the region’s delicious cheese.

For this particular pair of cheese shoes, Lisa Dillon used West Country cheddar and bread. A block of cheddar was sculpted to make the heels, and a stale cheese sandwich was used as part of the platform sole. The front of the shoe was also moulded from cheddar and more cheese was melted to create the embellished design.

While I’m sure not many models would wear Jimmy Cheese, for fear of stinky feet, they look like a nice breakfast treat to me.

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Tanys Pullin Creates World’s Largest Cheese Sculpture

Tanys Pullin, a British chef, well versed in the art of cheese cakes, has broken the record for the world’s largest cheese sculpture.

46-year-old Tanys, who claims to be the Nigella Lawson of the cheese world, had to work her magic on a 600 kg piece of cheddar cheese, in a fridge. Although she enjoys working with cheese, and has been doing it for many years, she didn’t consider herself the best cheese sculptor, and was really nervous throughout the whole process. But after eight days of carving, she created a beautiful cheese crown, to mark the anniversary of the Queen’s Coronation.

Her ‘cheesy’ masterpiece weighs a little under 500 kg, which is way more than the previous record (290 kg). Tanys Pullin is now waiting for an official confirmation, from the Guinness Book of Records.

One might thing working with cheese isn’t very difficult, but cheddar is a very tricky art medium, and Tanys had to keep her cheese sculpture at the right temperature, constantly spray it with olive oil and wrap it up, after each session, to prevent cracking.

Photos by APEX via Daily Mail

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Cheesy Steve Jobs

Calm down Apple fanboys, I’m not calling your venerable hero cheesy. It’s just that what else are you going to call the head of Steve Jobs, made of Mozzarella cheese?

An able cook, who also happens to be an avid Apple fanboy, decided to show his appreciation for the “greatest consumer electronics company of all times”, by making the head of its leader, Steve Jobs, out of Mozzarella.

I have to say the cook made great use of only cheese and pepper, to create a very detailed image of Steve Jobs. He’s going to serve Steve Jobs’ Mozzarella head at an iPad Launch Party. If you want to do the same, head over to The Cook’s Den, for detailed instructions on how to make your own.

Steve-Jobs-head

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New York Chef Makes Cheese from Human Breast Milk

Daniel Angerer, a young chef from New York, gave in to his curiosity and made some Mommy’s Milk Cheese, out of his wife’s breast milk.

Angerer says that, as a chef, he’s always curious about what different things taste like. The idea of making cheese out of human breast milk came to him while his wife was feeding their 4-weeks-old daughter. They pondered a while on whether it was ethical to use breast milk as the main ingredient, but since their daughter has more than enough frozen mommy’s milk, they decided it was ok.

It was reported that Daniel Angerer even treated customers of New York’s Klee Brasserie to his exotic cheese, and the New York Post quoted him as saying ” it tastes like cow’s-milk cheese, kind of sweet”. After the Health Department warned him about offering mother’s milk dairy in the restaurant, Angerer denied even considering offering his wife’s breast milk to anyone else.

Whether he commercialized it or not, I think making cheese out of human breast milk is strange enough. If you’d like to try out check out Daniel’s Angerer’s blog, for the full recipe.

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The Cheesy Art of Prudence Staite

Using LowLow mature cheese, British food artist Prudence Staite has created a series of cheesy celebrity portraits and sculptures.

Ms. Staite has been working with food for some time now. She is actually behind the pizza celebrity pizza portraits we featured her a while back. This time, the medium of her artistic talent was LowLow cheese. After working with chocolate, jelly beans and chocolate, the food-artist found low fat cheese is ideal for sculpting.

The cheese art of Prudence Staite hint at how cheesy some aspects of celebrity culture really are. “Dita von Cheese”, “Chedda Cole” and “Low-bama” have been chosen as most representative for these modern times.

The cheesy art of Prudence Staite are on display at Kings Road Gallery in Chelsea, London.

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