Red Salad With Blue Cheese and Walnuts

Red Salad With Blue Cheese and Walnuts
Houston chef Hugo Ortega shares his recipe for a simple, salty-sweet, bright and bitter ensalada roja made with red endive, radicchio, blue cheese, candied walnuts and an orange-lime vinaigrette
Feb. 9, 2017

Apple and Pear Fall Slaw With Hazelnuts and Blue Cheese

Apple and Pear Fall Slaw With Hazelnuts and Blue Cheese
This cool-weather salad from Maine chef Erin French is a study in contrasts. Apples and pears get a balancing bitter edge from radicchio. Creamy blue cheese and mellow hazelnuts lend texture
Oct. 5, 2017

Getting the Blues

Getting the Blues
If you want to understand the wide world of blue cheese, start by getting to know these four classic, flavor-forward styles
Oct. 5, 2012

French Roquefort: serve it alongside some lightly dressed greens

English Stilton: beef and Stilton pies

Italian Gorgonzola

Spanish Cabrales: add it to fried eggs and onions, tuna and piquillo pepper toasts, and cheese croquettes with membrillo sauce

The Art of the Cheese Plate
Pascal Vittu, head fromager of Daniel restaurant in New York, offers a tour of the best offerings for after dinner
Nov. 11, 2015


Blue Cheese Potato Salad
It’s rare to find a potato salad that draws more attention than some of the meats at a barbecue, but the creamy blue cheese bite of this classic summer side is no wallflower.
Serves 4-6.
July 2, 2011

Raw Milk Cheese & Listeria

Two Dead From Raw Milk Cheese Contaminated With Listeria
Mar 9 2017
by Maggie Fox

Unpasteurized milk is an important vehicle for transmission of pathogens, which include Brucella species, Mycobacterium bovis, Salmonella species, Listeria monocytogenes, Campylobacter species, Yersinia species, Coxiella burnetii, and Shiga toxin-producing Escherichia coli.
[ProMED Digest, Vol 57, Issue 26]

Ancient Evidence Of Cheese-Making

Archaeologists Find Ancient Evidence Of Cheese-Making
December 13, 2012

As any cheese maker will tell you, it’s not that hard to make cheese. You just take some fresh milk, warm it up a bit, and add something acidic to curdle it.
Then, once it has cooled, you drain off the whey — the liquid part — and you’re left with cheese.

But when did we figure out how to do this? According to a new paper in the journal Nature, at least 7,000 years ago. Since then, the process hasn’t changed much.