There’s a cheese trail in New York’s Finger Lakes, and it's glorious:
, where you can take a tour of the barn and cheese-aging room on the 450-acre, family-run farm. See the dairy cows—some as young as a few days old—happily lazing or munching in the green fields, and return to the farm store to taste samples and pick up some of the 17 varieties, like smooth, mild cheddar, and Buffalo-style flavored cheese curds.
Though the ice cream isn’t local it’s delicious, and the charming little restaurant also serves salads and sandwiches for lunch, or breakfast, like the sausage gravy and biscuits, all day.. The certified organic farm offers a selection of cheddars , plus chicken, beef, and pork, tons of veggies, pure maple syrup, and bouquets of fresh blooms. A little over 10 miles away, find.
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Maman's Cheese Soufflé From Jacques Pépin Recipe on Food52If the intimidation of making a soufflé has kept you away, it's time to change that: This recipe is the easiest soufflé you'll meet. This unusual recipe from Jacques Pepin's maman (which just means 'mom' in French) is one you might have heard of—it's made the rounds for decades, and its genius is all thanks to a simple miscommunication. Unlike traditional French soufflés that call for separating the eggs, adding the yolks to the white sauce, beating the egg whites till stiff, and gently folding them in, this recipe has you beat the eggs straight into the sauce. When Jacques' mother was newly married at seventeen, no one told her the eggs needed to be separated—and it worked! The results are slightly less airy, but some might argue they're even more delicious. The brilliance of this move, in addition to ease, is that it means you can make the whole thing well ahead of time. Let the mixture hang out at room temperature for a couple hours, or in the fridge for a day. When you're ready to bake, heat your oven and go. As mentioned in The Washington Post, this recipe is also built to adapt. Use Gruyère, cheddar, or other cheeses. Switch up chives for another herb. Or make the soufflés in individual ramekins and customize the toppings. As Pépin's daughter Claudine writes, “We usually serve it as a first course, but we love it for brunch and meatless dinners as well.” Jacques Pepin's maman's cheese soufflé is simple and comforting enough for a weeknight meal, yet impressive enough for a dinner party or holiday feast. Recipe slightly adapted from The Apprentice: My Life in the Kitchen (Houghton Mifflin Harcourt, May 2003).
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A cheese shop's stench was so bad, a neighbor posted signs. Take them down, a court ruled'I have several shops and never saw something like this before,' the shop owner told Euronews. 'Cheese smells, yes. But it doesn't stink.'
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