Why is Switzerland — of all places — importing so much cheese?
The Swiss are proud of their cheese, and most of the cheese they eat are local varieties such as Gruyère, Emmental and other hard cheeses made from milk. The Swiss also eat a lot of cheese: more than 50 pounds per person per year, compared with 40 pounds per...
People are putting parmesan cheese in espresso martinis
A classic with a twist (Picture: The Cocktail Co/Getty) No drink combines deliciousness and the ability to put a spring in your step like an espresso martini. The coffee-based cocktail has long been hailed as one of the UK’s most popular tipples, but there’s now a new way to...
Blauenstein Georgia Expands with Cheese Production and Branch Strengthening
Blauenstein Georgia, a joint venture between Georgian and Swiss partners, is embarking on an exciting venture: cheese production and the strengthening of preservation branches. Tatia Arabidze, the company’s director, recently shared their plans during an interview on the program “Women’s Narrative.” “We cooperate with Dmanisi Swiss cheese factory, and...
What was Peter’s “special cheese” in Succession? | British GQ
When pressed to make a best guess, Lucy settled on Lincolnshire Poacher, which is like a cheddar-comté cross, and, she tells me, actually just won an award at Melton Mowbray’s Artisan Cheese Awards, making it an en vogue choice. She says it has a sweet, citrusy scent, and a firm...
Chuck E Cheese comes to Westmall | Local Business
AN investment of $2 million was pumped into the opening of Chuck E Cheese at The Falls at Westmall, Westmoorings. Joanna Rostant, director of Yay! Entertainment, told the Express yesterday that the $2 million was just for outfitting, as most of the games and furniture came from the branch...
5-day training workshop on cheese making concluded
The Department of Dairy Technology of the University of Veterinary and Animal Sciences Lahore in collaboration with Livestock and Dairy Development department Punjab under the project ‘Capacity Building of Dairy Farmers & Industry Stakeholders on Milk Value Chain,’ organised five-day hands-on training on cheese making which was concluded...
Horror With a Side of Cheese: THE KILLING TREE
Hello, horror lovers! I am back to dish up a fondue pot full of cheesy goodness with a new edition of Horror With a Side of Cheese! If you are new to the column, I’m hunting for the cheesiest horror movies to grace the genre. Every month, on the...
Cold cuts, cheese cubes and cinematic inspiration – Winnipeg Free Press
Tavis Putnam was 17 when he lost his social virginity. “I think the first one I went to was my friend’s second cousin’s wedding social or something like that,” says Putnam, a 29-year-old filmmaker from Winnipeg. After 12 years, the details of that holy Manitoban rite of passage are...