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Gordon Edgar: Cheese-a-Topia Favorites

I realized that I have a lot of favorites from the ACS this year so I better start posting them now.

First off, let’s do the non-cheeses. Remember, I’m only going to be posting about dairy products that I haven’t written about before. (You can find previous year’s favorites by following these links: 2009, 2008, and 2007).

Three Happy Cows Organic Acai Blueberry Drinkable Yogurt

I know nothing about this company. Do they only have three cows? That seems unlikely. Are only three of their cows happy? How many total cows do they have? Wouldn’t the percentage of their cows that are happy be a more meaningful statistic?

A little digging shows that they are owned by an Indian (South Asian) food company in Texas called Kaurina’s. Well, I’m a Californian, I don’t really know anything about them either. I can’t give you any inside scoop so, I’ll just say that I judged this category (Flavor Added Yorgurt/All Milks) and I loved this yogurt drink. I had seconds even though I was tasting all 39 flavored yogurts. It’s organic and the bottle is really nice looking too.

This article originally appeared on gordonzola.net

Gordon Edgar is the author of Cheesemonger: A Life on the Wedge.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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