4 hrs ago | Reuters
Exclusive: Parmalat should cut LAG price by $151 million, report to court says
A court-appointed commissioner has recommended Italian dairy group Parmalat cut the price it paid to its parent company Lactalis to acquire its North American cheesemaking division by $151 million, a move that will please minority shareholders.
9 hrs ago | Examiner.com
Good Food Ireland: Putting Irish food on the culinary map
A few weeks ago, your Gourmet Food Examiner took a trip to Ireland to examine the food scene, and the results were nothing short of inspirational.
10 hrs ago | Marin Independent Journal
Bread & Butter: Less French, more local for Marin French Cheese
There also have been a number of upgrades facilitated by the 2011 purchase by Rians, a family-owned company that also owns Laura Chenel's Chevre in Sonoma County.
14 hrs ago | The Wichita Eagle
Bonnie Aeschliman: Farm-fresh food a highlight on trip to Tuscany
All the important components were in place - lodging would be in an 18th-century restored farmhouse in Cortona, Tuscany.
20 hrs ago | The New York Times
Motherlode Blog: The Home-Cooked Challenge: Taking Time Now to Save Time Later
It may not take time for other families, but it takes time for me - for us. Some of that is what I should probably think of as a start-up cost: my hope is that, having gone cold turkey on processed foods and particularly snack foods for a week, we will keep going with, at the very least, a whole lot less of the packaged stuff in the pantry and in ... (more)
6 ways to have a picnic in Calgary
CBC Calgary's food and nutrition columnist Julie Van Rosendaal gives some suggestions for good picnic foods.
Top 10 weirdest food museums around the world.
From spam to er, burnt food, we take a tour of the the world's weirdest and most wonderful food museums.
Five West Coast Cheeses You Must Try
Unless you're living under a rock where no cheese exists, you're probably aware that the West Coast is home to many of the artisan cheese world's most inspired varieties of fermented dairy.
Making cheese at home can be a time consuming and labor intensive enterprise, but if you are a lover of this ancient, diverse, and most extraordinary form of dairy, it is well worth the time and labor investment.
Cornell, Wegmans plan partnership to boost N.Y. cheese
The long-term partnership between Wegmans and the dairy specialists at Cornell's College of Agriculture and Life Sciences is expected to be outlined at 1 p.m. June 26 at Wegmans Pittsford store located south of Rochester.
Alpine escape that's got it all
My shirt is drenched with sweat and mud, and I have an attractive graze running down my left shin.
Cheese maker Gerrard Mitchell, who has become well-known for his beer-flavoured cheese, hams and beef products.
If you're a cheese lover struggling to resist cheese because you've heard it's not good for you, then brace yourself for some really good news.
Late Night: 'It Is Not A Story. It Is A Life.'
If we're ever together and you just want to piss me off, turn me into Humorless History Girl Who Takes Things Too Seriously, make a surrender-monkey joke about the French.
Annie's: Expensive But Primed For Growth
Annie's, Inc. , a small-cap natural foods company, has performed exceptionally well since its initial public offering last year.
Cheese-maker facing $126,000 OSHA fine
GILMAN, Wis The U.S. Occupational Health and Safety Administration is proposing a $126,000 fine for a Central Wisconsin cheese-maker.
The Burger Lab's Toppings Week 2013: Poutine Burger
It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here , and he'll do his best to answer your queries in a future post.
Ontario cheese factory to start rebuild 6 months after fire
The eastern Ontario cheese factory destroyed by fire earlier this year hopes to break ground on rebuilding a new, larger operation next month to help the small town that relies on its business.
The milk war between the two supermarket giants has seen retail milk prices driven as low as a dollar a litre, with producers suffering a subsequent plunge in profits.
Culinary students get a glimpse of Hilmar Cheese's sustainable approach
You wouldn't necessarily think a massive company that produces 2.4 million pounds of cheese a day would be part of a speciality farm-to-table program from the Bay Area's prestigious International Culinary Center.