Latest news with #cheese
South China Morning Post
16 hours ago
- South China Morning Post
How to find the best French cheese for you: an expert's guide to cheese shopping in France
While flying to Europe, I like to ask flight attendants about their favourite haunts in the destination city. Whether it is their hometown or a place they fly to regularly, they know where to eat and shop. However, when one such conversation turned to Paris cheese stores, an airline employee told me that she often leaves empty-handed. 'I'm always so intimidated,' she said. I used to be daunted, too, but after a decade of spending at least three months of the year in France, I approach each cheese counter as a new adventure. During my travels throughout the country, I have made a hobby of sampling regional cheeses at their point of origin and, in some cases, visiting the village from which a particular variety gets its name. One of the more memorable stops, in the Auvergne region of south-central France, was Saint-Nectaire. My mission: to buy this nutty-flavoured, semi-soft cheese directly from a producer. By following road signs for the Route des Fromages, or cheese route, I found one whose family had been in the business for eight generations. Like others in the area, they sold the cheese only by the wheel, which weighed several pounds each. Before committing to the €17 (US$20) purchase, I asked for a taste. The vendor obliged, using a tool called a sonde, which drilled into the centre of the cheese to extract a slender, creamy, smooth ivory sample.
CTV News
2 days ago
- Health
- CTV News
‘Do not consume': Recall expanded for this cheese brand over possible listeria contamination
The Canadian Food Inspection Agency has expanded its recall for Mount Becher Buffalo Medium Cheese on July 21, 2025. (Canadian Food Inspection Agency) Canadian consumers are being warned to not eat a cheese product that may be contaminated with the bacteria Listeria monocytogenes. The Canadian Food Inspection Agency (CFIA) has expanded its recall for Mount Becher Buffalo Medium Cheese to include various sizes sold in British Columbia with the batch number 854 179. The CFIA previously posted the advisory on June 24 about a 150-gram product that was distributed in Ontario with a best before date of Oct. 2, 2025, and the batch number 854 263. 'Do not consume, use, sell, serve, or distribute recalled products,' the CFIA stated in its latest notice about the product posted online Monday. 'Recalled products should be thrown out or returned to the location where they were purchased.' How serious is the recall? Although listeria infection is rare, it's serious, according to the U.S. Centers for Disease Control and Prevention. The CFIA has designated the updated recall of Mount Becher Buffalo Medium Cheese at Class 1, the highest risk level that could lead to 'serious health problems or death.' 'The CFIA is verifying that industry is removing recalled products from the marketplace,' according to the notice. The CFIA said its test results triggered the recall. It is also conducting a food safety investigation, which it said may lead to more recalls. No illnesses linked to eating this product were reported as of Monday, it added. Advice for consumers The CFIA recommends consumers who become ill from eating the cheese to see their health-care provider. Symptoms include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness, it added. 'Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick,' according to the notice. Those most at risk are pregnant women, the elderly and people with weakened immune systems, the notice stated. 'Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth,' the CFIA wrote. 'In severe cases of illness, people may die.'
Yahoo
2 days ago
- Business
- Yahoo
ReposiTrak Adds 30 Cheese Suppliers to the Queue, Including Domestic Producers and Importers
Driven by retailer demand for greater food safety and transparency, suppliers of all food categories are lining up to join the rapidly growing ReposiTrak Traceability Network SALT LAKE CITY, July 22, 2025--(BUSINESS WIRE)--ReposiTrak (NYSE:TRAK), the world's largest food traceability and regulatory compliance network, leveraging its established inventory management and out-of-stock reduction SaaS platform, is proud to add 30 purveyors of domestic and imported cheese to the queue of companies joining the ReposiTrak Traceability Network® (RTN). These companies will efficiently exchange intricate, FDA-required Key Data Elements (KDEs) for each Critical Tracking Event (CTE) in their supply chains, with the goal of meeting the growing traceability demands of their retail customers. The suppliers who are preparing for traceability include a California-based importer and processor of Italian cheeses and olive oils, including many grated and shredded varieties; an organic, grass‑based dairy processor out of Delaware; and a Columbia-based company that works with local farmers producing fresh, authentic dairy products derived from 100% grass-fed buffalo milk. "Many traceability programs require food traceability data for all foods – or entire categories of food such as cheese. That's because there is risk for the retailer if food traceability data is missing, incomplete or inaccurate," said ReposiTrak Chairman and CEO Randy Fields. "We help cheese suppliers to meet the many different traceability requirements of each of their customers." The ReposiTrak Traceability Network requires no additional hardware. Every traceability data file is checked using a 500+ point error detection process and ReposiTrak's U.S.-based team works with suppliers to make corrections, so that the data is as complete and accurate as possible before it reaches their retail, wholesale or foodservice customers. About ReposiTrak ReposiTrak (NYSE: TRAK) provides retailers, suppliers, food manufacturers and wholesalers with a robust solution suite to help reduce risk and remain in compliance with regulatory requirements, enhance operational controls and increase sales with unrivaled brand protection. Consisting of three product families – food traceability, compliance and risk management and supply chain solutions – ReposiTrak's integrated, cloud-based applications are supported by an unparalleled team of experts. For more information, please visit View source version on Contacts Investor Relations Contact:John Merrill, CFOInvestor-relations@ OrFNK IRRob Fink646.809.4048rob@ Sign in to access your portfolio
Yahoo
4 days ago
- General
- Yahoo
I tried: These award winning cheeses made in Gwent
JAMES Joyce once described cheese as 'the corpse of milk.' As a veteran cheddar sceptic there's nothing more corpsey than cheddar 'cheese'. I also regard adding faddish ingredients to cheese as pointless. Cheese is just milk, culture and time. So, when challenged to try a cheddar that has cider and marmalade added to the mix, I envied those munching - or slurping - on pot noodles. I had long dismissed cheddar as dairy's beige wallpaper, fit only for grilling, a workday sarnie filler or to placate uncouth guests with a token cheese plate. Proper cheese, I insisted, should challenge the palate, not comfort it. So, when I was dared to try Blaenafon Cheddar infused with onion marmalade and taffy apple cider, I braced myself for disappointment, culture shock and possible revulsion. My last brave food assignment was trying what was billed as 'Wales's best hot dog' at Aimmee's Street Food, and was impressed by the top dog! I do believe in food redemption, but not in miracles, so I didn't hold out much hope for cheddar from Blaenavon with added bits. Taste test: Ok, I was completely wrong about cheese and my own palate! From the first bite, it was clear this was no ordinary cheddar. The texture was a revelation, buttery and still as crumbly as any quality mature cheddar. The mouthfeel was exquisite, the combination of complexities made me search for cheese accompaniments and pretentious foodie words like 'umami'. The flavour was layered and complex. The mature cheddar brought a deep, savoury hit, while the onion marmalade added a smoky sweetness that contrasted the crisp cider vibe. It was sweet and sharp, rustic and refined, a cheese with true character. This is no sandwich filler, toastie griller or sop to uncultured palates. It was a conversation starter, a centrepiece, a must-try for anyone who thinks cheddar has to be dull - fromage ennui! This delightful cheese challenged me and taught me something I didn't know - that cheddar is a great cheese and deserves its place on any discerning plate. Blaenafon Cheddar has earned its place not just on my cheese board, but in my heart. It is proof that even the most familiar cheeses can surprise you, if you give them the chance. These cheddars are handmade, vegetarian-friendly, and wax-coated, which gives it a six-month shelf life. The above reviewed taffy apple cider and onion marmalade-infused cheese is an award-winning cheddar and is among several products that use local alcohols that act as natural preservative. The 1868 cheddar is aged in the cellars of The Lion Hotel. The Pwll Mawr cheese is matured in Big Pit coal mine, 300ft below the surface. All wax casings show Blaenavon industrial heritage designs. Eat them all, you'll have no regrets.
Telegraph
4 days ago
- Health
- Telegraph
Who needs French brie? Britain's best soft cheese to buy now
Fans of European fromage, and those who sell it, were up in arms this week as the government announced a temporary ban on the import of certain unpasteurised cheeses, citing an outbreak of lumpy skin disease in French and Italian cows. Cheeses produced in those countries after May 23 have been affected by the ban, meaning some brie, soft goat's cheeses and buffalo mozzarella have been barred from reaching our shores. Stocks of them might be running low as a result; Patricia Michelson, the owner of London's La Fromagerie which specialises in fine continental cheeses, has admitted that 'at the moment, we can't supply all the lovely, soft cow's milk cheeses like Camembert and brie,' and she fears that a misunderstanding of raw-milk cheese will ultimately damage British artisan cheesemakers as well as their French counterparts. Thankfully, this country produces a whole host of wonderful options for fans of unpasteurised cheese who argue that raw-milk options boast more complex and nuanced flavours, and better display their terroir – many of which are directly inspired by French and Italian cheeses, so you can still get your fix of gooey innards and ripe rinds. Here are some of the best to try.
