Yellow, blue, green, stinky, and with holes – while that might sound like a description of my teenager’s sock drawer, it’s much better suited to one of my greatest food weaknesses – cheese. I can honestly say that I’ve not encountered a variety that I don’t love. Eaten alone, on crackers or with fruit, cheese is something that always satisfies.
flickr.com/cc2.0/photos/ladymissmarquis
What’s wonderful about the local food movement is that we’re seeing an increase in cheese production. Yes, I still love the varieties that are shipped in from around the globe and you can find me devouring samples at a specialty deli on weekends but there are some local cheeses with fantastic bite that are making their way into my palate and my fridge. And the encouraging news is that this is happening in communities everywhere, so you’re likely to be able to experience the same. Food-worthy has published a list making it easier for some of us to identify local cheeses and even cheese CSAs.
Now for the dark side. On writing this post, my research uncovers that I am not alone in cheese love and this fact doesn’t delight me. Per capita cheese consumption in this country is rising sharply and has done so since 1970 when the average American was consuming approximately 11 pounds of cheese per year. Today that number is nearly 33 pounds per person per year and is predicted to surpass 37 pounds per year by 2017. Ewww! The Center for Science in the Public Interest has declared cheese the number one artery clogging food in this country and the number one source of saturated fats. Their suggestions include ordering pizza with half the regular cheese and sandwiches without. Be aware of the amount that you’re consuming and if you do like some of the stronger types, less still packs a lot of flavor.
Some facts remain. I love cheese. I love to support local business. There is a growing cheese industry in my country that is made up of farmers and artisans – and those are the ones I am going to support.
- 2 Tbs olive oil, divided
- 1/2 cup flour
- 1/2 cup milk
- 2 eggs lightly beater
- 2 tsp Italian seasoning , crushed
- 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
- 3 medium fresh ripe tomatoes
- 1 cup sliced onion
- 2 medium garlic cloves, minced
- 1/2 cup pitted ripe olives, halved
- 1 and 1/4 cup white cannellini beans cooked and drained
- 3/4 cup hard cheese (such as Swiss) cut in 1/2 inch cubes.
Agrigirl's Blog 
E. Baron
/ April 16, 201133 pounds of cheese a year!! That puts a different perspective on it, no matter how local, organic or handmade the cheese is. Hearing that (and it’s easily possible to hit that mark) makes me even more committed to eating only the most special cheeses from local, artisan cheesemakers. Trying to do that mostly as a treat wouldn’t hurt, either!
Eleanor
Tammy McLeod
/ April 16, 2011Yeah, that’s sort of what I thought. 33 makes a difference. Reminds me of the saying on the back of a Rolling Rock beer when I used to live in PA. Here’s to you 33. I think your approach is exactly right. Let’s enjoy the good stuff.
The Table of Promise
/ April 16, 2011I also LOVE cheese. And I like the idea of a cheese CSA. I am starting to see CSA’s popping up to include lots of items like cheese–an artisan pork farm here in NY began a 10 week pork CSA!! Great idea.
In regards to eating 33 pounds of cheese a year, you are so right. Cheese is totally artery clogging. I used the calculator to figure out that that works out to less than 1.5 ounces per day. Uh-Oh. I am in trouble!!!
Tammy McLeod
/ April 16, 2011I don’t think I eat 1.5 ounces per day but I do eat it and love it. Maybe a week of food journaling would tell more. I was reading on the Transition network about a Community Supported Bakery and a Community Supported Brewery. Both sound like fun.
Jane
/ April 16, 2011Cheese! Swoon. I am constantly amazed that one product – milk – can produce so much variety. Cheese represents magic to me, and I love it as much as you do.
Tammy McLeod
/ April 17, 2011A huge surprise to me was learning that AZ is the second highest producer of blue cheese after Wisconsin. huh?
Pamela Hamilton
/ April 18, 2011Hmmm, as a daughter of the badger state that’s hard to believe – but much of the AZ-produced blue cheese is actually shipped to Wisconsin for aging.
Tammy McLeod
/ April 18, 2011Yes, Pamela. I think most of it is shipped to a cave in WI. I started to tackle that from a food miles standpoint and then left it alone.
montucky
/ April 16, 2011I love cheese too, but like you, I doubt that I could eat an ounce and a half every day of the year.
Tammy McLeod
/ April 17, 2011Yes, I do wonder what my real number is…
Auburn Meadow Farm
/ April 18, 2011An ounce and a half each day wouldn’t be out of the question in our house… should we be ashamed, lol?
I avoid industrial cheese as much as possible and buy cheese as I do milk – supporting farms who treat their animals well and process as little as possible.
Milk Protein Concentrates from China anyone?
dianescholten
/ April 16, 2011I’ve moved away from most dairy, but I must admit, I too love cheese. Eat WAY less of it than I used to, but still it’s a food I really love. This summer my friend Jen and I are going to dive into trying to make cheese – looking forward to that adventure. too! Thanks for another great blog entry, Tammy.
PS – more synchronicity – I just blogged tonight about Transition network and it sounds like you are in a Transition Town too – cool!
Tammy McLeod
/ April 17, 2011OOOh, I’m heading on over to check it out. Really impressed with the work that they are doing and still trying to decide if it’s too idealistic. Hope you’ll blog about making cheese.
Luana
/ April 16, 2011In one of my past lives, I must have been a mouse 🙂 A happy one living in a big castle where they cooked every day with cheese, cheese and more cheese. I sprinkle a little on most of my meals. Well, except cream of wheat and pb and j’s sandwiches.
Tammy McLeod
/ April 17, 2011Luana it would be interesting for you to track it for a week and see how much a little sprinkle adds up to.
nrhatch
/ April 16, 2011I’m sure I don’t eat anywhere near 33 pounds of cheese a year, as much as I love it. I expect that BFF and I each eat about 4 oz. of cheese a week ~ or a pound a month.
Although, occasionally at parties, I’ve been known to consume nothing but cheese and crackers. YUMMY!
Tammy McLeod
/ April 17, 2011Me too Nancy. More evidence that we’d hang together.
Debbie
/ April 16, 2011Thanks so much Tammy for all the great cheese info. Are some kinds better for us than others? I have a daughter who loves cheese too . . .and isn’t everything better if it’s cheesy? 🙂 Thanks for the recipe too! It sounds wonderful.
Tammy McLeod
/ April 17, 2011I’m sure you know this but “American” cheese is not a healthy option. Look at this list of ingredients: MILK, WHEY, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, CALCIUM PHOSPHATE, SODIUM CITRATE, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, SORBIC ACID AS A PRESERVATIVE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, VITAMIN D3, CHEESE CULTURE. What is a milk protein concentrate? eeew. I’m not sure where you are located but looking for cheese from cows without hormones and that have been grass fed are two great indicators. You may pay more but then, you’ll eat less of it. It’s a good trade off.
Hannah
/ April 16, 2011The stinkier the better when it comes to cheese, in my opinion! Sadly I’ve yet to find any cheesemakers in my neck of the woods, but I’m trying to buy from small scale artisan cheesemakers in Australia 🙂
Tammy McLeod
/ April 17, 2011I like the stinky stuff too Hannah. I think you can find some cheesemakers if you make it your mission. Not sure where you are exactly but Australia has had quite a lot of debate around the use of raw milk and that typically leads to artisan cheese. http://www.woodsidecheese.com.au/goat-curd/
souldipper
/ April 16, 2011We had a well-loved chef moved from Toronto to our tiny island where he and his wife bought a farm. They now produce fabulous gourmet cheeses that are sold all across the country. At our Saturday market, they keep an endless supply of crackers so we can taste test. Excuse me, I’m salivating…!
I watch my dairy products. For a couple of years, I only ate Feta and that would have been about once or twice a month. I’ve been slipping in some of these gourmet cheeses of late, however.
Tammy McLeod
/ April 17, 2011Dairy is a good thing to watch and how lucky for you that this couple have moved in! You’re treating it just right.
Ondrew
/ April 16, 2011Trust me … you are not alone with regards to your love of cheese. I have been exploring the cheese world and am astonished to find exponentially more information about cheese and cheese lovers on a daily basis. Enjoy the ride.
http://canadacheeseman.wordpress.com/
Tammy McLeod
/ April 17, 2011Heading over to check out the cheese blog now. Thanks Drew.
Jennifer
/ April 16, 2011I too love cheese. We just had friends for dinner and enjoyed a chunk of manchego along with a St. Pats. I suppose moderation is the key but with a lovely walnut bread how do you stop at one taste, especially when supporting a local business. Nonetheless, I will keep in mind that less is more. Thanks!
Tammy McLeod
/ April 17, 2011Oh, how good does that sound? Walnut bread and manchego? mmmm
Cindy
/ April 17, 2011I’m a sucker for cheese too and this recipe sounds heavenly!
Tammy McLeod
/ April 17, 2011Please do try it Cindy. It is just great.
Ollin
/ April 17, 2011I love cheese, too. It’s sad that I’m going to have to cut back on it. 😦 Thanks for all the great information.
Tammy McLeod
/ April 17, 2011It’s unanimous. Everyone commenting loves it. Amazing.
Kathleen
/ April 17, 2011I have some cheeses I like………..but some I am not so fond of. Not sure if I eat that much of it………however, I cook a lot with it for my family. blessings,Kathleen
Tammy McLeod
/ April 17, 2011Yes, it goes over well with my family too.
Carol Ann Hoel
/ April 17, 2011I am a cheese lover, too. I’ve been serving less meat, which is causing me to serve more cheese. Perhaps this is not a good trade. I should lean more heavily on beans for protein. Thank you for the information. Blessings to you, Tammy…
Tammy McLeod
/ April 17, 2011You got it. Beans have fiber and protein and are a great replacement. One of the reasons that some vegetarians have such a hard time with their weight is because of the dependence on dairy.
kateshrewsday
/ April 18, 2011Great post! Love cheese, always have, always will, and I’m a strong cheddar kinda gal. I love the strong cheese goes further tip. These days I simply cannot indulge as much as I would like to, but a really beautiful mature cheddar grated over some pasta with tom sauce suits me just fine.
Tammy McLeod
/ April 18, 2011Yes, I like the mature stuff too Kate and have no problem sticking to strong tastes.
milkayphoto
/ April 18, 2011No denying it….I LOVE cheese! I think it all comes down to moderation and what else is in your diet. I use cheese many times as a protein, so eating more than most works for me. Physicals in Feb for both me and my hubby shown us in perfect heart/cholesterol health so we must be doing something right! 🙂
Tammy McLeod
/ April 18, 2011Well, we’re all different – great that you enjoy it and it’s working for you.
croquecamille
/ April 18, 2011I hope that when I move back to the States, I end up in a place where I can get a cheese CSA. What a great idea!
Tammy McLeod
/ April 18, 2011It is a very cool concept.
Kathleen Bartolomei
/ April 18, 2011Oh AgriGirl … I learn as much from your global subscribers as I learn from your blog! Bravo! Bravo! And Transition Town is what UrbanLab is growing up to become a part of! Oh to have time to blog about it since I’m working it full time!
Keep the good posts coming!
kb
Tammy McLeod
/ April 18, 2011Hope we can catch up soon to hear all about your latest!
Naomi
/ April 19, 2011Thanks for those interesting facts and delicious-sounding recipe, Tammy. As a fellow cheese lover, I appreciate it!
Tammy McLeod
/ April 19, 2011You are welcome!
herbanlifestyle
/ April 19, 2011Everything in moderation! Although, tonight I plan to make Asparagus and Morel (well, actually, oyster mushroom) Pudding, which uses quite a bit of Swiss Cheese. I read about it in Barbara Kingsolver’s “Animal, Vegetable, Mircale,” which also has an awesome story about the New England Cheesemaking Supply Company. It made me want to learn to make cheese.
Here’s a link to the Asparagus Morel recipe http://www.animalvegetablemiracle.com/BREAD%20PUDDING.pdf
Tammy McLeod
/ April 19, 2011I remember that story and that it made me want to learn to make cheese too!
E Stelling
/ April 22, 2011I am on this truck too! Growing up poor we only had one cheese in our house and it was my dad’s choice, Colby- once I had ‘real’ cheese via friends from NYC, I knew the Pied piper of cheeseville would lure me to all cheese, especially smelly ones LOL
Tammy McLeod
/ April 23, 2011It is a very attractive food item.
LL Cool Joe
/ April 22, 2011I love some cheese but have to admit that as I’m getting older my stomach seems to like it less and less!
Tammy McLeod
/ April 23, 2011apparently many men develop a lactose intolerance at about age 30 and it gets pretty hard on them.
Sharon Harrison
/ April 23, 2011And here I was planning on having a buffet of cheeses for breakfast! Seriously, though, I am a cheese lover. I am the person that stands in front of the specialty cheese case at LGO for an hour trying to decide what kind of cheese suits my mood. Forget the candy store! Moderation & local…sage advice and words to live by!
Tammy McLeod
/ April 23, 2011I also move away from candy counter in favor of cheese! And I always have it in my basket! Thanks for visiting Sharon.
OysterCulture
/ May 2, 2011My question is what kind of cheese makes up all those pounds, and where is it coming from? Pizza? Burgers? Some of that doesn’t even seem like real cheese to me, just some byproduct that started out as dairy.
Tammy McLeod
/ May 4, 2011Great question and I need to do some more research. I’m guessing that you might be right about it being large quantities of “cheese food”.
isathreadsoflife
/ May 7, 2011Cheese… is something we eat on a daily basis here in Switzerland. Probably too much but they all taste so good ! Lately I had to eat less cow milk cheese and replace it with goat or ewe milk cheese. My stomach – and me – feel much better and I was amazed at the choice of local cheese of both of these sorts. Thanks for another interesting post, Tammy.
Tammy McLeod
/ May 7, 2011It sounds like you are doing it just right Isa. I was surprised by the amount of cheese consumption and as LouAnn pointed out, it might not be very good cheese.