Today I had a grilled cheese sandwich dipped in sour cream that I needed to use up out of my fridge. Mmmm, very good. I was going to dip it in salsa too, but I used pepperjack so it was spicy enough.
Read more here: How to Make the Best Grilled Cheese Sandwiches
After reporting yesterday on KFC’s Double’s Down newest rival, Friendly’s Grilled Cheese BurgerMelt, we had to try one for ourselves. This glorified patty melt consists of a Friendly’s Big Beef burger with lettuce, tomato, and mayo and, instead of a bun, two grilled cheese sandwiches — we can’t make this stuff up.
Read more here: Friendly’s Grilled Cheese BurgerMelt Taste Test
Italian police confiscated some 70,000 balls of mozzarella in Turin after consumers noticed the milky-white cheese quickly developed a bluish tint when the package was opened, authorities said Saturday.
Agriculture Minister Giancarlo Galan ordered ministry laboratories to investigate what he called a “disturbing” development.
State TV said a woman in Turin called police after noticing that the mozzarella, made in Germany for an Italian company, turned blue after contact with air, and that several merchants in Turin had received similar complaints. Later in the day another consumer, in Trento, a city 200 kilometers (125 miles) to the east in northern Italy, made a similar discovery, authorities said.
Read more here: Mozzarella gets the blues in Italy
Brandchannel recently published Mon Dieu! French Cheese Brands Losing To Processed Competitors;
French women do indeed get fat – and that may be the result of their progressively Americanized diets.
The stereotypical image of the French sipping on a glass of red wine and lingering over a warm baguette and their favorite Camembert is changing as more mass-produced, processed, fast food brands enter their market.
Take cheese, for example. Raw-milk cheeses used to account for virtually all French production until World War II and the arrival of the US military. Today, it’s a dying brand with only a seven percent market share according to the cheese-boosters’ group.
