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Share Facebook Twitter Google + LinkedIn Pinterest Celebrate dairy month and let’s talk cheese. Our family loves cheese and with our roots deep in the Ohio dairy business, I wouldn’t expect otherwise. According to the Wisconsin Milk Marketing Board, 11.1 billion pounds of cheese were produced in the United States in 2013. Cheddar held the top spot, with Mozzarella, American, Other Italian and Cream Cheese rounding out the other top five cheese varieties produced. Shocker — Wisconsin is the No. 1 producer of cheese. Ohio is the top state in Swiss cheese production.From 2007 to 2013, the licensed cheese plants in Ohio nearly doubled going from 21 to 41, with 22 of those being artisan cheese makers. Artisan cheese makers are able to use their creativity for different, great tasting varieties that excite all the foodies and eateries in the current “eat local” movement.Also interesting is the fact that as the consumption of milk is going down, cheese consumption is rising. In 2007, the average American ate 33.5 pounds of cheese, about 2/3 pound per week. That’s a lot of cheese! The Detwilers, probably make up for those of you below that average. My cheese purchasing has slowed down greatly as the kids have left the nest but cheese continues to be a must have in our fridge. Our kids’ love affair with cheese has continued even as they have moved across the country. They have repeatedly requested the Pine River cheese spread that the Ohio Guernsey Breeders Association distributes at Christmas. Last month, we went to visit our son Luke at this naval base in Florida. His only request was that we: “Fill up the back of the CRV with cheese” and bring it down. To answer your question, we did not fill up the back with cheese but we did take him six pounds of his beloved American and super hot pepper cheese. As much as we love cheese, most cheese is high in fat. Here are a few ways to cut the fat and calories of cheese.Use the real cheese! Fat-free is not a great choice. It won’t melt well and I won’t tell you what Paul says it tastes like. Real cheese melts and tastes better.Use half the amount of the regular cheese, but remember that it will reduce the protein, fat, calories and calcium for the recipe. Some cheese like Parmesan doesn’t have a low fat version so using less works.Use a reduced fat variety that still tastes good and melts well. The calcium and protein should stay around the same but the fat and calories should go down. Look for low fat cheeses with less than six grams of fat per ounce.Choose high flavor cheese. If choosing reduced fat choose sharp or extra sharp to enhance the flavor. If using high flavor cheese like Parmesan/Romano, smoked cheese, blue gorgonzola or pungent cheeses that don’t have a low fat alternative just use less.Stay away from blankets of cheese! Try using around 1.5 cups of shredded cheese to top a casserole.Choose a healthy lower fat partner to go with your cheese. Choose fruits, vegetables, whole grains, and beans that are low fat and filled with fiber. Apples, Pears and even strawberries go great with cheese. Cheddar-Ale Soup Health.com 1 tablespoon olive oil1/2 yellow onion, diced1 garlic clove, minced1 cup diced carrot2 celery stalks, diced1/3 cup all-purpose flour2 cups low-sodium chicken broth2 cups 1% milk12 ounces pale ale (like Bass)8 ounces 50% reduced-fat sharp Cheddar cheese, shreddedToasted whole-wheat breadGarnish: additional shredded 50% reduced-fat sharp Cheddar cheese Heat 1 tablespoon olive oil in a large pot over medium-high. Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes. Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft. Sprinkle in 1/3 cup all-purpose flour; stir. Add 2 cups low-sodium chicken broth; stir. Add 2 cups 1% milk and 12 ounces pale ale (like Bass). Cook 5–7 minutes or until foam disappears and soup thickens. Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded. Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar. Nutritional per serving: 277 calories, 9g fat, 24mg cholesterol, 19g protein, 26g carbGrilled Ham, Muenster, and Spinach Sandwiches cookinglight.com 8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted8 ounces thinly sliced lower-sodium deli ham (such as Boar’s Head)4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)2 cups fresh baby spinach1/4 cup mild chowchow (such as Braswell’s)Cooking sprayLayer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice. Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately. Makes 4 sandwiches. Nutritional per serving; 315 calories; 11g fat; 20.8g protein; 32.4g carb; 1.7g fiber Bisquick Heart Smart Cheese-Garlic Biscuits bettycrocker.com 1 cup Bisquick Heart Smart mix1/3 cup fat-free (skim) milk¼ cup shredded reduced-fat sharp Cheddar cheese (1 oz.)¼-1/3 teaspoon garlic powderButter-flavor cooking spray, if desired Heat oven to 450°F. In small bowl, stir Bisquick mix, milk, cheese and garlic powder to make a soft dough. Drop dough by 5 spoonfuls onto ungreased cookie sheet.Bake about 8 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm. Makes 5 servings Nutrition per biscuit: 100 calories; 2g fat; 17g carb; 4g protein; 1 starch exchange. Basil and Tomato-Feta Bruschetta Athenos.com 16 oz. French bread baguette, cut into 36 slices1-2 Tbsp. oil, divided7 plum tomatoes, chopped (about 2-1/2 cups)1 pkg. (4 oz.) Traditional Crumbled reduced fat Feta Cheese½ cup finely chopped red onions2 Tbsp. chopped basil1 Tbsp. chopped black olives¼ tsp. pepper Heat Broiler. Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.Combine remaining ingredients with 1 tsp remaining oil. Spoon onto toast slices just before serving. Makes 36 servings
Share Facebook Twitter Google + LinkedIn Pinterest Feeding Minds Press announces the publication of its first book, “Right This Very Minute: A Table-to-Farm Book About Food and Farming” by award-winning author Lisl H. Detlefsen. The book, stunningly illustrated by Renée Kurilla, explains to children how every minute of every day, someone, somewhere, is working to bring food to their table.“Right This Very Minute” is geared toward children in kindergarten through third grade. The 32-page picture book follows children through an entire day of meals and snacks, with each one emphasizing how critical farmers and agriculture are to society.“We’re pleased to launch Feeding Minds Press with the publication of ‘Right This Very Minute,’” said Christy Lilja, executive director of the American Farm Bureau Foundation for Agriculture. “This book is the first of many titles from Feeding Minds Press that will bring modern agriculture to life for young readers.”Hardcover copies of “Right This Very Minute” may be ordered online at https://www.dmsfulfillment.com/FarmBureau/DMSStore/Product/ProductDetail/26233 for $17.99 each. Related materials include an educator’s guide (seven lessons that encourage students to dig deeper into thinking about where the food on their plates originated) and a Snacks Ag Mag.The Foundation presented its 12th “Book of the Year” award to Detlefsen for “Right This Very Minute” in January. The award springs from the Foundation’s efforts to identify “Accurate Ag Books,” a collection of nearly 500 books for children, teenagers and adults that accurately cover agricultural topics. The Accurate Ag Books database is available at: http://www.agfoundation.org/recommended-pubs.
Ahead of Prime Minister Narendra Modi’s visit to Manipur on January 4, security measures have been beefed up on an unprecedented scale. The police and paramilitary forces, including Assam Rifles, are conducting pre-dawn cordon-and-search operations at several places. During a search on Saturday evening, insurgent leader Anand Laishram, 21, of Chajing Karam near Imphal was arrested by the joint forces. Election ploy: Cong.Mr. Modi is likely to announce a slew of developmental projects during his visit lasting a few hours. However, Congress MLA N. Loken said: “It is too late. Mr. Modi and other BJP leaders may announce some projects involving huge amounts. This is mere election ploy. Because no construction work can be taken up in view of the forthcoming Lok Sabha election.”Police sources said the search operations would continue. Identification papers of all youngsters are being verified.The police said the arrested insurgent leader, Anand Laishram, took part in the June 4, 2015 ambush against soldiers at Paraolen in Chandel district, in which 18 Army men were killed on the spot and 11 others were seriously injured. Authorities had announced a reward ₹2 lakh for information leading to his arrest, the police said.