Portion Control guide

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Day 26: Beeswax Cheese Wax

Cheese on a market in Basel, Switzerland

Cheese on a market in Basel, Switzerland (Photo credit: Wikipedia)

Cheese is epic. And in a country that still has an emerging cheese production culture, where oh where do you get cheese wax ?!?

I never quite liked the wax on the cheese, it gets in the way of eating the cheese methinks. But surprise! its actually good for the cheese, and makes it last longer! If you know a bee keeper, there is a recipe here for you. If not, you can just apply the concepts here and use cheese wax.

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Day 25: Reverse engineering cheese

Liberty Christmas Dinner: Cheese Board

Liberty Christmas Dinner: Cheese Board (Photo credit: ulterior epicure)

At its essence, when it come to the art of making cheese all cheeses are the same. A counessour would scoff at that. But if you haven’t turned your nose up yet I’m using art in the greek sense as a “way of doing”. They are not created equally, and have different characteristics, but they are all essentially milk solids.

There are a myriad of types of cheese. The determining factors are

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