GOAT CHEESE
Think eating cheese will ruin your weight loss plans? Try one of these four ‘guilt-free’ cheeses, which will aid your fat loss journey
Cheese is not the enemy of weight loss, believe it or not. There are some varieties of cheeses which are not just low in calories but also low in sodium, which makes them a great snack to have in your weight loss journey, especially if you are unwilling to make your diet completely plant-based.
In the 19th century, a Portuguese winemaker built his goats a three-storey tower because he thought they deserved a mountain
In the 19th century, a visionary Portuguese grape grower constructed an innovative stone tower specifically for his goats. This ingenious design not only addressed vineyard grazing problems but also captivated a South African winemaker, who promoted the concept worldwide. Today, goat towers have become iconic structures in diverse locations across four continents, catering to goats' climbing instincts while providing significant agricultural advantages.
Arami puts Bolivia's biodiversity on a plate
Arami, a new restaurant in La Paz, Bolivia, opened in November 2024. Chef Marsia Taha Mohamed and sommelier Andrea Moscoso Weise lead the establishment. The menu explores the Amazon and Andes, intertwining geography and culture. Dishes feature native ingredients like sacha inchi and tucupi. Arami offers an eloquent culinary voice for Bolivia's biodiversity.
Mozzarella, ricotta, brie or cottage? Nutrition expert says your healthiest cheese choice may not be what you think
Nutrition experts say there is no single healthiest cheese, as most varieties are similar in fat, protein and sodium. Cottage cheese stands out for its high protein content, while mozzarella and ricotta offer lower sodium options. All cheese contains protein and is not inherently inflammatory. Health benefits depend on portion size, preparation and overall diet quality, with moderation and personal dietary needs guiding better cheese choices.
You might be eating palak, methi and other leafy greens wrong: Delhi nutritionist reveals a simple addition that unlocks maximum nutrition
A recent Instagram post by Delhi-based clinical nutritionist Lovneet Batra highlights that eating leafy greens like palak, methi and moringa without healthy fats may limit nutrient absorption. She explains that antinutrients such as oxalates and phytates block minerals, meaning the body may use only half the nutrients unless paired with fats. Batra suggests adding ingredients like ghee, sesame seeds, white butter or curd to enhance absorption of minerals and vitamins, aligning traditional food practices with modern science.
10 Easy fall dinners for busy weeknights
Autumn can be hectic and when the holiday season pops out, it’s not always that simple to spot the energy to cook. So here is a list of 10 "laziest" recipes, including casseroles, soups, salads, and much more. Some dishes need just a single pan, while others require only a baking dish. Some take a while, and others get ready in about 30 minutes.
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Love to eat cheese? Dr Pal breaks down the truth you should know before your next bite
Cheese, a globally cherished food, offers both flavor and nutritional value, says Harvard-trained Dr. Pal. While some varieties support gut health with probiotics, others provide essential calcium. Moderation is key, especially for those with hypertension, due to high sodium content in certain cheeses. Opting for low-calorie options like feta and avoiding ultra-processed cheese products is advisable for a balanced diet.
The truth about cheese and gut health — which ones support your microbiome best?
Contrary to past beliefs, certain cheeses, especially aged, unpasteurized, or artisan varieties, can benefit gut health due to their live cultures and bioactive compounds. These cheeses, when consumed moderately with high-fiber foods, support a diverse gut microbiome. Processed cheeses, however, offer minimal microbial value, making quality choices essential for gut health.
Atelier Moessmer Norbert Niederkofler Brunico, Italy
Norbert Niederkofler's new restaurant, set in a renovated 19th-century mansion, serves as a think tank for culinary innovation. The menu combines tradition and modernity with dishes like char tartare corn tacos and potato cannoli with goat cheese. This venture emphasizes nurturing young talent and rethinking fine dining from both the culinary and operational perspectives.
French goat farmer urges consumers to buy local to support sector
In Tancrou, east of the capital, Moret, 39 is the fifth generation of his family to work the same farm. He took over with his cousins in 2016, and now their 200 goats produce some 200,000 litres of milk per year to make the cheese. He has been joining his fellow farmers at a tractor roadblock on the A4 motorway at nearby Jossigny each morning, before returning to tend to his animals on the farm.
Kraft food recalls American cheese slices as a ‘precaution’; Here’s what happened
In an official statement issued by Kraft Foods, it said that the recall was a precautionary measure due to a “temporary issue”.
Spanish Cabrales Blue Cheese sets new Guinness World Record with astounding $32,000 price
A Spanish Cabrales blue cheese has set a new Guinness World Record by selling for over $32,000 at a cheese festival. Weighing 2.17 kg, the cheese is made in the Asturias mountain caves in Northern Spain and aged for at least eight months. The previous record was also held by a Cabrales cheese, bought by the same person in 2019 for €20,500. The cheese is highly sought after and sells for around $30-$35 per two pounds.
How to make dinner without cooking anything
For a meal as satisfying as one that you’ve spent all day cooking, focus on smart shopping and artful assembly.
Did ancient big cheeses love lacto?
That cheese was so prized as to be stored away in an ancient Egyptian aristocrat’s tomb is not surprising; even the gods loved all kinds of milk products as lore has it in India.
World's oldest cheese found in 3,000-year-old Egyptian tomb
London, Aug 16 (IANS) Researchers have found the world's most ancient solid cheese in a 3,200-year-old Egyptian tomb, as well as evidence of a potentially deadly disease.
Millet upma, paneer bhurji bao, ragi tacos with eggs - Bengaluru is giving a modern spin to breakfast
Breakfast is now Brekkie in Bengaluru, and many offbeat cuisines are becoming part of the trend.
No guessing as to who moved the cheese
In the US, cheese is reportedly emerging as a bastion of feminist solidarity, at a time when America is beset by scandals of sexual harassment — and worse.
Halloween recipes to add a spooky twist to your dining table
The Halloween Meat Loaf With Chorizo And Goat Cheese Risotto will leave your guests in awe.
Back to basics: The bar menu is getting a much-needed facelift
Building a bar menu, in fact, has come to be as significant as the main course.
Hello traveller! For the foodie in you, head for a cheesy vacation
Heard of the goodness of Swiss cheese, then here’s what you must know about what makes it so special.
Who said healthy can't be tasty? This grilled apricot, smoked halloumi is all that and more
Taste and health together on a plate.
Out of the oven: Bengaluru restaurants serve naan with traditional pizza toppings
Talking about fusion food, the 'naan-pizza' is baked in a traditional tandoor.
From kalari to gur chenna, Bengaluru is saying 'cheese' the Indian way
Handcrafted and artisanal cheese has found its way into the city's foodscape in a big way.
Want the perfect setup for a romantic vacation? Santorini in Greece will quench all your desires
Watch the sun go down in iconic spots across the world and feel a sense of gratitude on a great year you’ve had.
Things you didn't know about cheese
Did you know that in the 16th century Denmark, cheese was used as currency? Read on to know more such fun facts.
Luxury eateries like Le Cordon Bleu and Xerxes gives burger a gourmet feel
Xerxes says the burger has also attained the superfood status as some restaurants make “wellness” patties using quinoa, barley and lentils.
Continental shift
Two of the assorted starters we tasted – tostada and open beetroot and goat cheese ravioli — had crunchy tostada as the base.
Dine with Panache
Nadir Godrej regaled his audience with an ode to the media and Executive Director and President Tanya Dubash exchanged pleasantries at the Buddha Cafe.
Rs 1,250-crore Indian cheese market expected to grow 20% annually
For entrepreneurs cheese is milk’s leap towards prosperity – the market for cheese is Rs 1,250 cr and forecasted to grow at 20% annually.
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