Cooking with Styles: Mac 'n' Cheese
When Shawn lived in Park City, Utah in the 70s and 80s for the ski season, the USDA came through with food surplus distributions that led to this recipe. Find more recipes at cbs8.com/recipes.
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Cutting down on the Spice, South Korea Cheese Imports Soar as Trade Deals Open Door
Cutting down on the Spice, South Korea Cheese Imports Soar as Trade Deals Open Door
Seoul. South Koreans, who traditionally eat most meals with a generous dollop of the fiery local side dish kimchi, are gaining a growing taste for another imported fermented food: cheese.
While Japan is by far the biggest consumer of cheese in Asia, neighbouring South Korea is one of the fastest-growing markets, and top suppliers such as the United States and New Zealand hope to sell even more as free trade deals cut tariffs.
Cheese demand has been helped by increased exposure to western dishes such as pizza, but South Koreans also often incorporate it into local dishes ranging from noodle soup to kimchi stir-fried rice.
I try to sprinkle cheese even on Korean food, said Lee Mi-ji, a 31-year-old office worker, who initially started eating cheese with wine.
Cheese consumption has soared by a third in the last five years and annual imports are now worth nearly $500 million.
People are familiar with fermented food such as kimchi, soybean and chilly paste. Cheese is also fermented. So I think they are getting used to it fast, said Hwang Keum-taek, a food and nutrition professor at Seoul National University.
As in other parts of Asia, dairy products have been less popular partly due to many South Koreans having difficulty digesting lactose, the sugar found in milk. But cheese is tolerated better as it contains less lactose.
Cheese reduces the spicy taste in lots of Korean food. Students often put string cheese in ramen, said Se-jun Kim, a spokesman at Korea's Maeil Dairies Co Ltd, referring to a type of mozzarella added to noodle soups.
South Korean cheese imports jumped 60 percent last year from 2010 to 97,000 tonnes, while Japan's imports rose 17 percent to 232,000 tonnes over the period, according to U.S. Department of Agriculture (USDA) data.
Separate data on China was not available, but Euromonitor International expects its cheese market to jump 23 percent to 3.5 billion yuan ($550.54 million) this year.
FONTERRA SEES EXPORT POTENTIAL
Korea is still at a beginning stage in terms of product variety and consumption patterns, said a USDA report, noting consumption was dominated by processed sliced cheese and shredded mozzarella.
South Koreans are now consuming 2.4 kg per person, according to industry data, but that is only about a tenth of the cheese consumed in France.
Demand for cheese has doubled to 117,800 tonnes a year, largely met by imports, as local production has been broadly unchanged in the past decade at around 23,000 tonnes.
South Korea is now the world's fifth-biggest importer, with the United States supplying 53 percent of imports in the first nine months of this year, New Zealand 13 percent and the rest from Germany, France and others, according to customs data.
Sales of our food service products such as mozzarella cheese are performing strongly due to growing demand from Korea's bakery, fast-food and pre-prepared meal categories, said Kelvin Wickham, Managing Director of Global Ingredients at New Zealand's Fonterra Co-Operative Group Ltd, the world's biggest dairy exporter.
Suppliers such Fonterra see increased export potential under the New Zealand-Korea free trade agreement which will see import tariffs of up to 36 percent phased out in the next decade or so.
South Korea also has free trade deals with the United States and Europe.
Yet some South Koreans have concerns about the expense and even the health implications of eating more cheese.
Lee Yu-jeong, a 41-year-old mother of three in Seoul, said she felt cheese was still expensive, costing about 5,000 Korean won ($4.32) for 10 slices of an organic variety, though she did buy some for one of her children.
But I don't give much cheese to the other kids who are tall and big, as I am concerned if they gain weight, she added.
Soft ripened white mold cheeses by Gianaclis Caldwell
This webinar looks at the science and the art involved in soft ripened white mold cheeses. Topics covered include cheesemaking technologies, food safety, pH goas and rennet.
Cheese Fondue! #tailgatetime
Glad to be a part of #tailgatetime, hosted by Tiffany @MuddMascaraHomestead and Tony @KettleKitchen! We bring cheese fondue and some nice marinated mushrooms to the table this year. Great collaboration! For a full playlist, please see @MuddMascaraHomestead and @Kett@KettleKitchen's channels. Thank you for the invitation!
Here is a link to the marinated mushroom video:
A live giveaway will be held on Sunday, February 4, 2024 at 2:00 p.m. Pacific Standard Time. Don't miss out on the fun!
Here is the playlist:
1 Mudd & Mascara Homestead
2 Christine ~ Mrs. Gilliam Farms
2 Gail's Southern Living
3 The Official Ann/Lynn Show
3 The Inquisitive Farmwife
4 DrunkenChefBbq
4 DerekFowler1973
5 Lowe Family Adventures
6 Mrs. Hardnack Farms
7 Thunder Stick Homestead
8 Stephanie Herriott Large Family Diabetic Cooking
9 Where To Begin Homestead
10 Mennonite Farmhouse
11 Darklordmenet
12 KrisandLarry Homestead
13 Heavenly Hills Homestead
14 Anne Dale Homestead
15 Whole New Perspective
16 Our Urban Homestead (Annette)
17 Jamie's Country Living
18 Jeni's Scratch Made Kitchen
19 One Day At A Time Farmstead
20 Butler Family Farm
21 Alyne ~ Welcome To My Kitchen
22 Boots and Bounty Homestead
23 Canadian Family Life
24 The Flavorful Home
25 Growing with Hudson
26 C & C Farm
27 Bloo's Self Reliance
28 Ann Southern Home
29 Big Valley Living
30 Ormsby Farms
31 Kettle Kitchen and NannyTam
Featured background music:
Nashional / Oh Ah Uhm / courtesy of epidemicsound.com
Mary Riddle / Play Loud March Proud / courtesy of epidemicsound.com
Sight of Wonders / New Orleans Diner / courtesy of epidemicsound.com
Tiki Tiki / Sit Down Sir / courtesy of epidemicsound.com
View Points / At the Park / courtesy of epidemicsound.com
Five Dime Fellas / Swing by Noon / courtesy of epidemicsound.com
Birdies / Thursday Noon in Memphis / courtesy of epidemicsound.com
View Points / The Scent of Home / courtesy of epidemicsound.com
View Points / Down the Garden Path / courtesy of epidemicsound.com
Nathan Moore / Gold in Them Hills / courtesy of YouTube.com
Links to products used in video:
Affiliate Links:
Avid Armor:
Use code BigValleyLiving10 for 10% off
Harvest RIght Freeze Dryers:
ForJars -
Enter BigValley10 for 10% off
Vegega Garden Beds - BigValleyLiving 10% off:
TrueLeaf Market: Microgreen Seeds
Souper Cubes:
Links to check out:
USDA Guide to Home Canning:
National Center for Home Food Preservation:
Pampered Chef:
The Biggest Little Kitchen Store in Jackson, California:
Truly Taylor Designs on ETSY:
Sterno's Family of 'Green' Chafing Fuels
Featuring our patented line of USDA Certified Biobased Product formulas, in this video you will see Sterno Products’ commitment to sustainable products and manufacturing processes. Sterno Green Wick chafing fuels are safe for consumers and the environment and have been endorsed by the Green Restaurant Association. To see more of the innovative Sterno Products portfolio, please follow us on Twitter, Facebook, Instagram, and Pinterest!