Cabricharme, a Belgian cheese that could soon cost twice as much in America. Photo: Bobby Doherty/New York Magazine One of the best pieces of advice that home cooks can receive is to save their parm rinds. The little leathery skeleton can be thrown into sauces, stocks, soups, beans, braises, and basically anything else that gets simmered to add a bit of savory, umami-heavy backbone.
Nobody wants to mess with your nachos. Instead, the Trump administration has proposed a battery of tariffs on imports from the E.U. Earlier this summer, the list was expanded to include products like Scotch whiskey and olive oil. The category that would really be hurt is cheese, with a nearly 100 percent tariff on most types of European cheese. That means a hunk of Gruyère that might typically cost $20 could jump up to $40, just in time for the holidays.This is a different trade war.
It is true that, among the daily horrors inflicted on the world by Trump, this may sound small. But as the longtime cheesemonger and cheese sales manager for Vermont’s Shelburne Farms Tom Perry points out, the food-supply chain “is really the only place where trickle-down economics actually works — and not in a good way.” As he explains: “These higher prices will cause importers to reduce the amount of items brought in. This increases their shipping costs.
I'm eating a donair sandwich with copious amounts of shredded marble cheese, right now. 😐
Sounds like reason plenty for dubya dubya 3, if this indeed comes to pass.
Es por esto que todos deberíamos aprender a hacer nuestros propios quesos con rosbergmartin
This is not Gouda.
I like how the solution here is anything other than fixing the problem 🙄
where is the cheese world
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