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RECALL ALERT: Two popular Woolies cheeses spark listeria concerns

Woolworths stores nationwide are issuing a recall on two popular Camembert cheese brands due to potential listeria contamination. The recall specifically pertains to two 125g Camembert cheese products that have been identified as having potential microbial contamination, specifically Listeria monocytogenes. The affected products are the Unicorn Classic Camembert from Snowbrand Australia, trading under the name Unicorn Cheese, and Community Co's French Style Camembert. Both of these cheeses carry Best Before dates of November 8, 2023. These products were available for purchase not only at Woolworths stores in Victoria, New South Wales, South Australia, and Tasmania but also at other retail outlets, including Natures Best, V & C Food Distributors, and Bills Cheese and Yoghurts in New South Wales, as well as Our United Food Co in Queensland. Select independent stores, such as IGAs in Victoria and Queensland, also stocked these cheeses. Listeria monocytogenes is a bacterium that can pose health risks, particularly to vulnerable individuals such as pregnant women, their unborn babies, the elderly and those with weakened immune systems. The Food Standards Australia New Zealand (FSANZ) issued a statement warning, "Listeria may cause illness in pregnant women and their unborn babies, the elderly, and people with low immune systems." FSANZ advises any consumers who are concerned about their health in relation to these products to seek medical advice and return the items to the place of purchase for a full refund. The affected Camembert cheese products belong to Batch 123123E Est No 287. Consumers seeking more information can contact Snowbrand Australia (Unicorn Cheese) at 02 4423 1266. Images: FSANZ

Legal

Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Don’t say cheese! Travel destinations where photos are illegal

While many happy travellers love to immortalise their holiday with a collection of photos, there are some places that don’t allow for pics to be taken. In several destinations across the globe, tourists are actually banned from taking selfies and can even get fined for breaking the rules. So before you pull out your camera and strike a pose, you might want to check if what you’re snapping a photo of is legal. Here are just a few places where taking photos isn’t allowed. The Sistine Chapel, Vatican City The use of professional cameras and phones is strictly prohibited in the Sistine Chapel so don't even think about it. According to <a href="https://www.vaticancitytours.it/blog/are-cameras-allowed-in-the-vatican-city/#:~:text=Sistine%20Chapel&text=The%20real%20reason%20for%20the,companies%20to%20fund%20the%20project.">VaticanCityTours,</a> the reason you can't take pictures dates back to 1980 when the chapel was restored due to damage caused by flash photography. Mecca Pilgrimage, Saudi Arabia In Saudi Arabia, it is against the law to take photos of worshippers during Hajj, otherwise known as their pilgrimage to the holy city of Mecca. This is due to it being disrespectful to snap people while they are on their religious journey. The Blue Mosque, Turkey Taking a photo of the outside of the iconic Blue Mosque is totally okay, but snapping any photos of the interior is a big no. Visitors also must follow strict dress codes as well as other rules and regulations. Anne Frank's House, Amsterdam Taking photos or selfies in the House of Anne Frank is not allowed inside the museum due to its serious nature. There is a very sombre mood within the historical house, making it a time for reflection, not for flash photography. Palace of Versailles, France Photos of both the Palace and the surrounding gardens are strictly prohibited for all travellers. This is due to concerns about the preservation of artwork and the safety of visitors. Garoupe Beach, France The famous Garoupe beach in southern France banned holidaymakers from taking selfies during the busy season in the middle of summer. The law was first introduced to stop people from bragging about their holiday and just enjoy the stay rather than show off on social media. Image credits: Getty Images

Travel Tips

Cheese fondue

Looking for something delicious and different to cook for dinner? Try this simple old-school favourite. Ingredients: <ul> <li>1 cup white wine</li> <li>1 garlic clove, crushed</li> <li>1 2/3 cups gruyere cheese, grated</li> <li>1 2/3 cups cheddar cheese, grated</li> <li>1 tablespoon extra virgin olive oil</li> <li>1/2 cup mascarpone</li> <li>1 to 2 tablespoons kirsch</li> <li>Wood-fired bread, toasted or chargrilled, cut into pieces</li> </ul> Method: <ol> <li>Place wine and garlic in a saucepan over medium-low heat and cook for five to six minutes until reduced by half. Add gruyere and cheddar and melt, stirring occasionally, until smooth and combined. </li> <li>Meanwhile, brush bread with oil and chargrill until crisp and golden.</li> <li>When you're ready to serve, stir the mascarpone into the fondue, add the kirsch to taste and enough boiling water to make a loose, smooth sauce.</li> </ol> Note: As well as bread you might want to also offer other things for dipping such as prawns or broccoli. Image: Getty

Food & Wine

Doctors say cheese could be as addictive as drugs

Look, we’ve all be there: you’re enjoying a tasty cheese platter, perhaps with a glass of red, and before you know it, you’ve devoured the entire wheel of camembert. You’re not even sure how it happened; all you know is the cheese was too delicious to stop. But before you berate yourself for your lack of willpower, stop – because it may not be your willpower but that the cheese is simply too addictive. According to Thrillist, Dr Neal Barnard, founder and president of the Physicians Committee for Responsible Medicine, has called cheese “dairy crack” because your brain reacts to a particular protein in it the way it would any other addictive substance. “These protein fragments can attach to the opiate receptors in your brain,” Dr Barnard says. “As the name implies, casomorphins are casein-derived morphine-like compounds.” Cheese also has high fat and salt content – two other things that our brains enjoy. However, lucky for all the cheese lovers out there, even though our brains may react to cheese similarly to morphine, it doesn’t have any brain-destroying compounds as the drug. Image: Getty

Body

Can you freeze cheese?

Dairy products are notoriously fussy when it comes to freezing. But when there’s a great sale at the supermarket, it’s hard to resist the siren call of a big discounted brick of cheese. It doesn’t last forever in the refrigerator, but can you freeze cheese? Yes – sometimes! The general rule of thumb is that freezing cheese will likely change its texture. If you do opt to freeze extra cheese, its best use after thawing is for cooking– the texture change becomes a moot point after it’s all melted. You probably don’t want to freeze the fancy stuff you bought for snacking on with homemade crackers, though. But frozen cheese, once thawed, would be perfect in a cheesy bake or casserole recipe. Can you freeze mozzarella? Blocks of mozzarella or shredded mozzarella are fine to freeze, though they tend to have a crumbly texture after freezing. Just avoid freezing fresh mozzarella, as its high water content has a likelihood of forming ice crystals. Can you freeze cottage cheese? Cottage cheese, along with ricotta cheese, can be frozen. However, upon thawing, both cheeses are likely to have a grainier texture. As with most frozen cheeses, thawed cottage and ricotta cheeses are best used in baked or cooked recipes. Can you freeze cheese slices? Yep! For prepackaged sliced cheese, just pop the package into a freezer bag and place it in the freezer. For deli-sliced cheese, place a piece of parchment paper in between each slice of cheese. Then wrap the cheese in freezer paper, tape shut and place the whole package in a freezer bag or freezer-safe container. Can you freeze shredded cheese? For prepackaged shredded cheese, place the package in a freezer bag before putting it in the freezer. For cheese you shred or grate yourself, place it in a freezer bag and carefully remove as much air as possible from the bag. This article originally appeared on <a href="https://www.readersdigest.com.au/kitchen-tips/can-you-freeze-cheese-yes-heres-what-you-need-to-know" target="_blank" rel="noopener">Reader's Digest</a>. Image: Getty

Food & Wine

Why is cheese so stinky?

For those who partake, cheese can be one of the most delicious, yet sometimes stinky, parts of a good meal. Everything from a charcutier board to a pizza becomes infinitely better with some cheese. But cheese has some deep, dark secrets in its yellow interior – and most of them involve large quantities of mould. <h3>How did we even get cheese in the first place? </h3> Researchers think that we’ve been eating cheese for a very long time. <a href="https://cosmosmagazine.com/history/study-finds-europeans-have-been-eating-cheese-for-at-least-7200-years/">In 2018,</a> archaeologists discovered pieces of ancient pottery in modern day Croatia that had fatty acid residues on it that could have been cheese. The team suggested that these early farmers could have been eating cheese from at least 7,200 years ago. To put that in perspective, that’s at least three thousand years before the first Egyptian dynasty. Unfortunately, scientists don’t know what that sort of cheese would have been like, but the evidence suggests that many early cheeses were like cottage cheese. According <a href="https://www.idfa.org/history-of-cheese" target="_blank" rel="noopener">to the International Dairy Foods Association</a>, cheese could have been an accidental discovery. Rennet – a group of enzymes located in sheep or cow stomachs – cause milk to curdle. If a cow or sheep’s stomach was used for milk transportation, the rennet will start the process of cheese-making and create curds and whey. This dairy-like substance is heading in the direction of cheese. <h3>How do we make cheese?</h3> Today’s cheese making is pretty similar to how they did it back then – but with a lot more microbes added to the process. Instead of rennet to curdle the milk, today many producers use chymosin – which is the chief enzyme in rennet. If you genetically engineer the yeast by inserting rennet genes from animals into the yeast genome they’ll happily pump out chymosin for all our cheese making needs. But be warned, you’ll need vats of the stuff. Whey is not really used in cheese making, but the curds are where the cheese process really starts. These blobs of a white, kind of squeaky substance is then processed into different forms to make different cheeses. Mozzarella is stretched and kneaded to its dough-like texture, while cheddar undergoes ‘cheddaring’ – a process where curds are stacked on top of each other to push out moisture and create a harder, denser cheese. For other cheeses, there’s a secret ingredient missing – microbes. Many different varieties need to go through a process of ‘ripening’, where microbes, like fungi and bacteria, are added to the base cheese and then left to sit. Brie and camembert get sprayed with <a href="https://en.wikipedia.org/wiki/Penicillium_camemberti" target="_blank" rel="noopener">Penicillium camemberti</a> mould and left from four to five weeks to get their white outside and soft squishy interior. Blue cheese, on the other hand is injected with spores from Penicillium roqueforti to be able to create those blue veins of mould. But these moulds all pale in comparison to a particularly stinky type of bacteria called <a href="https://en.wikipedia.org/wiki/Brevibacterium_linens" target="_blank" rel="noopener">Brevibacterium linens</a>. This bacterium is used to ferment particularly funky cheeses like Munster, but it’s also the bacteria which causes human foot odour. Just think about that next time you’re having some cheese on crackers! <h2>Cheese dreams?</h2> It’s a commonly-held belief that eating cheese can give you nightmares. And in fact, <a href="https://cosmosmagazine.com/science/biology/explainer-can-cheese-make-you-have-weird-dreams/">scientists have put this to the test.</a> A 2005 study – conducted by the British Cheese Board – asked participants to eat 20 grams of cheese half an hour before going to bed every night for a week. When they woke up, they immediately wrote down any dreams. Participant were assigned a type of cheese: stilton, cheddar, red Leicester, British brie, Lancashire and Cheshire. None of the 200 volunteers reported having nightmares, but delightfully, 83 per cent of the participants that ate red Leicester had pleasant dreams. Cheddar, on the other hand, led to dreams about celebrities, while Cheshire led to no dreams more than half of the time. Although this study is heaps of fun, we can’t comment on the scientific rigor of the British Cheese Board, so you should probably take the story with a grain of salt. If you want even more cheesy facts, find out about raw cheese, and endure plenty of cheese puns, keep an ear out for a whole episode on cheese for the ‘Huh? Science Explained’ podcast on the <a href="https://www.listnr.com/podcasts/huh-science-explained" target="_blank" rel="noopener">LISTNR app</a>, or anywhere you get your podcasts. This article originally appeared on <a href="https://cosmosmagazine.com/podcast/why-is-cheese-so-stinky-huh-podcast/" target="_blank" rel="noopener">Cosmos</a>. <div id="cosmos-link-back" style="box-sizing: border-box; font-family: halyard-text, sans-serif; scroll-margin-top: 180px; background-color: #ffffff;"></div>

Food & Wine

Ham and cheese pinwheels

An easy snack to make for parties or when the grandchildren are over, these ham and cheese pinwheels are a delight to eat. Makes: 20 Ingredients: <ul> <li>2 sheets frozen ready-roll puff pastry, thawed</li> <li>¼ cup tomato paste</li> <li>100g sliced ham</li> <li>1 cup grated cheddar cheese</li> <li>1 egg, whisked</li> </ul> Method: <ol> <li>Lightly flour a surface and unroll pastry. Spread a layer of tomato paste evenly over pastry, leaving a 1cm border around the edges. Arrange ham slices evenly over top. Scatter grated cheese over.</li> <li>Brush edges of pastry with egg. Roll pastry as tightly as possible. Wrap each roll in plastic wrap and refrigerate for at least an hour. </li> <li>Preheat oven to 180°C Line two baking trays with baking paper.</li> <li>Using a sharp knife cut each roll into 10 slices. Place cut side up on lined trays. Brush each pinwheel with egg. Bake for 10 to 15 minutes or until puffed and golden. Serve warm or cold. </li> </ol> Image: Getty

Food & Wine

The Ultimate Mac and Cheese

The crumbly top is the perfect partner for a decadent cheese sauce. <h2 dir="ltr">Ingredients</h2> • 400g dried macaroni • Melted butter, for greasing • 1 bunch chives, chopped • Sea-salt flakes and freshly ground white pepper, to season • 1 thick slice sourdough • 70g cheddar, grated • 20g butter, melted Cheese sauce • 40g butter • 1 brown onion, roughly chopped • 4 rashers (250g) rindless bacon, thinly sliced • ¼ cup plain flour • 3¼ cups milk • 180g cheddar, grated <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Cook macaroni in a large saucepan of salted boiling water following pack instructions. Drain well, then return macaroni to pan. </li> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease an 8-cup capacity baking dish with melted butter. </li> <li dir="ltr" aria-level="1"> To make cheese sauce, melt butter in a large deep frying pan over a medium heat. Add onion and bacon and cook, stirring, for 5-10 minutes or until onion has softened. Add flour and stir until combined, then cook for a further 2 minutes. Remove pan from heat and gradually add milk, stirring continuously until smooth and combined. </li> <li dir="ltr" aria-level="1"> Pour sauce over macaroni, then add chives and stir to combine. Season with salt and white pepper, then transfer macaroni and sauce mixture to prepared dish. </li> <li dir="ltr" aria-level="1"> Process sourdough in a food processor until crumbs form. Transfer crumbs to a small bowl, then add cheddar and melted butter. Stir to combine. </li> <li dir="ltr" aria-level="1"> Scatter crumb mixture over macaroni and bake for 25 minutes or until golden. Serve immediately. </li> </ol> Cook’s tips <ul> <li dir="ltr" aria-level="1"> Add an adequate amount of salt when to your water when boiling your pasta. Well seasoned pasta is the key to great mac and cheese. </li> <li dir="ltr" aria-level="1"> Always opt for smaller varieties of pasta, preferably hollow to hold plenty of that irresistible cheesy sauce. Elbow pasta is the classic choice but other shapes including fusilli, conchiglie or farfalle work as well. </li> <li dir="ltr" aria-level="1"> Perfect your bechamel. Remember to constantly stir the sauce and cook off the flour well. Making sure the milk doesn’t boil is vital, and when adding your choice of grated cheese, do it in stages ensuring it melts completely before adding more. </li> <li dir="ltr" aria-level="1"> If you do have some spare cream in the fridge, replace some of the milk with it for a richer and silkier bechamel. </li> <li dir="ltr" aria-level="1"> To elevate the flavour profile of your dish, add some spices or extra ingredients. Try mustard powder, garlic, chilli or nutmeg. </li> <li dir="ltr" aria-level="1"> Don’t limit to yourself to one type of cheese, try adding a trio. Whether it’s gruyère, brie or even something stronger like blue or parmesan. </li> <li dir="ltr" aria-level="1"> This recipe already incorporates bacon, but if you want to make it meat-free, try adding sautéed mushrooms, seasonal herbs, caramelised onions or even sundried tomatoes. </li> </ul> Image: Better Homes & Gardens

Food & Wine

10 foods you had no idea you could freeze

Who knew the coldest area of your fridge could house more than just microwavable pizza and leftover bolognaise sauce? Here are 10 surprising freezable foods that will result in a whole lot less food being wasted and a whole lot more money being saved! Egg Whites The essential ingredient behind all manner of meringue-based eats can last up to 12 months within the coldest of your kitchen’s confines. Egg experts maintain these will work the best if thawed within the fridge the night before baking. Thanks, eggsperts! Butter This kitchen staple is a great food to store in the freezer, especially if you don’t think you’ll use it all by the sell-by date. The original packaging should protect it from freezer burn, but store the butter in a freezer bag if you don’t plan on using it in the immediate future. (This will also protect it from smelly foods.) Buttermilk Pancakes’ delicious DNA lasts slightly longer in a refrigerator than it does in your mouth. Solve that by first freezing buttermilk in ice trays, and then place them in some sort of resealable food storage container. The resulting cow cubes will last for up to three months! Bread Carbs do indeed like the cold. Sliced sandwich bread can last over three months within the ol’ ice box while a baguette can maintain for a month, and subsequently be returned to its former Gallic glory via dousing it with a wee bit of water before it hits the oven. Vive la France! Potato chips & pretzels Are you both a snack enthusiast and a fan of buying in bulk? Do the latter and have no worry about the sell-buy date of the former once you pile your Smith’s and Kettle chips into our freezing friend. Not only does the chill double their sell-by date, but the cold actually adds to their crispy content. Just remember to vacuum your couch cushions when you’re done. Avocados These addictive little guacamole makers aren’t cheap. Freeze your financial addiction to “alligator pears” by, well, freezing them. Cut the fruit in half, peel, then quickly place your hors d’oeuvres ornament within the fridge’s bristly basement for best/future results. <a href="https://www.readersdigest.com.au/healthsmart/conditions/osteoarthritis/18-anti-inflammatory-foods-eat-reduce-pain" target="_blank" rel="noopener">Along with avocados, find out the best anti-inflammatory foods to eat to reduce pain.</a> Corn on the cob Corn on the cob is a culinary staple for summer barbecues and parties, and if you wish you could chow down year round, you’re in luck. You can stock up on fresh sweet corn just as it’s going out of season and freeze it for up to a year. Seal your corn in freezer bags, with the husks and silk still intact, and store immediately after buying it. Herbs Some gardening enthusiasts dry and store herbs until a recipe calls for them, but this method can diminish the flavour. Freezing herbs like basil, oregano, parsley, thyme, or mint (just to name a few) keeps them in prime condition to be added to a meal. Here’s how to do it, courtesy of TasteofHome.com: Chop herbs finely, place in ice cube trays, cover with water or olive oil and freeze. Once frozen, place in a freezer bag. Take out cubes as needed to add to stews, soups and casseroles. However, frozen herbs will be too limp to use as a garnish. Nuts Freezing nuts helps preserve their natural oils. Store in an air-tight container or wrap well in plastic and put in a freezer bag, and they can stay good for up to eight months. Hard Cheese Although previously frozen cheese is perfectly safe to eat, the texture changes and becomes more crumbly, so only do this if you plan on using the cheese in recipes and not as part of a cheese platter. Wrap block cheese in airtight wrapping or put it in a heavy-duty freezer bag. You can also grate the cheese in one or two cup servings and freeze in a bag. It will last for about six months. This article was originally published on <a href="https://www.readersdigest.com.au/kitchen-tips/10-foods-you-had-no-idea-you-could-freeze?pages=1" target="_blank" rel="noopener">Reader's Digest</a>. Image: Getty

Food & Wine

Popular cheese recalled due to contamination scare

A popular cheese sold in supermarkets across Australia has been recalled due to fears it has been contaminated with E.coli.The snack, “L’Artisan Organic Marcel”, which is manufactured by Mortlake Organic Dairy, has been available in supermarkets in Victoria and Queensland, including IGA, along with independent grocers in South Australia. It was also for sale at select Coles Local stores in Victoria.E.coli contamination is believed to be the reason for the recall, according to Food Standards Australia.“Food products contaminated with E.coli may cause illness if consumed,” Food Standards Australia has advised. “Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.”

Food & Wine

NATIONAL RECALL: Aldi issues Listeria alert for popular cheese

Image: News.com.au Aldi has issued an urgent national recall on two of its popular cheese products amid a suspected disease outbreak that could lead to illness in pregnant women. The popular supermarket chain announced a recall on Snackers Market Little Pickers Cubed Tasty Cheese and Mini Crackers (35g), and Little Pickers Cubed Tasty Cheese and Pretzels (40g) due to a suspected Listeria infection. Food Standards Australia and New Zealand said the cheese had been sold at Aldi stores nationwide, with the recall applying to all products marked with the use by dates up to the 3rd of February 2022. “Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund,” Aldi said in its recall notice. This is the second cheese recall this week announced by FSA, with consumers being urged to avoid eating the Good To Go brand Tasty Cheese Salami and Cabanossi products from a range of IGA and Woolworths supermarkets and featuring certain use-by dates. A suspected Listeria infection is also at fault. Manassen Foods Australia said the Mild Salami Bite use-by dates of concern are December 21, 24, and January 13, while the Cabanossi dates are December 15 and 23. The products have been available for sale at Woolworths and independent grocery stores including IGAs in NSW, Queensland, Victoria, Tasmania, SA and WA. Monta Foods last week recalled its YBC Picola Strawberry 58.8g product because of an undeclared egg allergen.

Food & Wine

Rejoice! The local Aussie businesses returning home

After more than a decade of foreign ownership, many iconic Australian brands are returning home. This is due to Bega Cheese Limited completing its acquisition of Lion Dairy and Drinks which has iconic brands such as Dairy Farmers, Farmers Union, Yoplait, Big M and Daily Juice. "We are delighted to bring many Australian iconic brands to the Bega Cheese family," Executive Chairman Barry Irvin told A Current Affair. <blockquote class="twitter-tweet"> After more than a decade of foreign ownership, a group of iconic local products are being returned to Australian shores. <a href="https://twitter.com/hashtag/9ACA?src=hash&ref_src=twsrc%5Etfw">#9ACA</a><a href="https://t.co/rrLOCuUKZk">https://t.co/rrLOCuUKZk</a> — A Current Affair (@ACurrentAffair9) <a href="https://twitter.com/ACurrentAffair9/status/1354126960369274888?ref_src=twsrc%5Etfw">January 26, 2021</a></blockquote> "Dairy Farmers and Farmers Union were founded before federation, some 120 years ago, and some dairy farming families that have supplied dairy farmers for that entire period of time." Australian entrepreneur Dick Smith was also thrilled with the news "It's absolutely fantastic to think that all these brands that were foreign-owned and bought by big American companies and European companies are now coming back to Australian hands," entrepreneur of Australian products, Dick Smith said. "People talk about Australian made and that's good, but Australian made and owned is important because the profits stay here, the wealth stays here." The $534 million dollar deal will result in Bega doubling in size as a company, with an estimated $3 billion in revenue.

Food & Wine

Cheeky attempt to cash in on Coon cheese name change

In what appears to be a tongue in cheek post, a man has posted an empty packet of "vintage" Coon cheese for sale after it was rebranded to Cheer. Critics came after the 85-year-old dairy product, stating the original name had racist connotations which is what prompted the brand to announce the name change last week. Now a man in Perth is looking for ways to make a quick buck after he posted the empty packet on Facebook Marketplace and priced it at $50. “Vintage cheese packaging. No longer in circulation, you may have seen these about,” the seller writes on the post. “Some people found theirs to be racist but I can assure you this one was named after its creator, not under any bad motives. “One previous owner before me, stored in safely in a fridge. “Used to access the contense (sic) but is in as new condition. “Absolutely 100 per cent genuine, can post or deliver within Perth for a fee.” However, there is a fatal flaw in the man's plan as the old brand will remain on shelves until July. Shoppers can buy a full packet of cheese from supermarkets for between $6 to $8. The cheese was originally named after “Coon” after American cheese pioneer Edward William Coon who died in 1934, but the word is a racist slur against people of colour.

Money & Banking

Iconic Coon cheese unveils new name after racism claims

The makers of Coon Cheese have rebranded after bowing to public pressure amid racism claims. The cheese was originally named "Coon" after American cheese pioneer Edward William Coon, but the word is also a racist slur against people of colour. The 85-year-old dairy product will now be known as "Cheer cheese" from July, a decision that was made six months ago in response to growing criticisms of racism. “The name Cheer has the significance of pleasure and joy,’ Saputo chief executive Lino A. Saputo said. “We took some time to think about this, we wanted to do the proper due diligence and consulted with different focus groups and we narrowed it down to three to five names and resoundingly consumers thought this was the right reflection of what we’re bringing for families." “CHEER Cheese is a cheese for everyone, and we trust our valued consumers and those who are new to our products will embrace this new name.” <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7839455/coon-hero-1.jpg" alt="" data-udi="umb://media/63fa2e0e265449e9a8203b0e193c4cec" /> <div class="body_text redactor-styles redactor-in"> The company announced the decision six months ago as the Black Lives Movement gained momentum around the globe. “At Saputo, one of our basic principles as an organisation is to treat people with respect and without discrimination and we will not condone behaviour that goes against this,” the company said in a statement. Despite the cheerful name change, there was an outpouring of anger on social media after the name change was announced. One person said: “Absolutely bulls..t. I won’t ever call it that.” “I’m an Aussie and our Coon cheese is getting a name change to cheer cheese – another Aussie icon name gone,” another said. “How ridiculous. It may well be a racist slur, but was the gentleman’s surname. Cheer cheese? I mean, really?” one woman wrote. The new products will be on supermarket shelves nationwide from July 2021. </div>

Food & Wine

Sweet and tangy lemon and blueberry cheesecake

Time to prepare 1 hr 10 mins |Serves 10 Lemon and blueberry cheesecake Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal! Ingredients <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> Biscuit base <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> Directions 1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease. 2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge. 3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top. 4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve. Tips Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Variations Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries. Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined. Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving. Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books). Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a>

Food & Wine

Coon cheese to dump “racist” name

The Canadian owners of the Australian Coon cheese have said they will be dumping the brand’s name after careful consideration. The company sent a letter to Aboriginal activist Stephen Hagan which noted they would be honouring the memory of the brand while simultaneously encapsulating the brand’s new values. The name change follows after Mr Hagan and others notable names including actor Josh Thomas called out the brand name earlier this year, saying it was “racist”. Saputo Dairy Australia has since responded to the calls, with the company’s CEO Lino Saputo Jr saying in a statement the brand is developing a new name that will be “aligning with current attitudes and perspectives”. “We performed a careful and diligent review of this sensitive situation,” Mr Saputo Jr said. “We wanted to ensure we listened to all the concerns surrounding the COON brand name, while also considering comments from consumers who cherish the brand and recognise the origin of its founder Edward William Coon, which they feel connected to. “After thorough consideration, Saputo has decided to retire the COON brand name. As part of this process of transformation, we commit to keep our stakeholders informed as we move forward. “At this time, we are working to develop a new brand name that will honour the brand affinity felt by our valued consumers while aligning with current attitudes and perspectives.” The brand was originally named after American Edward William Coon despite being an Australian company. However, the word is also a highly offensive racial slur used towards people of colour. Dr Hagan has been lobbying for more than two decades for the company to change the brand name. In 1999 Mr Hagan took his concerns to the Human Rights and Equal Opportunity Commission about the brand name with a complaint. However, his complaint was unsuccessful. His more recent complaint said the name should be “consigned to the past of outdated racist brands’’. Earlier this year, comedian and actor Josh Thomas sparked a heated debate by posting about the brand name and asking if it was still acceptable. Many argued the brand name was historic and had nothing to do with race. Others did say they felt it was time for a change.

News

“The word is horrid”: Calls for popular cheese to be renamed

There’s a renewed call to rename one of Australia’s best known cheese brands because its name is deemed offensive. Comedian Josh Thomas took to Twitter to post an image of Coon cheese with the caption “are we still chill with this?” He then explained that the word was widely considered to be “hate speech” and was used to belittle Indigenous Australians. Thomas believes removing the Coon name would be a small change and would “communicate that we see them, understand their pain and respect them”. Many followers agreed with renaming the dairy brand. “I always feel a bit uncomfortable with this name and if it makes me feel weird then I imagine it must be worse for an Indigenous person. Would it really matter if we changed the name?” said one. <blockquote class="twitter-tweet"> Hey Australia - are we still chill with this? <a href="https://t.co/3pY2wyZ3IY">pic.twitter.com/3pY2wyZ3IY</a> — Josh Thomas (@JoshThomas87) <a href="https://twitter.com/JoshThomas87/status/1271972388255576064?ref_src=twsrc%5Etfw">June 14, 2020</a></blockquote> But many also disagreed, saying the change was unnecessary. “100 per cent chill. It's a non-issue,” said one. “I feel like you’re just stirring the pot now. It was named after the guy who made it. Taking the cheese off the shelf won’t stop the racist attitudes that people in this country have. It also won’t take back any of the racial history here either,” said another According to Coon’s website, the brand was first established in 1935 and “recognises the work of an American, Edward William Coon, who patented a unique ripening process that was used to manufacture the original cheese”. But Thomas wasn’t phased by those pointing out the brand’s history, saying the focus should instead be on the name’s potential to offend. “It’s amazing the respect people have for the name of a man who invented a processing technique of cheese – who died in 1934. And the disrespect they have for black people,” Thomas wrote. “I honestly wasn’t expecting so many of my followers to defend a word that is widely considered hate speech. I honestly thought my followers were anti-racist and compassionate. “Like, even if you DGAF (sic) about the Aboriginal Australians who have been called this – and the pain the word represents. Surely you can see it makes Australians look silly to the rest of the world?” A number of Aboriginal Australians, who also commented on Twitter, backed up Thomas’ view that the cheese brand should be renamed. “I’m Indigenous and absolutely hate that word,” said one. Another follower added, “the amount of times I was called that (name) was insane … The word is horrid”.

Food & Wine

Papaya, goat cheese and honey toast

Give your morning breakfast a twist with freshly sliced papaya on toast. Fresh and delightful! Serves 1 Prep Time: 2 minutes Recipe by: <a href="http://www.australianpapaya.com.au/">Australian Papaya</a> Ingredients: <ul> <li>1 piece sourdough bread, toasted (50g)</li> <li>1/4 cup or 60g crumbled goat cheese</li> <li>75g thinly sliced papaya</li> <li>1/2 tbsp honey</li> <li>1tbsp Fresh mint, shredded</li> </ul> Method: <ol> <li>Top toasted sourdough with goat cheese and papaya to taste.</li> <li>Drizzle over honey and sprinkle with mint to serve.</li> </ol>

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Papaya, goat cheese and honey toast

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