Free Republic

Marguerite Merritt is the Cheese Emissary for Rogue Creamery. Larry Sidor is the founder and master brewer for the Crux Fermentation Project. They decided to work together to develop a limited-edition lambic-style ale — a blue cheese beer. “I think we handled a healthy dose of skepticism even from our blue cheese devotees,” Merritt told KOIN 6 News. “When I told my brewers what we were doing, they pretty much laughed. They thought, ‘no way, this will not work,'” Sidor said. The collaboration brings together 2 Oregon icons for an unusual but tasty product. A tasting event is set for...

Several thousand years ago, an Iron Age salt miner took a dump in what is now the Hallstatt-Dachstein/Salzkammergut area of Austria. In all likelihood, the pooper never gave their little deposit a second thought, and would be rather surprised to learn that it has now become a scientific artifact, enabling researchers to discover that Europeans ate blue cheese and drank beer 2,700 years ago. Reporting the ancient excrement in the journal Current Biology, the study authors reveal that the paleofeces has remained preserved in the region’s prehistoric salt mines over the past few millennia. Using a range of analytical techniques,...

A study by the UK-based biotech company Lycotec found that blue cheese may have anti-inflammatory properties that protect against many diseases. Blue cheeses like Roquefort and Bleu d'Auvergne are being credited with helping reduce cardiovascular disease in France. A studyby the UK-based biotech company Lycotec found that blue cheese may have anti-inflammatory properties that protect against many diseases. The anti-inflammatory properties increased the longer the cheese was ripened, said the Globe and Mail. AFP reported that the benefits of the cheese work best in the gut and just underneath the skin, which may help slow signs of aging. The researchers...

Pizza chef Gaetano Esposito displays his creation, a pizza in the form of U.S. President Barack Obama and his wife Michelle, in front of his brick ovens in Naples January 22, 2009. The pizza is made with cream of eggplant, tomatoes, ricotta cheese, cream of artichoke, buffalo mozzarella and extra virgin olive oil.