Bluegrass Dairy and Food's Blog

Our Company News & Updates

How Safe is Overnight Cheese?

Who doesn’t love a nice wine and cheese party? There’s something relaxing and sociable about carving a slice of Asiago off the block, or nibbling on a cheddar-topped toothpick. Cheese is the ultimate evening party food; it’s a perfect complement to...

A History of Powdered Cheese

America’s favorite foods are made from powdered cheese. On a regular basis, families come together to enjoy Kraft Mac and Cheese for dinner. Nacho Cheese Doritos and Cheetos Cheese Puffs are a staple snack for every good party. But powdered cheese goes much deeper...

Is Softened Butter Safe?

The best chocolate chip cookie recipes call for softened butter. The mellow taste and soft texture of the room-warmed butter folds easily into the flour and sugar,  making a perfectly smooth dough. The taste is well-worth the time you spend waiting (im)patiently for...

Whey Do You Know About Protein?

When we think of protein, we tend to think of meat. Steak, chicken, and pork dominate the conversation when it comes to protein – and why wouldn’t they? The average beef sirloin steak contains a whopping 26 grams of pure protein. For athletes and...

Butter v. Margarine – Who Wins?

Everything tastes better drenched in butter. From seafood to biscuits to perfectly-flaky croissants, the savory spread is a reliably delicious addition to almost every dish. But not all that long ago, a health craze drove butter from our tables and put something else...

The Science of Cheesemaking

Would you drink milk that had been left to sour, drained into dense clumps, seasoned with bacteria, and later left to mingle with fungi for a few days? Odds are, you do just that every day! We call it eating cheese.   Cheesemaking is a difficult process; every...

Do you Know Your GMO?

Americans love their science fiction. A seemingly unending stream of shows and movies speculating about the risks and rewards of future technology populate our televisions on a daily basis. Given the constant influx of science drama, it’s no surprise that we...

Employee Spotlight: Ricky Gulley

Cheese. We put it on pizza, stir it into sauces, and sprinkle it atop pasta. It’s one of those ingredients that goes well with just about everything – and is so commonplace that many people forget the sheer amount of care, time, and sheer skill that goes into making it. Though it often earns less public appreciation than other foods, cheesemaking is as much a fine culinary art as wine- or chocolate-making.