Sacre bleu!
OPINION: This old mutt hears some of the world's favourite cheese could soon disappear off shop shelves unless science can find a way to save the mould that makes them.
In a protest to show that Switzerland’s new rules on Swiss-made are too lenient, a luxury watch-maker has made a ‘100% Swiss’ timepiece incorporating cheese.
The watch is made only of locally produced natural resources such as a strap of cowhide rather than alligator leather.
At the recent Geneva annual watch fair, H Moser & Cie unveiled the one-of- a-kind piece, presented in a case made of resin mixed with pasteurised Vacherin Mont d’Or cheese.
The ‘Swiss-made’ designation is so meaningless that the company will no longer use it, a spokesman said “As much as 90% of components can be made in Asia, but the watch could still carry the Swiss- made label,” said chief executive Edouard Meylan.
“The Swiss watch industry doesn’t want people to know that we don’t want to be compared with a label that’s not strong enough and that many brands are abusing”
Nine lucky school leavers passionate about farming will join Pamu for a two-year journey into agriculture, living and working at Pamu farm, Aratiatia near Taupo.
Nutritionists are urging Kiwis to kickstart their day with a piece of fresh fruit to help improve their health and wellbeing this autumn.
Under its innovation strategy, Craigmore Sustainables says it is collaborating with new innovators of technology across sustainability, people, animals and business management to enhance New Zealand's dairy sector.
Deeply cynical and completely illogical. That's how Kimberly Crewther, the executive director of DCANZ is describing the Canadian government's flagrant breach of international trade law in refusing to open its market to New Zealand dairy exports.
This week the winner of the prestigious Ahuwhenua Trophy for the top Māori Dairy farm will be announced at a gala dinner in Hamilton.
Once-a-day milking (OAD) can increase or lower the amounts of proteins in milk, according to a new study published in the journal Dairy.