Fun Along the Whey

Affinage is the final phase in the life cycle of cheese. This is where the fresh pressed curd undergoes changes in flavor, aroma and texture. This course waled me through the...

This article details how Saint Nectaire is traditionally made in the Auvergne. The farms where the cheese is made are either high on the plateau with the summer herds and...

Recently I spent a few days at the VIAC program on Spanish cheese. If they had to pick one person who probably knew more about the history, process and current state of...

Over the past several years I have spent a good deal of time visiting cheese makers around the world in search of the real story behind great cheese. True Parmigiano-Reggiano cheese...

In Sept Jim Wallace spent two weeks visiting traditional cheese makers in France and Italy, spending several days in the Piemonte region visiting this grand celebration of cheese. Here he shares...

Ever hear of 5th graders making canolies with homemade mascarpone cheese? How about 5th graders stretching mozzarella and stirring ricotta made from scratch for lasagna? These same fifth graders also...

My husband and I discovered artisan cheese two summers ago at a farmer's market in Londonderry, Vt. There we bought a Camembert-style soft-ripened cheese made from sheep's milk that we...

Do you want to make cheese with chocolate added in, or enjoy cheese and chocolate pairings? You have come to the right place, and to be clear, we are are...

Corky - Firm, hard, tough consistency, hard to break in fingers. When it breaks it does so in a woody manner. It is apparent at a very firm curd during...

It has been a long road traveling in many directions, sometimes simultaneous, sound familiar. I began in pre-med but wound up teaching environmental biology which led to 25+ years of...

Andrea is a new startup cheese maker and what drew her to my attention was the number of progressive questions she kept asking at our online tech site. These questions...

Sister Joanna leads the sisters of this monastery in making their own cheese. From their small herd of 8 cows, the sisters make cheese daily to improve their self sufficiency...

This is true Home or Farmstead cheese making on a small scale. Just to get started we would like to show you the before and after photos of our six...

This is my first trip to Spain for this so it shows a lot of how I go about making contacts. Its really like opening a surprise package every day. A...

Susan Marquis from Arlington VA. has been a cheese lover and home cheese maker for quite some time now. She sent us these wonderful photographs and her story from a...

This is something my family has made for years, and we were taught to make it this way while living in Saudi Arabia. It is a little more labor intensive...

I have used your Queso Fresco instead of mozzarella in pizzas and lasagnas and my family loves it. It melts beautifully, especially if placed on top of a tortilla and...

Problems with Ultra Pasteurized milk (UP) and how it affects 30 Minute Mozzarella Cheese. Unfortunately UP milk is here to stay. It is required by law to label the milks as such....

Years ago, we started making cheese with milk, oh what a joy. Making and aging our own cheeses. One day things were not quite the same. What happened? Well, the...

A few years ago, Ricki had the pleasure of visiting the Republic of Georgia, formerly part of Russia to sing with a group called Village Harmony. This beautiful country boasts some of...