Her Story You may not know our friend Fromagina – she’s the lovely daughter of Mr. Fromage Blanc and Ms. Mascarpone. Ricki (the Cheese Queen) made this match 30 some years ago at the Royal palace...
Brooke Moore (14) - Food Artist Extraordinaire!
Last year we had a promotion going for awhile where, if you sent in a recipe with a picture of it, you received a gift certificate to our store (cheesemaking.com). We had quite a few responses an...
Peter Corrigan's Unicorn Cheese
When Peter Corrigan from Princeton, New Jersey sent us pictures of his “rainbow” cheese, we were surprised and delighted. We think it’s beautiful! He told us he made it with non-artificial natur...
Turkish Dessert with Kemalpasa
Made in a pie plate. The cream tastes like rice pudding (without the rice). The “cookies” in it are a cross between cookies and cake. It’s not as sweet as most of our desserts here in the US. ...
How to Make Chaource (shah-OOSE)
Can you pronounce it? If you can, you’ve achieved a level of sophistication most people only dream about! We can never resist serving it to folks and acting as if everyone knows about this chees...
Goat's Milk Colby by Julie Ott
Goat’s Milk Colby By Julie Ott* A short while ago I got the opportunity to share my recipe for a cheese meld of Colby/Cheddar (click here). I am back again with another goat cheese recipe – Colby...
If you’ve ever been to an authentic Mexican restaurant in the US, you might have seen mention of crema or “table cream”on the menu. Most restaurants here use sour cream as a substitute, but it’s ...
Making Camembert for Beginners-Part 5/Troubleshooting
Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to info@cheesemaking.com and we’ll get right back to you....
Making Camembert for Beginners-Part 4/Recipe Variations
This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by clicking here. If you have already made Camembert using our simple recipe i...
Making Camembert for Beginners-Part 3/Easy Recipe
This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker can make this fabulous cheese. The second (click here) goes over the sup...
Making Camembert for Beginners-Part 2/Ordering Ingredients
This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It’s So Easy!” – click here and the third part – “An Easy Recipe” – click h...
Making Camembert for Beginners-Part 1-Why It's So Easy!
Photo courtesy of Murray’s A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the next article, we will go over all the ingredients and supplies you will need ...
Julie Ott's Goat Milk Colby/Cheddar
We love when you send us your recipes! Julie Ott in North Berwick, Maine sent us this one. We haven’t tried it yet, so, when you do, please let us know how it went. About Julie I have been (succ...
Making Poutine with Homemade Cheese Curds
Poutine is a Canadian dish which originated in Quebec. It basically consists of french fries with cheese curds on top, smothered in gravy. It is sold everywhere throughout Canada (even by McDona...
Kümmelkäse (Caraway Cheese) by Bob Albers
Kümmelkäse (Caraway Cheese) By Bob Albers* July 5, 1917! That date isn’t reported in the history books the way it should. We celebrate Washington’s birthday, Lincoln’s birthday and numerous othe...
David Jacob's Mozzarella Recipe
Mozzarella is probably the cheese most frequently made by home cheese makers, due, in part, to our 30 Minute Mozzarella Kit. We were the first of many companies to base a kit on the quick and eas...
Coffee Cheese by Chris Kridakorn-Odbratt in Laos
The wooden cup is a must-have tool for the indigenous Sami in the North, used for all drinking, and always carried with them. It is called a “kaasa,” kåsa. Chris is one of the most interesting c...
Cream Cheese Experiment by Bob Albers
My Experiment By Bob Albers Excuse me while I don my mad scientist hat. I have previously submitted an article on Creole Cream Cheese. I like it as a breakfast food. That’s how it is normally e...
Florentine Cheese Recipe by Sue Cummings
Sue Cummings of Kalispell, Montana teaches cheese making at Flathead Valley Community College (click here). The story she told us about how she learned to make cheese is a real testament to her p...
Sheep's Milk Camembert by Sara Hunt
About Sara: Sara Hunt works for an artisan creamery in northern Utah. She also has her own hobby sheep dairy (Three Point Farm in Logan, Utah). She told us she dedicates a fair amount of energ...
Howard's Own "Small Cheese" Recipe
By Howard Dewsbury in Barrie Ontario, Canada I am a 68 year old father of 4 lovely children and have been happily married to my wife Jane since 1969, and those children have given us 6 adorable g...
Bluma’s beautiful enamel bowl was her mother’s. Bluma Bier of Springfield, MA is a registered nurse at an outpatient clinic by day, and a homesteader in her dreams. Someday she may raise goats, ...
Making Gbejna - Cheeselets from Malta
Michael in Malta. He told us he doesn’t get to go there nearly enough. Michael Calleia (calleia.com) is a Maltese-American enjoying life with his wife and child. When not cooking with his daught...
Farmhouse Cheddar for Beginners
After one week of aging, rubbed with olive oil If you think making cheese is hard, this is the recipe for you. There is really no whey you can mess it up! I used the recipe in our book, Home Che...
All you need is milk
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