Coeur a la Creme with Suzanne McMinn
Another challenge met! By Suzanne McMinn at Chickens in the Road This month, as part of my ever adventurous cheese challenge for New England Cheesemaking, I’m taking part in NEC’s month-long celeb...
Cottage Cheese with Kevin Lee Jacobs
Lighter than air! There is a lot of good information at Kevin Jacob’s blog, A Garden for the House. That’s because Kevin says he “was introduced to gardening when he was no taller than a delphini...
30 Minute Burrata with Suzanne McMinn
Ooooh! Burrata!!! Suzanne has done it again this month, conquering yet another mouth-watering pasta filata cheese. Who knew that from the hills of West Virginia, home of Chickens in the Road, woul...
This was his first attempt! Peter Barrett has been documenting his cooking adventures since the beginning of 2006, at his website Cookblog. His skills are impressive, to say the least! In addit...
Smoked 30 Minute Mozzarella by Jayne Maker
The Barefoot Kitchen Witch has done it again! We’ve featured a couple of Jayne’s posts about making cheese because she’s just so good at it (farmstead cheddar and feta)! She first started doing ...
This photo is intentionally blurred because they wish to remain anonymous. They make their own brie perfectly, take gorgeous pictures of it and talk about issues related to it. And yet, it...
McMinnarella - Easy, Soft and Mozzarella-like
Suzanne McMinn has created a whole new cheese! You have probably already read about this in our monthly Moosletter, so I won’t go on and on about Suzanne’s new cheese. Suffice it to say, she lo...
Simona and her husband, Robert Vogel on vacation in Hawaii It’s the same as the French version, but not mold-ripened. Simona Carini’s food website, Briciole is a great place to learn about...
Cottage Cheese from the Cheesemakers' Journal
Celebrating 30 years of recipes and news from our customers! This month is exactly 30 years from the date when Ricki and Robert Carroll published their first newsletter- The Cheese Press. They p...
Caerphilly with Suzanne McMinn
Glory Bee and Suzanne sharing a moment! This one is her very favorite cheese, so far! Suzanne has been searching high and low for a tasty cheese with a short aging time. This month she fo...
Esperanza Pallana of Pluck and Feather Often Called “Mexican Parmesan” It’s Cinco de Mayo this week and that reminds me how much I wish I was in Mexico eating elotes (grilled corn) Mexica...
Stirred Curd Cheddar with Suzanne McMinn
Suzanne does not really have a huge, monster hand- it just appears that whey! Everybody loves cheddar! Suzanne not only makes fabulous cheese- she takes mouthwatering pictures of it. This...
Making Chevre, Freezing It and Using it in Recipes
Spring means goat’s milk! And goat’s milk means chevre. Lots of it! As you know, sometimes you just can’t eat it all. In fact, you make so much that you have to freeze some of it. Not to worry...
Making Cheese Curds with Brian Dixon
Curds are Squeaking in Alaska! Brian Dixon just started making cheese a few months ago, but he is apparently a very fast learner! He has already shared his experiences with us twice-once when he ...
Making Feta with the Barefoot Kitchen Witch
Our favorite witch stirs up a powerful pot of Feta! I first interviewed Jayne in April, 2010, when she was just starting to make cheese. (Interview #4 with a New Cheese Maker) Then, in July, I po...
Queso Fresco with Suzanne McMinn
Ah! Fantastico! Suzanne has done it again, (but this time we sort of think she cheated because this cheese is so easy-it can’t be called a challenge)! She’s going to have to make a really hard o...
Caerphilly - Almost Instant Gratification!
The wait time is less than 3 weeks. I was reading our newly published book, The Cheeses & Wines of England & France the other day and I became interested in one of the many cheeses John Eh...
Brian and Deana Dixon Skim Milk Fromage Blanc Demonstrated by 12-Year Old, Deana Remember Brian Dixon from the great state of Alaska? (I posted an article in January with his story about ...
Making Romano with Suzanne McMinn
Our Cheese Challenger Does it Again! As you probably know, last summer Suzanne McMinn (Chickens in the Road) accepted our challenge to make a new cheese every month and she has emerged triumphant...
Mustafa's Hellim, Also Known as Halloumi
Mustafa Hakkani took pictures and wrote out his step-by-step directions. A week ago, I posted an article about Mustafa (click here) and in it, I promised to post his recipe for Hellim. I was a l...
Brian Dixon - On Making Mozzarella in Alaska
At first, he wasn’t sure he would ever be able to make cheese … Brian Dixon first tried to make our 30 Minute Mozzarella a few months ago, but his attempt was a dismal failure (excuse me – learnin...
A Gouda Time With Suzanne McMinn!
Suzanne is actually becoming quite the little cheese maker! Who knew? When we first found her at her wonderful website- Chickens in the Road, we knew she was a mover and a shaker, but we couldn’...
Making and Serving Cheese Curds
Photo by Sabra Horn, courtesy of Dave Horn’s blog 600 Varieties of Cheese Curds in Wisconsin Alone! Here in our little corner of New England (western Massachusetts) cheese curds (as a ...
What Could Be Easier? Last January I posted three of Andrew Wilder’s recipes- one was for both Horseradish Cheddar and Jalapeno Cheddar and the other was for Ricotta Salata. They all came from hi...
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