Strawberry, Feta & Spinach Salad
This is an exciting time of year, it’s strawberry season which marks the beginning of summer and many months of farm fresh produce to look forward to. Strawberries pare nicely with cheese and blend...
Pear and Fig Bread by Maggie Parkinson
Maggie’s selfie We haven’t had a chance to make this bread yet, but we know what a great chef Maggie Parkinson (from Poulsbo, Washington) is, so we knew you would want this recipe. We can...
Poutine with Andrew B. Chisholm
The Migrant Chef There is absolutely nothing like a good food blog – the pictures are amazing, the directions are tried and tested (and usually fairly simple), and there are actual comments from t...
In 2011, we posted – Mascarpone: How to Make It & Recipe Suggestions. Here are a few more fabulous recipes: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnut From: The Kitc...
Mushrooms Stuffed with Fromage Blanc and Leeks
When you make fromage blanc, the yield can be daunting. Suddenly you have a LOT of fromage blanc. Here’s a very easy, yummy way to use it … This recipe seems to be all over the Web, but it appea...
Chocolate Ricotta Mousse by Kate Johnson
When we first posted this recipe in May, 2014, Kate Johnson of Briar Gate Farm in Boulder, Colorado had just opened her school of cheese making, The Art of Cheese. Even though she was super busy ...
Gift Idea #3 - Overnight Oatmeal with Greek-style Yogurt
One large jar with raspberries Here’s a hostess gift for when you don’t want to bring a bottle of wine, particularly when you’re visiting a family with young children. It’s called “Overn...
Photo from JVC’s Science Fair Projects What is soured milk? There are 3 kinds of milks which are commonly referred to as soured milk in recipes: 1.) In baking, soured milk is frequently...
Something yummy to make with a gallon of goat’s milk … Every Tuesday morning, I pick up 1 1/2 gallons of goat’s milk from a neighbor’s farm. I use one gallon to make this cheesecake and 1/2 gallo...
Milk Mead (Lactomel) with Andrew Luberto
Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in the News From Our Customers section of our Moosletter (July issue). He of...
Saag Paneer with Maggie Parkinson
Maggie calls this picture “Before Morning Coffee” This is the second recipe in a 6 part series by Maggie Parkinson of Renton, Washington. Maggie previously authored two low carbohydrate c...
If you’ve made your own Camembert, perhaps from Jim Wallaces’s recipe, the chances are you’ve made it again and again. It’s just tooooo good and tooooo easy to make. After you’ve made it a couple...
Making Pizza with Maggie Parkinson
Maggie Parkinson This is the first recipe in a 6 part series by Maggie Parkinson of Renton, Washington. Maggie previously authored two low carbohydrate cookbooks (as Carylton Cooper). Sh...
kashk = qurut = quroot = yazdie = caramelized yogurt = cream of whey Recently, we received a note from one of our customers in the mid-east, requesting a recipe for kashk. She described it as “a t...
Lauren Rea This Lawfully Wedded Wife Knows the Way to Her Husband’s Heart! Lauren Rea’s website is just the kind of food related site I love to find – simple recipes, mouth-watering pictur...
Philippines - Part 2: Simple Recipes using Goat's Milk
This is the second of two articles about Joan Parreno, an American woman living in the Iliono province of the Philippines with her inlaws. Their home was flooded and Joan is trying to help them us...
Durian Cheesecake for the Intrepid Only!
Durian If you were brought up with the smell of durians (a highly aromatic fruit), continue on … Peter Achutha, PhD Otherwise,you will want to make a substitution. (Really!) Duria...
Mike Vrobel Don’t tell anyone, but he has never made cheese! We’ll have to change that. We are sending Mike Vrobel a Mozzarella Kit, so he will have no excuse. He told us- he did accident...
Panir & Curried Potato Rounds from Sarah Kelman
Sarah Kelman She’s the mother of a 2 year old, but she’s finding the time to make cheese, take pictures and write about it! Sarah Kelman is one of 4 contributors to an interesting blog cal...
Fromage Blanc from Soul Flower Farm
As a cheese maker, Maya Blow is getting off to a great start! Maya and her family have created their own little slice of heaven called Soul Flower Farm. This is the introduction at their inspirat...
Chevre Truffles with The Goat Cheese Lady
She knows her way around a goat! Lindsey Aparicio milks her own goats twice a day. And she raises chickens (for which she and her husband sell a variety of very cute chicken houses). A mother of ...
Chevre and Lemon Goat Cheese Cake from Jules Food
Jules and Ruby-What a Dynamic Duo! We love Jules Food. The pictures are fabulous and Ruby does a fine job of writing, even without opposable thumbs. This past September, we featured an article J...
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...
No-Bake Raw (But Not Vegan) Cheesecake
This is good!!! I went to a Raw Milk Symposium last year where I heard Sally Fallon (President of the Weston A. Price Foundation) speak about the benefits of what she calls “real” milk. The way s...
All you need is milk
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