Whoops! Cheese Making Disasters
Molly Brown in Altoona, PA told us her first bandage wrapped cheese, a Lancashire looks worse than it actually was. She only had to trim some spots off the surface of the cheese. (We’ll be posti...
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....
An example of healthy looking Blue Cheese It’s about CONTROLLING the bacteria! Dr. Peter Achutha We recently received an interesting note from Dr. Peter Achutha, our longtime fr...
Maureen Herrera on Curing Listeriosis
Update on Maureen’s daughter, Mia Mia Herrera of LaBelle, Florida is now 13, but she was only 11 when we first interviewed her – New Cheese Maker #9 – Mia Herrera. We have followed her progress ...
It was a year-long quest for answers! Caroline Abbott used to be an accomplished goat’s milk cheesemaker. All that changed this past year when her cheeses began to develop holes. The events that...
Questions and Answers About Making Yogurt
Jim Wallace We are determined to help you! One of the differences between our business and others is Ricki’s dedication to her customers. She employs a full-time technical advisor (Jim Wa...
All you need is milk
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