Chocolate/Peanut Butter Coeur a la Creme
I know this is not any kind of authentic, but what can you do when your Valentine loves peanut butter? My husband eats l...
Cricket Creek Farm in Williamstown, MA
Intro: Road trip with The Cheese Queen Ricki came with me on this trip “over the mountains and through the woods” to the ...
This recipe comes from Home Cheese Making, written by our very own Cheese Queen, Ricki Carroll. It yields 2 pounds of cr...
Now you know we’ve gone over the edge! But, whey not? It’s cold outside here in western Massachusetts and if ever there ...
Creole Cream Cheese Recipe #2 by Bob Albers
During the 36+ years we have been in business, we have posted many recipes for Creole cream cheese. You will find the most...
Dianne Miller in Imnaha, Oregon
Dianne running her cream separator. Photo by Sam Miller Dianne Miller and her husband, Sam raise purebred Nubian dairy ...
This is the last in a 4 part series about butter – Making It (1), Flavoring It (2), and Molding It (3). Storing Butter Ho...
Holiday Party 2017 with Our Team of Veterans
The Northampton Veterans Affairs Medical Center in Leeds, MA has a very successful Compensated Work Therapy Program for ...
Easter Chick Mold available at Poland By Mail for $29.95 This is the “strictly for fun” segment of this 4 part series o...
Welcome to our 4-part series about butter. Part 1 is about making butter, Part 3 is about molding it and Part 4 is about s...
Photo from Delish.com This is the first of a 4 part series designed to give you all the information you need to be a Ma...
Becca Heins-New ACS Certified Cheese Professional
It has been 7 years since the American Cheese Society began it’s certification program for cheese professionals and there...
Raclette Melter - A Cool, "Hot" Holiday Gift
Our Canadian friends, Claude and Linda Garneau sent us pictures recently of their latest “toy” – a raclette melter. Claud...
Wheys to Use Those Hard Cheese Rinds
Photo from Happily Unprocessed Waste not cheese rinds – want not flavor! We love to eat the rinds 99.9% of the time. Bu...
Holiday Gifts for Cheese Makers
As they say, “Tis the Cheeson” for giving gifts. Is someone on your list a cheese maker (or a passionate cheese lover)? If...
It’s rare that I stumble on a website and wind up doing a post about it. In this case, I was following a thread from the ...
Bill Strelke in Fredericksburg, TX
Bill Strelke considers himself to be a novice cheese maker, but we beg to differ. He has made a wide variety of very imp...
Her Story You may not know our friend Fromagina – she’s the lovely daughter of Mr. Fromage Blanc and Ms. Mascarpone. Ric...
Halloween Pumpkin-Cream Cheese Truffles
These are too cute!!! It seems like whenever I find a recipe online, there is always something I want to change in it. So...
Thistle Rennet: Exciting New Product!
When we first posted the article about Making Rennet from Fig Sap, we had many inquiries in the comments section about mak...
Easy, Cheesy Halloween Appetizers
Olive Aliens from Hungry Happenings. Draw faces with black food coloring marker and soak in the brine for a few minutes ...
How to Use Chalk to Identify Your Cheese They say “it’s all in the presentation” and maybe it is! If you have taken the t...
A Special Time-Keeping Spreadsheet for Making Cheese
Cheese Planning Helper By Bob Albers* Like most of us, I love to make cheese. Because I don’t have my own cheese factory...
North Meadow Farm in Manchester, Vermont
There’s a new dairy in town and they’re making cheese! Lisa Cross, Jesse Pomeroy and David Johnson have joined forces to ...
All you need is milk
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Discover the joy of cheese making with our all-inclusive kits, perfect for making a variety of cheese. Whether you're a novice or looking to surprise someone special, these kits offer a simple and enjoyable way make cheese at home.
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