Fun Along The Whey

Visiting Grafton Village Cheese Company

Chances are you’ve eaten at least one kind of Grafton Cheddar (http://www.graftonvillagecheese.com/). It’s sold everywhe...

Dehydrating Pears with the Cheese Queen

Ricki’s Dehydration Station Ricki is not only the Cheese Queen – she’s the Royal Dehydrator. In the last few years, she ...

Modifying Our "Off the Wall" Press Plans

Where else but at our company (New England Cheesemaking Supply Co.) can you buy a press for $4.95? Yes, it’s true that yo...

Chalk and Cheese - Part 1

Will Studd’s book is available on Amazon Recently, Ricki (The Cheese Queen) sent me the link to a video of cool street ...

Making Cheese at Hildene in Vermont

Hildene – The Lincoln Family Home Hildene is located in Vermont’s southwest corner, The Shires, in Manchester Village, cl...

Maggie's Easy Version of Tikka Masala

Mock Tikka Masala By Maggie Parkinson* An easy, fast Indian curry … not authentic but yummy! When I first came to Seattle...

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 ce...

Ron Schmidt in Gainesville, Florida

Ron getting ready to play “air accordion” with a gator that he met in downtown Salem, OR last month. So far, they have no...

Rebecca Nininger in Hutchinson, Kansas

Rebecca Nininger makes the widest variety of homemade cheeses we have ever seen. Her cheeses are nothing short of spectac...

Peter Corrigan's Unicorn Cheese

When Peter Corrigan from Princeton, New Jersey sent us pictures of his “rainbow” cheese, we were surprised and delighted....

Little White Goat Dairy in Orange, Massachusetts

When you listen to Rachel Scherer talk about her goats, you can tell she knows exactly what they like and don’t like, as ...

Calculating Weights for the Dutch Style Press

As you may already know, we sell several different kinds of presses, including the Dutch Style Press (E30) (shown below) a...

Perfect Pasta for a Summer Day

This new recipe from the New York Times (click here) is easy to make on a hot summer day. The heat from the pasta melts ...

Tatiana's Refrigerator "Cave"

In 2015, we interviewed Tatiana Thomas who lives in Yekaterinburg, Russia – (click here). Tatiana is now selling her Cam...

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 cook...

Be a Court Appointed Special Advocate (CASA)

From the CASA of Bastrop website I learned about the CASA program from a cheese maker who is also one of our contributor...

Sue Cummings in Kalispell, Montana

Sue Cummings is a master home cheese maker with many years of experience. Last January, she sent us her own original rec...

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 ...

The Cornucopia Institute - Real Info about Our Food

Have you ever noticed that the best graphic design images about food in this country have the Cornucopia Institute logo o...

Grace Hill Farm in Cummington, MA

Max, Amy and Charlie (2) It’s all just beginning for the Breiteneicher family and their farmstead cheeses. We predict t...

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/Che...

Making Mexican Crema

If you’ve ever been to an authentic Mexican restaurant in the US, you might have seen mention of crema or “table cream”on...

Happy National Cheese Day-June 4th!

Do you know why a person is sometimes referred to as a “Big Wheel” or “The Big Cheese?” It means that person can afford ...

Imran Saleh in Pakistan - Expanding Again!

We just can’t keep up with Imran! He moves through challenges as if they were nothing and he always comes out ahead. How c...