Fun Along The Whey

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...

How to Make an Inexpensive Cheese Cave

Bob Albers My Cheese Cave By Bob Albers* Cheese caves are wonderful things. Especially when you consider the wonderful ...

Making Camembert for Beginners-Part 4/Recipe Variations

This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by ...

Making Camembert for Beginners-Part 3/Easy Recipe

This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker...

Making Camembert for Beginners-Part 2/Ordering Ingredients

This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It...

Making Camembert for Beginners-Part 1-Why It's So Easy!

Photo courtesy of Murray’s A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the ne...

Tony Hamblyn in New Zealand

We’re so glad Tony Hamblyn sent us a picture of his fabulous cheese making set-up! We knew you would want to know more a...

Bob's Oyster Pork Pie

Oyster Pork Pie By Bob Albers* Many families have an heirloom recipe. Mine is no exception. This recipe for oyster pork p...

Julie Ott's Goat Milk Colby/Cheddar

We love when you send us your recipes! Julie Ott in North Berwick, Maine sent us this one. We haven’t tried it yet, so, ...

New Online Cheese Making Course!

Our friend, Kate Johnson is a bundle of energy! She raises goats at her Briar Gate Farm and she teaches cheese making cl...

Real Scottish Shortbread

We’re always thrilled when our friend, Maggie Parkinson from Poulsbo, Washington sends us one of her original recipes. Mag...

Aroma B Culture for Cheese Making

There are a lot of cultures to choose from, aren’t there? It’s actually somewhat intimidating. Fortunately, cheese is ve...

"Milk to Cheese" - A Fun Video!

Amberlin Biegel of Alberta, Canada sent us this delightful video she made of her family milking their goats and making ch...

Meibao Nee in California

Meibao is the owner of One Goat Creamery in the foothills of the Sierra Nevada. The name pretty much sums it up because ...

Using a Coolbot in Your Cheese Cave

Have you given any thought to making a walk-in cheese cave? It’s easier than you might think … Many home cheese makers us...

How to Make a HUGE Grilled Cheese Sandwich!

I saw a video about this and thought it would make a great activity to do with my 10 year old nephew. It was! The video...

No-Bake Vegan Apple Pie

I ran into this recipe at Blissful Basil when I was looking for a vegan dessert to serve with a meal. (One of my relative...

Using Tartaric Acid in Cheese Making & Much More!

Tartaric acid is naturally found in many fruits, including the tamarind, from which our product (C19) is derived. Because...

Making Poutine with Homemade Cheese Curds

Poutine is a Canadian dish which originated in Quebec. It basically consists of french fries with cheese curds on top, s...

Tim and Carolyn Armstrong in Eugene, Oregon

Adding culture and penicillium candidum to the milk for an ash covered bloomy rind goat’s milk cheese. Growing Up Tim: ...

Kümmelkäse (Caraway Cheese) by Bob Albers

Kümmelkäse (Caraway Cheese) By Bob Albers* July 5, 1917! That date isn’t reported in the history books the way it should....

Creamy Kale Caesar Salad by Sara Hunt

About Sara: Sara works for an artisan creamery in northern Utah and she has her own hobby sheep dairy (Three Point Farm ...

David Jacob's Mozzarella Recipe

Mozzarella is probably the cheese most frequently made by home cheese makers, due, in part, to our 30 Minute Mozzarella K...

Coffee Cheese by Chris Kridakorn-Odbratt in Laos

The wooden cup is a must-have tool for the indigenous Sami in the North, used for all drinking, and always carried with t...