Making Gbejna - Cheeselets from Malta
Michael in Malta. He told us he doesn’t get to go there nearly enough. Michael Calleia (calleia.com) is a Maltese-Ameri...
Raw(?!) Brussels Sprouts and Cheese Salad
I’m trying to eat more raw vegetables because I think they’re probably good for us. I know I won’t eat them, however, un...
Calcium Chloride for Home Cheese Making - Is it Necessary?
Calcium Chloride (C14) from cheesemaking.com Many of the questions we get from cheese makers involve issues related to ...
Do you think you might want to be a professional cheese maker? Maybe you’ve taken workshops and read books, but now you w...
Otter Creek Homestead in Danby, Vermont
Three years ago, Julia and Frank McKeon bought a house and some land and moved from Albany to Danby, Vermont. Their goal...
There is almost always a period of time when you dry out your cheese before aging it. The time varies and depends on the...
Using Wildflowers in/on Your Cheese
This is gorgeous! The intense colors of wildflowers against the bright white of the goat cheese make this cheese spectacu...
Modifying Molds for Easier Handling
Terrence Dinnan Terrence Dinnan, a cheese maker in Charlotte, Vermont, sent us this great idea in a review he wrote for ...
Bob Albers in Mandeville, Louisiana
Bob has shared a lot of good information with us in the last few months. First, he sent us his mother-in-law’s recipe for...
Easy Bechamel Sauce by Maggie Parkinson
Maggie is a cookbook author and actress who now lives in Poulsbo, Washington with her husband. They just built a gorgeous ...
Bob Albers is a retired electrical engineer who lives in Mandeville, Louisianna. In May, he sent us his recipe for Creole...
Farmhouse Cheddar for Beginners
After one week of aging, rubbed with olive oil If you think making cheese is hard, this is the recipe for you. There is...
Courtesy of foodnavigator-usa.com I had never heard of fire cider until it was suggested to me by a worker at our local ...
Josh and Maria in the milking parlor Maria Schumann and Josh Karp own a farm and orchard in Greensboro, Vermont (althou...
Sanitizing 10 Easy Ways for Cheese Making
Your kitchen is unique, so your choice of how to sanitize your tools is your own. Some folks can get away with very littl...
Courtesy of Murray’s Cheese Every month since March, we have been featuring a cheese chosen for us by cheesemonger, Mar...
Whipped Chevre - 5 Wonderful Ways!
My appetizer at Burdick’s in Walpole, NH – whipped chevre drizzled with pistachios, chives, candied bacon and honey. I ...
David Cerates in Tower City, PA
David Cerates doesn’t like to blow his own horn. But, he blew us away when he sent us two pictures of his cheese. All h...
Two years ago, Ricki started working on an old shed in the back of her yard which, at one time, had been a barn for her g...
Pedro Collins in Stoke Lyne, Oxfordshire, UK
Pedro and Rosie Remember when you were a child – how you would pretend to make things and you would give them to people ...
Nutella Filled Pancakes with Strawberry Syrup
Here’s a pancake recipe that’s truly decedent. Sometimes it’s hard to put into words how utterly fabulous something is, y...
Photo courtesy of Murray’s This is the third cheese in our yearlong monthly Cheese Give-A-Whey. Marc Freshman, out offi...
Whipped Cream Vodka by Paul Stovall
Paul Stovall lives in Sonora, California where he makes all kinds of edibles and drinkables, including cheese (we did an a...
Raw Milk Progress in Massachusetts
There are now 16 states (soon to be 17) where licensed raw milk dairies can sell their milk at farmer’s markets and throu...
All you need is milk
Cheese Making Kits
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