Cheese Cookie Appetizers - 5 Wheys!
We love it when you share your recipes with us! Cateland White in Las Vegas, Nevada sent us this one and it was so good,...
As promised, this is the third recipe from the Historic Deerfield King Arthur Baking Competition. There were 3 prizes – m...
I won for “Best Story” in the King Arthur’s Heritage Baking Contest at Old Deerfield, MA!!! Thank you, thank you very muc...
Chocolate Neufchatel by Ed Jefferis
My wife, Judi, and I live in Oxford, Pennsylvania which is an hour south of Philadelphia. Oxford is a small rural town, ...
Imran Saleh - Changing the Culture of Pakistan
Can you imagine how exciting it would be to become the first artisan cheese maker in your entire country?! Imran Saleh li...
It isn’t every day that we hear from a home cheese maker in Russia! And it isn’t every day that we correspond with a fas...
3 Reasons to Sell Your Homemade Cheese & 1 Reason Not To
Farmer’s market in Shongweni, South Africa. Photo courtesy of EatOut You started making cheese and you love it. Your fa...
How This Began I loved the whole idea of Etsy when I first heard about it (over 5 years ago). In case you don’t know abo...
Barbara Crudale in West Kingston, RI
Why do they call it a “hobby farm” when it’s so much hard work? A hobby is an activity you do at your leisure and raising...
This was quite possibly the most fun I have ever had in the kitchen! I was having a little dinner party (5) and I wanted...
10 Tips for Aging Your Natural Rind Cheeses
“Little Darling Tomme” from DiBruno Bros. Or, as the song might go, “We’re just a flippin and a rubbin…” Natural rinds ...
Can You Age Your Cheese in Clay?!
OK, you can call me crazy but I’m serious. And I don’t know the answer. I’m just hoping one of you will. (If anyone is d...
Photo courtesy of All Remedies 4 years ago, I posted an article I thought was whey out in left field – Making Rennet Fr...
Huntsman is a British cheese made by combining Double Gloucester with Stilton. When you first look at this cheese, you w...
Tim Bisson's Chocolate Chili Provolone
Tim Bisson in Siletz, Oregon loves to make cheese (almost as much as he loves his dogs!). He recently started a new busi...
These amazing morsels are always served with lunch at the Cheese Queens workshops and boy are they delicious. Each time a ...
Recently, there was an article in our local newspaper (click here) about a Moldovan woman who is making yogurt here in th...
Cheese Queen Testifies at GMO Hearing
Tuesday, September 22nd Ricki traveled to our Massachusetts Statehouse in Boston for the public hearing on a bill which w...
Cateland White was our “spotlight” cheese maker in the August, 2015 issue of our Moos-Letter (click here). She is a writ...
Maggie Parkinson's Fromage Fort
Maggie Parkinson makes cheese and loves to eat it (almost as much as we do) and we were thrilled when she sent us her own...
Brian Wort in Brandywine, Maryland
Brian Wort is the farm manager at the P.A. Bowen Farmstead, owned by Sally Fallon Morell and her husband, Geoffrey. (Sally...
3 Easy Grilled Goat Cheese Recipes
Purple Haze Chevre from Cypress Grove If you’ve made your own fresh goat cheese (chevre), you know it couldn’t be easier...
Cateland White in Las Vegas, Nevada
Viva Las Vegas! We first got to know Cateland White when she sent us a few of her cheese making tips (below). That led t...
This wonderful recipe was submitted to us by Micaela Schilling of Concord, New Hampshire (and we’re very grateful). If yo...
All you need is milk
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