Fun Along The Whey

Gift Idea #4 - Goat Milk Cheddar

This is the fourth in a series of gift ideas for the upcoming holidays. There’s still plenty of time to make this cheese ...

Connecticut Celebrates Artisan Cheese in a Big Whey!

  Brian Civitello This past weekend, the Coventry Regional Farmer’s Market at the Nathan Hale Homestead hosted th...

Making Greek Style Yogurt

Booklet that comes with our Greek Yogurt Maker With the right tools, everything is easy! If you have 1/2 gallo...

Cheddar with Marci Blubaugh at Amazing Graze

Marci Blubaugh Mike and Marci Blubaugh have a farm in Martinsburg, Ohio called Amazing Graze. They sell grass fe...

Gift Idea #2 - Fig Cake for a Cheese Basket

Photo by Buff Strickland at DIY Network Cheese baskets make a great gift and this is a perfect addition to it. ...

Gift Idea #1, Farmstead Cheese in a Glass Food Preserver

It’s time to start making those holiday gifts! In the home cheese making biz, you have to keep one eye on the future and ...

Fontina with The Weekend Artisan

Douglas Lumley I have done two posts in this past year about Douglas Lumley and his wife, Jan (one with their rec...

John Davis and his "Uchinbrie"

John Davis is one of those amazing people who makes everything look easy- learning languages, playing musical instruments,...

Cream Cheese from McCorrie Lane Kitchen

Jocelyn McHenry Arruda A different take on a very easy cheese Jocelyn McHenry Arruda of Portsmouth, Rhode Island ...

Soured Milk Recipes

Photo from JVC’s Science Fair Projects What is soured milk? There are 3 kinds of milks which are commonly refer...

Update on Mukund Naidu in Bangalore, India

  Mukund Naidu (photo by Sandesh Ravikumar) I did an article about Mukund 3 years ago in July, 2010. At that time...

The 2013 New England Regional Cheese Competition

For those of you who don’t know about The Big E (Eastern States Exposition), it is our annual, regional fair with all 6 o...

Simple Chevre Cheesecake

Something yummy to make with a gallon of goat’s milk … Every Tuesday morning, I pick up 1 1/2 gallons of goat’s milk from...

Kefir Cheese with Amanda Feifer

I don’t always acknowledge this, but there are actually a lot of fermented foods in the world besides artisan cheeses! Ke...

Purple Onion Feta with Andy Cumberland

  Andy Cumberland with his Drunken Nut Cheese Back to Basics Down Under I asked Andy to send me a picture of hims...

Milk Mead (Lactomel) with Andrew Luberto

Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in...

Brie with Peggy Ployhar

Peggy Ployhar, from Kenyon, Minnesota has a lot going on! She and her husband and their three young children run a “hobb...

Why Use Starter Cultures?

There are as many recipes for making cheese without cultures on the Web as there are with cultures. While many home chees...

Cream Cheese with Jill Richardson

Jill Richardson Jill Richardson is a well-known expert on food and farming issues here in the US and all around t...

Saag Paneer with Maggie Parkinson

Maggie calls this picture “Before Morning Coffee” This is the second recipe in a 6 part series by Maggie Parkinso...

3 Camembert Appetizers

If you’ve made your own Camembert, perhaps from Jim Wallaces’s recipe, the chances are you’ve made it again and again. I...

Gammelost

Photo of Gammelost from www.h-a.no In the June, 2013 issue of our Moosletter, we posted a request by one of our ...

Two Weeks in Tuscany with The Weekend Artisan

This past March, I posted an article about a new cheese making website called The Weekend Artisan. Douglas Lumley and hi...

The Southern Vermont Dairy Goat Association

New SVDGA member, Kathy Burek with her three doelings Promoting Dairy Goats Since 1945 Recently, I attended my fi...