Ricki hugging her fabulous creation It’s a creative frenzy! The Cheese Queen is at it again. It seems like every...
Haniya (Age 9) and Her Mother, The Fresh Food Fairy
Making Mozzarella like crazy! Haniya Frayer of Kalamazoo, Michigan is already a pro at making 30 Minute Mozzarella. She ...
Making Pizza with Maggie Parkinson
Maggie Parkinson This is the first recipe in a 6 part series by Maggie Parkinson of Renton, Washington. Maggie pr...
30 Minute Mozzarella Makes a Great Science Project
Tommy with the board Ali made. (Ali couldn’t attend the fair.) We love this! A few weeks ago we received a note f...
Curd Cheese from Cultured Milk
Ryys in Stockholm Made by a Norwejian who was inspired by a Pole … Dr. Rhys Evans lives in Norway and he loves go...
Clockwork Lemon is a great name for a delightful website created by Stephanie Eddy in Okotoks, Canada. There are hundre...
kashk = qurut = quroot = yazdie = caramelized yogurt = cream of whey Recently, we received a note from one of our custome...
Maggie Parkinson in Renton, Washington
This is not an ad! Maggie’s book is currently out of print. The art of cheese making is only one many creative...
Farmer's Cheese with Oksana Hill
Oksana Hill It’s always fun when a great cook like Oksana realizes she can make her own cheese. Oksana Hill of We...
This is a challenge! I will never complain about any aspect of making cheese again. Compared to the conditions under whi...
Gouda Goat Cheese Recipe from Marblemount Homestead
Only Two Hours Northeast of Seattle … If you’re lucky enough to live in the Northwest, you have a great opportunity to ta...
Louise Dutton - A Year in the Life
Louise and her husband, Chris at her aunt’s house for a “Night of 7 Fishes” celebration, January, 2013 It’s “We...
Chef Nancy Falster in East Texas
Chef Nancy and Karl Falster getting ready to “fire up” their earth oven Raising mini-cattle, making cheese and te...
My kefir made with unpasteurized goat’s milk WARNING – This is a political post. I don’t do many of them, but occ...
How to Use Ripening Boxes with Ian Treuer
Ian cleaning the rind of an “El Torro” (Chipotle rubbed Montasio) at Smoky Valley Artisan Cheese Ian Treuer from ...
Philippines - Part 3: Making "Velveeta"
Flood in August, 2012 in Iloilo City, Philippines This is the third in a series based on letters from Richel Parr...
Asiago Pepato by "The Weekend Artisan"
Doug Lumley An Italian cheese made by a Brit for our U.S. blog! Doug Lumley and his wife, Jan have started a new ...
Lauren Rea This Lawfully Wedded Wife Knows the Way to Her Husband’s Heart! Lauren Rea’s website is just the kind ...
U.S. Championship Cheese Contest
Kris Searle and her husband, Mike Bradley visiting Door County, Wisconsin There’s a lot of spitting going on a...
David Dawson in Manitoba, Canada
With his Cheddars – 3½ and 1 pound He’s the definition of a “do-it-yourselfer!” You could say that everyone who...
Philippines - Part 2: Simple Recipes using Goat's Milk
This is the second of two articles about Joan Parreno, an American woman living in the Iliono province of the Philippines ...
Philippines - Part 1: Making Rennet
Recently, we were happy to receive pictures and lots of information about making cheese in the province of Iloilo, Phi...
Washed Rind Cheese with Andy Mahoney
Article about Andy in The Grocer, September 2012 From Handyface – experimental home cheese making We have surmi...
Lucinda McGinty of Jefferson County, NY
She never took a class, but she sure knows what she’s doing! Lucinda contacted us originally to show us a few of her pi...
All you need is milk
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