Brian and Deana Dixon Skim Milk Fromage Blanc Demonstrated by 12-Year Old, Deana Remember Brian Dixon from the gr...
Osth Family Farm in North Zulch, Texas
The Osth Family Joan and Johan Osth (pronounced “ost” which means cheese in Swedish) are headed for self-suffi...
Russ and Peg Hall have their own whey of making soup! I posted a review last July of Russ and Peg Hall’s wonderful book, T...
Making Romano with Suzanne McMinn
Our Cheese Challenger Does it Again! As you probably know, last summer Suzanne McMinn (Chickens in the Road) accepted ou...
Merryl Winstein - Teaching Cheesemaking in Missouri
Merryl visiting Ricki at her home in Ashfield, MA If you live anywhere near St. Louis, MO, you have no excuse ...
Simple Definitions for Common Cheesemaking Terms
Attention Beginners! Many of you who are reading these blog articles have told me that you aren’t ready to make cheese. ...
Mustafa's Hellim, Also Known as Halloumi
Mustafa Hakkani took pictures and wrote out his step-by-step directions. A week ago, I posted an article about Mustafa (...
Making Cheese at a Sufi Community in the Catskills I was all set to write an article about Mustafa, a young Sufi (32) wh...
Learning to Make Cheese at a Bed & Breakfast Farm-Stay
Ward and Barb Halligan CornerStone Farm in Red Oak, VA What if you wanted to have a getaway weekend at a farm in ...
Brian Dixon - On Making Mozzarella in Alaska
At first, he wasn’t sure he would ever be able to make cheese … Brian Dixon first tried to make our 30 Minute Mozzarella ...
Questions and Answers About Making Yogurt
Jim Wallace We are determined to help you! One of the differences between our business and others is Ricki’s dedi...
A Gouda Time With Suzanne McMinn!
Suzanne is actually becoming quite the little cheese maker! Who knew? When we first found her at her wonderful website-...
Just Beginning Their Cheese Making Adventure Pam and Ray Robinson are the fourth generation of Robinsons to work thei...
Making and Serving Cheese Curds
Photo by Sabra Horn, courtesy of Dave Horn’s blog 600 Varieties of Cheese Curds in Wisconsin Alone! Here in ou...
Retiring after 31 years. Sally Jackson of Oroville, Washington made her cheese the way it has been made for centuries in ...
What Could Be Easier? Last January I posted three of Andrew Wilder’s recipes- one was for both Horseradish Cheddar and Ja...
Using Hygrometers to Measure Humidity
When it comes to aging your cheese, one of the most useful devices to have is a hygrometer (to measure humidity) or a the...
Locust Grove Farm, Farmstead Sheep's Milk Cheeses
T’was the Night Before a Snow Storm By Sheri Palko T’was the night before a snow storm, when all through the farmNot ...
Munster Anyone? Suzanne McMinn Did it Again!
There’s snow in Appalachia, but our “Chick in the Road” is still moving forward with her quest. As you know, Suzanne McM...
Daniel Botkin is the definition of a “natural-born” teacher. Remember in school when there was a “cool” teacher the other...
Ricki, Diane and Sarah ( Diane’s niece) The Smallest Licensed Dairy in Vermont! Ricki first met Diane Wyatt at th...
Making Cheese During the Depression
Norridgewock, Maine Bernard Hilton was born 87 years ago in 1923. I met him at my church and he mentioned that his great...
Landeria Farm in Olathe, Kansas
Kathy Landers She’s Making Over 15 Varieties of Farmstead Goat Cheese! Kathy Landers has raised every single ...
Boggy Meadow Farm in Walpole, New Hampshire
Making Farmstead Baby Swiss, Fiddlehead Tommes and Jacks Stan Richmond sat behind a desk for most of his working life. B...
All you need is milk
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