
Parmesan vs. Romano: Differences, Recipes and Cheese Making Tips
Lessons from the Masters in Italy Cheese is culture—literally and figuratively—and few cheeses carry that weight quite lik...

Making Traditional Saint Nectaire
This article details how Saint Nectaire is traditionally made in the Auvergne. The farms where the cheese is made are eith...

Learning About Parmigiano-Reggiano in Italy
Over the past several years I have spent a good deal of time visiting cheese makers around the world in search of the real...

Slow Food Festival in Bra Italy 2007
In Sept Jim Wallace spent two weeks visiting traditional cheese makers in France and Italy, spending several days in the P...

Cheese Makers Traveling Through Spain
This is my first trip to Spain for this so it shows a lot of how I go about making contacts. Its really like opening a sur...

Cheese Makers Traveling Through Italy
Susan Marquis from Arlington VA. has been a cheese lover and home cheese maker for quite some time now. She sent us these ...

Cheese Makers Traveling Through Republic of Georgia
A few years ago, Ricki had the pleasure of visiting the Republic of Georgia, formerly part of Russia to sing with a group ...

Cheese Makers Traveling Through France
In the Fall of 2002, eleven artisin cheesemakers and serious cheese lovers embarked on a 9 day adventure to explore the st...

Alpine cheeses were traditionally made in remote regions of the mountains in eastern France, where large collective herds ...

A visit with Mariano to see how he makes that famous bandaged cheddar. After meeting at the American Cheese Society conven...

All you need is milk
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