This is a specialty of Devon and Cornwall in Southern England. It is made from rich cows milk of the Devon cattle. Clotted or clouted is a word derived from clout, a thick piece of leather and impl...
I am not quite sure of the spelling of this cheese but this recipe for an old world Lebanese cheese was given to me by Susan Basmajian of New York. Susan said that it is an old family recipe going ...
Let 1 quart of heavy cream sit overnight to ripen in a large earthenware bowl. The bowl should be no more than half full. In the morning beat at low speed with an electric mixer until the cream bre...
Beyaz Peynir is a wet semisoft white cheese in own brine, has a typical salty-sour taste with a fine flavor. It should be washed before serving with water. Together with sweet melon Beyaz Peynir is...
Handed down by word of mouth to Rosanne Coreano of NY, this recipe produces a rather mild cheese. It is eaten either by itself or enjoyed on Bruchetta or toast, drizzled with olive oil, a pinch of ...
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 state of cheese making in France. During this time we covered 1250 miles thro...
Alpine cheeses were traditionally made in remote regions of the mountains in eastern France, where large collective herds were moved to the alpage (mountain pastures) in May/June and remained throu...
Paul Lacinski and Amy Klippenstein
These are the real cheese makers, the four legged ones that provide that fabulous milk we use. No, not Paul and Amy, we are talking about the girls in the meadow.
Greetings from New Zealand. I was born in Cape Town, South Africa in July 1951, so that makes me an 'old bugger.’ I am trained as a toolmaker and worked for many years in the Aerospace, Research &a...
Reverand Yoginatha Swami from Kauai Hindu Monastery. The monastery web site is a wonderful place to watch the progress as these monks construct this world class temple.
A visit with Mariano to see how he makes that famous bandaged cheddar. After meeting at the American Cheese Society convention in San Francisco, we headed to the Fiscalini Farm in Modesto for a vis...
John & Janine Putnam from Thistle Hill Farm in North Pomfret VT. Producing 'Tarentaise' Vermont Alpine Cheese. An aged alpine raw milk cheese handmade on the Putnam family farm. The cheese is m...
Carol Lively and her daughter Christina Lively Spring Farm Rowe MA. True Home/Farmstead cheese making on a small scale. The Lively's have a small farm in western Massachusetts where Carol and her d...
Here are a few of our favorite cheese links from around the web. If you would like to share one, please send it our whey.
Cheesy humor to brighten up your day. These tidbits are from books, around the web and fellow cheese makers.
This guide will help you select the the right type of cheese wrap and figure out which size wrap will fit your cheese. We carry a nice variety of wraps for aging and storing cheese, including wraps...
Learn how to make a cheese cave right at home. If you want your cheese to ripen properly you have to make them a good home and take care of them like little bambinos.
Waxing cheese will help prepare it for the aging process. This guide will walk you through the waxing process and provide helpful tips for what to do when things do not go as planned when aging che...
Large packets of starter culture offer a broader choice in cultures, than small culture packs, but are intended for large batches of cheese. General guidelines, for large culture packs, provide qua...
When converting the lactose in milk to lactic acid, using starter cultures, there is no visible way to determine the rate of culture activity within the milk. Tracking acidity development is one of...
The primary reason for salting cheese, is to slow down, or stop, the bacteria process converting lactose to lactic acid. During the brining process, most of the lactose is removed. If the cheese we...
This easy to follow guide will walk you through the process of bandage wrapping cheddar cheese. The result will be a beautiful, bandaged cheddar, that is ready to be aged.
The wood shelves we use for aging cheese, are a combination of tight pine boards and ash. We generally use pine boards for drying cheese, because pine will absorb excess moisture from the cheese.
This article will guid you through common questions on aging cheese at home. From humidity and temperature of a cheese cave to preparation of the cheese before aging. Proper aging is the final step...
All you need is milk
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