Moosletter

Cheese Making News of the Month Affinage Cheese Course in Vermont Affinage is the final phase in the life cycle of cheese. This is where the fresh pressed curd undergoes...

Cheese Making Recipe of the Month Cardoona, a Cheese Made with Flowers After a full year of working with cardoon (thistle) rennet, I am ready to share a wonderful and...

Cheese Making Recipe of the Month Tete de Moine Cheese Making Recipe Tete de Moine is a washed rind Alpine style cheese which is traditionally served as thinly shaved florets...

Cheese Making Recipe of the Month Alpine Washed Rind Cheese This hybrid cheese borrows on the processes from several other types of cheese - the Swiss, the Dutch, and the...

Cheese Making Recipe of the Month Saint Nectaire has been produced since the 1600’s. It was christened “Saint Nectaire” by King Louis XIV. This is one of the great cheeses...

Cheese Making Recipe of the Month In this recipe, we take an in-depth look at a kitchen staple - sour cream. Making it at home is quick and easy. Plus,...