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Moos-Letter November, 2018

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...

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Moos-Letter October, 2018

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...

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Moos-Letter September, 2018

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...

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Moos-Letter August, 2018

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...

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Moos-Letter July, 2018

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...

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Moos-Letter June, 2018

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,...

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Moos-Letter May, 2018

We Wrote a Book for Kids Great news, our new book is hot off the press and ahead of schedule. Say Cheese, a kid's guide to cheese making, is now...

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Moos-Letter April, 2018

Cheese Making Recipe of the Month Washed Rind Monk Cheese Recipe This month's recipe is in response to what has been happening to the monastic cheeses produced for the past...

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Moos-Letter March, 2018

Cheese Making Recipe of the Month Appenzeller Recipe Today we're excited to share a recipe for making an Appenzeller style cheese.Since we don't live in the Appenzell region, we won't...

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Moos-letter February, 2018

Cheese Making Recipe of the Month Saint Marcellin Saint-Marcellin has a rich interior that develops pronounced aromas with a supple and melting texture. Traditionally made with goat milk, now it's...

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Moos-Letter January, 2018

Cheese Making Recipe of the Month Cheddar Cheese Step into the world of Cheddar with this wonderful recipe we've been perfecting over the years. In addition to making your own...

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Moos-Letter December, 2017

Cheese Making Recipe of the Month Nokkelost Recipe a slight sweetness in the finish. For an added treat, it's laced with clove and caraway seeds. This wonderful cheese from Norway...

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Moos-Letter November, 2017

Cheese Making Recipe of the Month Jim's Catamount Gold Here's an original recipe developed in our cheese caves, just for you. These small rounds of dairy richness are sure to...

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Moos-Letter October, 2017

Cheese Making Recipe of the Month Crème Fraîche Recipe Crème Fraîche is a cultured cream product with high butterfat and a wonderfully mild, tangy flavor. It is thick and rich,...

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Moos-Letter September, 2017

Cheese Making Questions & Answers What's the best way to save up my milk? Q. I get a quart a day of sweet milk from my Nigerian dwarf. What's the...

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Moos-Letter August, 2017

Cheese Making Recipe of the Month Tetilla from Galacia, Spain This cheese comes from the northwest corner of Spain, where the mountains meet the sea. Surprisingly, cow's milk cheese in...

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Moos-Letter July, 2017

Cheese Making Recipe of the Month Vacherin d'Abondance This cheese is traditionally made in the valley of Abondance, France. It's produced in small quantities after the cows come down off...

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Moos-Letter June, 2017

Cheese Making Recipe of the Month Manchego Manchego was traditionally made with milk from sheep pastured on the high central Plateau of Spain. For those not familiar with Manchego, it's...

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Moos-Letter May, 2017

Cheese Making Recipe of the Month A Sweeter Gouda Here is a wonderful new twist on a Dutch favorite. This recipe combines the old ways of cheese making with modern...

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Moos-Letter April, 2017

Cheese Making Recipe of the Month Recipe for Danbo Here is a wonderful recipe for Danbo, one of Denmark's most loved cheeses. Covered in beautiful, lush, green landscapes, Denmark has...

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