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Moos-Letter March, 2017

Cheese Making Recipe of the Month Lactic Cheese with Truffle Oil Recipe For the past few months, we have been focusing on a lot of history and cheese, while bouncing...

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Moos-Letter February, 2017

Cheese Making Recipe of the Month Red Lester (Leicester) The proper name for this cheese is Red Leicester, or Leicestershire, but it comes out sounding like "Red Lester." This was...

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Moos-Letter January, 2017

Cheese Making Recipe of the Month Pont l' Eveque Pont l' Eveque is perhaps the oldest of the Norman cheeses. It is a beautiful mix of bloomy rind and washed...

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Moos-Letter 2016, December

Cheese Making Recipe of the Month Reblochon Reblochon is one of my all-time favorite cheeses. It also happens to be the fourth best-selling cheese in France. Unfortunately, you will not...

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Moos-Letter November, 2016

Cheese Making Recipe of the Month Queso Oaxaca From Mexico This cheese comes from the Oaxaca (WaHaKa) region of Mexico. It's abeautiful, stretched curd cheese, wound into a ball for...

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Moos-Letter October, 2016

Cheese Making Recipe of the Month A Sweeter Alpine Cheese This wonderful recipe goes above and beyond traditional Alpine style cheese, by introducing new and unique cultures for a modern...

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Moos-Letter September, 2015

Cheese Making Recipe of the Month A Very Simple Goat's Milk Tomme Have you been making fresh goat's milk cheese and loving it? If so, here's an opportunity to transform...

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Moos-Letter July, 2015

Cheese Making Recipe of the Month Fourme d' Ambert Recipe and History When it comes to cheese, there's a reason why we say "Vive la France!" Jim never misses an...

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Moos-Letter August, 2015

Cheese Making Recipe of the Month Pouligny St. Pierre - Recipe and History Here's a question for you - why is the top lopped off on these little pyramids? Pick...

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Moos-Letter June, 2015

Cheese Making Recipe of the Month Wine Infused Cheese Jim calls this fabulous combination of wine and cheese - "synergistic infusion." It involves soaking soft curds in dark red wine,...

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Moos-Letter May, 2015

Cheese Making Recipe of the Month Crescenza This is a soft, moist Italian cheese which is, at the same time, sliceable, spreadable and meltable. Yum! Jim did his research to...

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Moos-Letter April, 2015

Cheese Making Recipe of the Month Sao Jorge If you want to make Sao Jorge the whey it's made in the Azores, you will have to stay up late! Island...

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Moos-Letter March, 2015

Cheese Making Recipe of the Month Belper Knolle - A Tiny Cheese with a Huge Taste It may not be pretty, but this little gem from Belp, Switzerland has a...

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Moos-Letter February, 2015

Cheese Making Recipe of the Month Paneer Vegetarians - check this out! This is a mild, versatile cheese with no rennet. In fact, the only ingredient you may not already...

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Moos-Letter January, 2015

Cheese Making Recipe of the Month Bel Paese Jim says that if Italy had a national cheese, this would be it. It is definitely one of the most popular cheeses...

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Moos-Letter December, 2014

Cheese Making Recipe of the Month Spanish Cheese: Ibores Style Ibores cheese has PDO status (Protected Denomination of Origin), so it is always made with unpasteurized goat's milk from certain...

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Moos-Letter November, 2014

Cheese Making Recipe of the Month Yorkshire Cheese This cheese was first made in the 12th century, but now there is only one company in Wensleydale, England still selling the...

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Moos-Letter October 2014

Cheese Making Recipe of the Month Caciotta - Italian Farmhouse Caciotta is a creamy, semi-soft cheese from central Italy, made with ewe's, cow's, goat's, buffalo's milk, or any combination. It's...

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Moos-Letter September, 2014

Cheese Making Recipe of the Month Bleu d'Auvergne Jim travels around the globe, visiting the people who make the fabulous artisan cheeses we know and love. When he finds these...

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Moos-Letter August, 2014

Cheese Making Tip of the Month Throwing It Out? No Whey!! You've made your fabulous homemade cheese, and now your milk is giving you even more to work with -...

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