Chocolate/Peanut Butter Coeur a la Creme
I know this is not any kind of authentic, but what can you do when your Valentine loves peanut butter? My husband eats like a 5 year old! Every morning he has peanut butter and jelly on toast fo...
Cricket Creek Farm in Williamstown, MA
Intro: Road trip with The Cheese Queen Ricki came with me on this trip “over the mountains and through the woods” to the farm in western MA. We knew about Cricket Creek from American Cheese Soci...
MA Cheese Guild Annual Meeting, 2018
Since it’s beginning in 2011,* the MA Cheese Guild has hosted a wide variety of cheese tastings, classes and the very popular Massachusetts Cheese Festival, held the first weekend in November in S...
This recipe comes from Home Cheese Making, written by our very own Cheese Queen, Ricki Carroll. It yields 2 pounds of crumbly cream cheese, drier than with other methods but perfect for cooking, ...
A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we sco...
Now you know we’ve gone over the edge! But, whey not? It’s cold outside here in western Massachusetts and if ever there was a time for a stiff drink – this is it! Jeri’s Hot Whey Toddy What is a ...
Creole Cream Cheese Recipe #2 by Bob Albers
During the 36+ years we have been in business, we have posted many recipes for Creole cream cheese. You will find the most detailed one at our website recipe page – click here. There is also a re...
Dianne Miller in Imnaha, Oregon
Dianne running her cream separator. Photo by Sam Miller Dianne Miller and her husband, Sam raise purebred Nubian dairy goats on their 9 acres of land in the mountains of northeast Oregon. Sam w...
This is the last in a 4 part series about butter – Making It (1), Flavoring It (2), and Molding It (3). Storing Butter Homemade butter generally doesn’t keep as long as store bought at room temper...
Holiday Party 2017 with Our Team of Veterans
The Northampton Veterans Affairs Medical Center in Leeds, MA has a very successful Compensated Work Therapy Program for veterans. We have partnered with this program for several years and every ...
Easter Chick Mold available at Poland By Mail for $29.95 This is the “strictly for fun” segment of this 4 part series on making butter. In the first article, we learned to make butter. In the s...
How’s this for a cheese board? Photo from Roth Cheese Holiday Butter: If you’re very lucky, you can find Keller’s Creamery “Tannenbaum” Butter Sculptures (in December only) at your local super ...
Welcome to our 4-part series about butter. Part 1 is about making butter, Part 3 is about molding it and Part 4 is about storing it. Flavors Galore! Flavored butter (also known as compound butter)...
Photo from Delish.com This is the first of a 4 part series designed to give you all the information you need to be a Master! of making your own butter. Part 2 is about flavoring your homemade bu...
Becca Heins-New ACS Certified Cheese Professional
It has been 7 years since the American Cheese Society began it’s certification program for cheese professionals and there are currently only 900 people who have passed the exam in the United State...
Vaca Negra - After the Hurricane
One of the most interesting tours on the island of Puerto Rico brings folks to Vaca Negra in Hatillo, Puerto Rico where artisan cheese and yogurt is made. They make 5 different kinds of cheese an...
Raclette Melter - A Cool, "Hot" Holiday Gift
Our Canadian friends, Claude and Linda Garneau sent us pictures recently of their latest “toy” – a raclette melter. Claude gave it to Linda for their 40th anniversary and it struck us as the perf...
Wheys to Use Those Hard Cheese Rinds
Photo from Happily Unprocessed Waste not cheese rinds – want not flavor! We love to eat the rinds 99.9% of the time. But, sometimes, they’re just too hard to bite into, or even too hard to grate...
A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we sco...
Veterans Appreciation Day, 2017
For the last 7 years, we have collaborated with the VA Healthcare Center in Leeds, MA to provide work for veterans at the Compensated Work Therapy Workshop. The veterans in the program help us pac...
Holiday Gifts for Cheese Makers
As they say, “Tis the Cheeson” for giving gifts. Is someone on your list a cheese maker (or a passionate cheese lover)? If so, here are a few ideas: 9″ Poplar Cheese Box, $3.39 click here Gla...
It’s rare that I stumble on a website and wind up doing a post about it. In this case, I was following a thread from the Fancy Foods Show and it brought me to a small company in Selinsgrove, Penn...
Bill Strelke in Fredericksburg, TX
Bill Strelke considers himself to be a novice cheese maker, but we beg to differ. He has made a wide variety of very impressive looking cheeses which, unfortunately we have not been able to taste...
Her Story You may not know our friend Fromagina – she’s the lovely daughter of Mr. Fromage Blanc and Ms. Mascarpone. Ricki (the Cheese Queen) made this match 30 some years ago at the Royal palace...
All you need is milk
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