Perfect Pasta for a Summer Day
This new recipe from the New York Times (click here) is easy to make on a hot summer day. The heat from the pasta melts the cheese, so there is no need to fire up the oven – it’s all done on the ...
In 2015, we interviewed Tatiana Thomas who lives in Yekaterinburg, Russia – (click here). Tatiana is now selling her Camembert and she is in the process of organizing a “Mold Cheese Festival” whi...
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...
Turkish Dessert with Kemalpasa
Made in a pie plate. The cream tastes like rice pudding (without the rice). The “cookies” in it are a cross between cookies and cake. It’s not as sweet as most of our desserts here in the US. ...
Be a Court Appointed Special Advocate (CASA)
From the CASA of Bastrop website I learned about the CASA program from a cheese maker who is also one of our contributors to this blog- Bob Albers in Mandeville, Louisiana. He has been a CASA vo...
Sue Cummings in Kalispell, Montana
Sue Cummings is a master home cheese maker with many years of experience. Last January, she sent us her own original recipe for a cheese she calls Florentine – click here. This cheese and the wi...
How to Make Chaource (shah-OOSE)
Can you pronounce it? If you can, you’ve achieved a level of sophistication most people only dream about! We can never resist serving it to folks and acting as if everyone knows about this chees...
The Cornucopia Institute - Real Info about Our Food
Have you ever noticed that the best graphic design images about food in this country have the Cornucopia Institute logo on them? They’re wonderful! Their name sounds kind of boring, but the Cor...
Grace Hill Farm in Cummington, MA
Max, Amy and Charlie (2) It’s all just beginning for the Breiteneicher family and their farmstead cheeses. We predict that in the not-so-near future, their cheeses will win many awards and they ...
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...
Goat's Milk Colby by Julie Ott
Goat’s Milk Colby By Julie Ott* A short while ago I got the opportunity to share my recipe for a cheese meld of Colby/Cheddar (click here). I am back again with another goat cheese recipe – Colby...
If you’ve ever been to an authentic Mexican restaurant in the US, you might have seen mention of crema or “table cream”on the menu. Most restaurants here use sour cream as a substitute, but it’s ...
Happy National Cheese Day-June 4th!
Do you know why a person is sometimes referred to as a “Big Wheel” or “The Big Cheese?” It means that person can afford to buy the whole wheel of cheese! We might never have known that if it was...
Imran Saleh in Pakistan - Expanding Again!
We just can’t keep up with Imran! He moves through challenges as if they were nothing and he always comes out ahead. How can that be and what is his secret? We don’t know- he seems to be a “forc...
Making Camembert for Beginners-Part 5/Troubleshooting
Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to [email protected] and we’ll get right back to you....
How to Make an Inexpensive Cheese Cave
Bob Albers My Cheese Cave By Bob Albers* Cheese caves are wonderful things. Especially when you consider the wonderful things they contain and the wonderful things we get out of them. If you live...
Making Camembert for Beginners-Part 4/Recipe Variations
This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by clicking here. If you have already made Camembert using our simple recipe i...
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’re ...
Making Camembert for Beginners-Part 3/Easy Recipe
This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker can make this fabulous cheese. The second (click here) goes over the sup...
Making Camembert for Beginners-Part 2/Ordering Ingredients
This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It’s So Easy!” – click here and the third part – “An Easy Recipe” – click h...
Making Camembert for Beginners-Part 1-Why It's So Easy!
Photo courtesy of Murray’s A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the next article, we will go over all the ingredients and supplies you will need ...
We’re so glad Tony Hamblyn sent us a picture of his fabulous cheese making set-up! We knew you would want to know more about him … Tony is an airline pilot, flying the B787 Dreamliner for Air New...
Oyster Pork Pie By Bob Albers* Many families have an heirloom recipe. Mine is no exception. This recipe for oyster pork pie was handed down through the generations, we think, from Bernadina Albe...
Julie Ott's Goat Milk Colby/Cheddar
We love when you send us your recipes! Julie Ott in North Berwick, Maine sent us this one. We haven’t tried it yet, so, when you do, please let us know how it went. About Julie I have been (succ...
All you need is milk
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