A Volunteer’s Dream Come True! If you love cheese, this is the volunteer opportunity you have been waiting for. Of course, you might have to wait a little longer than you wish because the word is ...
Bob's Homemade Curd Cutter - Part 2
After Bob sent us his first post – Bob’s Homemade Horizontal Curd Cutter, he decided to make some improvements. Start with the first article and you will find that the two of them work nicely toget...
Stretching the Waistband of Your Food Budget
By Cookbook Author – Maggie Parkinson* This month’s drivel doodle is all about you and your kitchen. In my mind, while thinking about what I wanted to say, I had mentally dubbed it “The fast and ...
Little Tidbits to Chew On - 005
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 ...
Tin Can Method for Smoking Cheese
Claude Garneau’s smoker in a 28 oz tomato can In 2010, we did an article about smoking cheese (click here) which has directions for making a cold smoker. A lot has changed since we posted that a...
Why eat raw food? If you think raw milk is healthier than pasteurized, you’ve considered the value of bacteria and enzymes for digestion. Pasteurized milk may have the same nutrients as raw milk,...
Bob's Homemade Horizontal Curd Cutter
Bob Albers in Mandeville, Louisiana has been learning to make cheese since he retired from his career as an electronics engineer. (We interviewed him in August – click here.) He has shared his kn...
Terry Dinnan in Charlotte, Vermont
Terrence with his wife, Marty Illick at his 66th birthday party. This summer, we posted an article (Using Wildflowers In/On Your Cheese) with pictures of Terry Dinnan’s fabulous goat cheeses. He...
Maggie's Mac & Cheese Challenge
Maggie Parkinson used to specialize in low-carb cooking (more below) and she wrote Carb-Less in Seattle well before low-carb diets became the norm. We did an interview with her in 2013 (click here...
Making Gbejna - Cheeselets from Malta
Michael in Malta. He told us he doesn’t get to go there nearly enough. Michael Calleia (calleia.com) is a Maltese-American enjoying life with his wife and child. When not cooking with his daught...
Little Tidbits to Chew On - 004
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 ...
Raw(?!) Brussels Sprouts and Cheese Salad
I’m trying to eat more raw vegetables because I think they’re probably good for us. I know I won’t eat them, however, unless they include something very yummy (like cheese). Fortunately, I had l...
Calcium Chloride for Home Cheese Making - Is it Necessary?
Calcium Chloride (C14) from cheesemakingmart.com Many of the questions we get from cheese makers involve issues related to weak curds: the whey is not clear and the curds are too soft. We recommend...
Do you think you might want to be a professional cheese maker? Maybe you’ve taken workshops and read books, but now you want to know what it’s really like in the “real world…” It might be time t...
Otter Creek Homestead in Danby, Vermont
Three years ago, Julia and Frank McKeon bought a house and some land and moved from Albany to Danby, Vermont. Their goal was to have a farm where they could grow their own food and raise their ow...
There is almost always a period of time when you dry out your cheese before aging it. The time varies and depends on the temperature and humidity – it might be from one day to a week. It’s an im...
Using Wildflowers in/on Your Cheese
This is gorgeous! The intense colors of wildflowers against the bright white of the goat cheese make this cheese spectacular. If you believe, as I do, that beauty enhances taste, this could be th...
I don’t know about you, but I can’t keep up with all the cheeses in the world! I just don’t have time to check them all out, so I rely on the competitions to guide me. I haven’t gone wrong once ...
Little Tidbits to Chew On - 003
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 ...
Modifying Molds for Easier Handling
Terrence Dinnan Terrence Dinnan, a cheese maker in Charlotte, Vermont, sent us this great idea in a review he wrote for our Bleu Cheese Mold (M111). He had purchased the mold to make brie. Why, ...
Making Mozzarella with an Induction Cooktop
Cateland White in Las Vegas, Nevada has written several fabulous articles* for us because she is an amazing writer and we adore her! This summer, she and her husband and their 11 year old, Bugsy (...
Bob Albers in Mandeville, Louisiana
Bob has shared a lot of good information with us in the last few months. First, he sent us his mother-in-law’s recipe for Creole Cream Cheese (a Louisiana specialty) and then, he sent us an essay...
Easy Bechamel Sauce by Maggie Parkinson
Maggie is a cookbook author and actress who now lives in Poulsbo, Washington with her husband. They just built a gorgeous house there and Maggie has a state-of-the-art kitchen where she now creates...
The Calorie Myth by Jonathan Bailor This post is a combination of a book review and a confession! I can’t review “The Calorie Myth,” the best so-called “diet” book ever, in my opinion, without te...
All you need is milk
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