Purple Onion Feta with Andy Cumberland
Andy Cumberland with his Drunken Nut Cheese Back to Basics Down Under I asked Andy to send me a picture of himself making cheese and I received this – I didn’t get the time to make chees...
Milk Mead (Lactomel) with Andrew Luberto
Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in the News From Our Customers section of our Moosletter (July issue). He of...
Pictures from the ACS 2013 Convention
Almost every year, for the last 30 years, since she helped found the American Cheese Society, Ricki has been attending the annual ACS convention. It’s held in a different part of the country (or...
Peggy Ployhar, from Kenyon, Minnesota has a lot going on! She and her husband and their three young children run a “hobby farm” with an apartment they rent out for farm stays in the summer. Accor...
There are as many recipes for making cheese without cultures on the Web as there are with cultures. Alternative starting agents include lemon juice (Panir & Lemon Cheese), vinegar (Queso Blan...
Larry Faillace and Ian Anderson in the cheese house at Cave’s Branch. 6 days and 5 nights in Belize, learning to make cheese … Deadline: July 31, 2013. This could be the easiest contest y...
Cream Cheese with Jill Richardson
Jill Richardson Jill Richardson is a well-known expert on food and farming issues here in the US and all around the world. Her website, La Vida Locavore has book reviews, articles about fo...
Saag Paneer with Maggie Parkinson
Maggie calls this picture “Before Morning Coffee” This is the second recipe in a 6 part series by Maggie Parkinson of Renton, Washington. Maggie previously authored two low carbohydrate c...
If you’ve made your own Camembert, perhaps from Jim Wallaces’s recipe, the chances are you’ve made it again and again. It’s just tooooo good and tooooo easy to make. After you’ve made it a couple...
Photo of Gammelost from www.h-a.no In the June, 2013 issue of our Moosletter, we posted a request by one of our customers for a Gammelost recipe. Gammelost is a Norwegian cheese, rarely ...
Two Weeks in Tuscany with The Weekend Artisan
This past March, I posted an article about a new cheese making website called The Weekend Artisan. Douglas Lumley and his wife, Jan, of Winchester, UK have created a great “do-it-yourself” site w...
The Southern Vermont Dairy Goat Association
New SVDGA member, Kathy Burek with her three doelings Promoting Dairy Goats Since 1945 Recently, I attended my first ADGA (American Dairy Goat Association) sanctioned Dairy Goat Show at th...
Ricki hugging her fabulous creation It’s a creative frenzy! The Cheese Queen is at it again. It seems like every year, beginning when the sap starts flowing and the snow has melted, Ricki...
Haniya (Age 9) and Her Mother, The Fresh Food Fairy
Making Mozzarella like crazy! Haniya Frayer of Kalamazoo, Michigan is already a pro at making 30 Minute Mozzarella. She does the entire process herself (with adult supervision, of course!). Here...
Making Pizza with Maggie Parkinson
Maggie Parkinson This is the first recipe in a 6 part series by Maggie Parkinson of Renton, Washington. Maggie previously authored two low carbohydrate cookbooks (as Carylton Cooper). Sh...
This is a picture from the Cave’s Branch website. The rest are ones I took when I went there. Anyone Want to Spend 5 Days at a Jungle Lodge in Belize Making Cheese?! Do you remember when ...
30 Minute Mozzarella Makes a Great Science Project
Tommy with the board Ali made. (Ali couldn’t attend the fair.) We love this! A few weeks ago we received a note from Helen Tsatsos, the proud mother of Tommy L. (10), a fifth grade Mozzar...
Raw Milk Distribution - Just Another Hearing
Note: This map is 3 years old, but it was the latest I could find. In the past, I have done several posts about raw milk and our support of it. The point of this one is to share my exper...
Curd Cheese from Cultured Milk
Ryys in Stockholm Made by a Norwejian who was inspired by a Pole … Dr. Rhys Evans lives in Norway and he loves good food. So, he cooks a lot from healthy ingredients and he has begun his ...
Clockwork Lemon is a great name for a delightful website created by Stephanie Eddy in Okotoks, Canada. There are hundreds of recipes, tips and culinary adventures. Every single recipe is basica...
kashk = qurut = quroot = yazdie = caramelized yogurt = cream of whey Recently, we received a note from one of our customers in the mid-east, requesting a recipe for kashk. She described it as “a t...
Maggie Parkinson in Renton, Washington
This is not an ad! Maggie’s book is currently out of print. The art of cheese making is only one many creative endeavors for Maggie Parkinson (stage name- Carylton Cooper). She has bee...
Farmer's Cheese with Oksana Hill
Oksana Hill It’s always fun when a great cook like Oksana realizes she can make her own cheese. Oksana Hill of West Sacramento, California has a fabulous website- This Life of Bliss at whi...
This is a challenge! I will never complain about any aspect of making cheese again. Compared to the conditions under which people in remote areas of the world are working, I have it rediculously...
All you need is milk
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