Goat's Milk Ricotta from Iron Oak Farm
And they use our recipe!!! Jennifer and Zach Sartell (This couple is just toooo cute!) Why are cheese makers always so nice? It really is amazing. For example, the Sartells from Fenton,...
Rashel Harris in Texas - 2013 Update
She’s posting articles, selling supplies and sharing her knowledge on YouTube videos. Rashel, Isabella and Andrew of The Promiseland Farm Two years ago, I did a blog article about Rashe...
For desserts – yes. For cheese – no. There are a lot of cheese making websites where Junket tablets are routinely used in place of rennet. (The best known is probably David P. Fankhauser, PhD’s s...
We have lots of information on our website and in other blog articles about waxing your own (homemade) cheese for aging, but many folks buy our wax to preserve their store bought cheese, as well. ...
Brin Wisdom Brin Wisdom in Atlanta, Texas Do you remember what is was like when you first began making cheese? It was as if a miracle was unfolding right before your eyes when you saw the...
An example of healthy looking Blue Cheese It’s about CONTROLLING the bacteria! Dr. Peter Achutha We recently received an interesting note from Dr. Peter Achutha, our longtime fr...
Our Partnership with Local Veterans
They’ve become invaluable to our business … There are approximately 120,000 veterans in the area of western Massachusetts where our business is located. They are all served by the Veterans Affair...
Suris - Lithuanian Farmer's Cheese
Terese Vekteris Attention Beginners: This is a Very Easy Cheese to Make No rennet required and the culture is buttermilk. The result is a somewhat dryer and more sliceable version of Amer...
Denis Barnard in Delta Junction, Alaska
Making cheese in a frozen tundra Denis Barnard and his wife, Angie live 70 miles south of the community of North Pole, Alaska. Denis began making cheese in the summer of 2010, just after they mov...
Queso Blanco with Sonia Martinez
She’s one very busy food writer, columnist and cookbook author!* Sonia was born in Cuba, took cooking classes wherever she traveled, lived in South Carolina and Florida, and, most recently, owned ...
Traditional Mozzarella with Goat's Milk
From one of our favorite guest bloggers, Jayne Maker (The Barefoot Kitchen Witch) It’s been 2 1/2 years since I first interviewed Jayne (New Cheese Maker #4) when she was just learning to make che...
From the town of Edam in the Netherlands Edams aging at a shop in Belgium. Cheeses to be sold in Holland have yellow wax. Red wax is used for young cheeses produced for export. Black wax is...
Jon with his cat, Koba This takes your dorm sized refrigerator to a whole new level! As you may know, we sell a refrigerator thermostat which enables you to convert your refrigerator or fr...
Cajeta with Ben Guyton from Austin, Texas
Great Gift Idea for Upcoming Holidays If you’ve never tasted cajeta, you’re in for a real treat. It is THE BEST. Just tie a few ribbons around a canning jar of cajeta and you have the ultimate pr...
PART 1 - The Cheese Queen's Story
A Little Bit of the History of New England Cheesemaking Supply Company Ricki, from “Mother Earth News,” March, 1986 Many folks ask Ricki how she got started in the cheese making supply bus...
Booker Dechert in Earlton, New York
Booker with Annie, born last May Did we mention that he’s 13?! He raises his own goats, milks them every day, and makes cheese. We first heard about Booker from his mother, Larissa: I ha...
Poems From an Australian Cheese Maker
Tim Train with curds for Cojita It’s not often that we receive the gift of poetry… So, when Tim Train sent us his poems all the way from Australia, I asked him to give us a few pictures,...
Durian Cheesecake for the Intrepid Only!
Durian If you were brought up with the smell of durians (a highly aromatic fruit), continue on … Peter Achutha, PhD Otherwise,you will want to make a substitution. (Really!) Duria...
Crescenza with Ian Treuer of Cheesepalooza
Ian at Smoky Valley Artisan Cheese One of the founders of the fabulous Cheesepalooza! Last month, I posted an article about Valerie Lugonja with her tutorial about making Cabecou. She to...
The time has come… Charlotte Smith (Champoeg Creamery), Mark McAfee (founder of RMI) and his wife, Blaine Finally, some hope for raw milk sellers. I was once chatting with a local farme...
Three Shepherds Farm in Warren, Vermont
It’s what you would expect if you had high expectations! I felt as if I already knew Larry and Linda Faillace when I visited their farm a few days ago. I had just finished Linda’s shocking book...
Cheese May Be Healthier For You Than You Thought!
The problem with our food isn’t the fat content … One of our customers sent me the link to the article below last March and I set it aside because I didn’t feel qualified to present it. But, rece...
Wood Spryte Farm in Dimondale, Michigan
Tiffany Rich makes it all look easy! Tiffany and her husband, Mike have a very small, 5 acre farm but they put it all to good use. They raise their own meat (beef, chicken, quail, lamb), milk thei...
Rose Boero in Central Wisconsin
Rose with her daughter, Margaret Becoming a licensed cheese maker in Wisconsin is a very big deal! Rose Boero, age 60, is a newly licensed cheese maker. It’s been a long journey for her. ...
All you need is milk
Cheese Making Kits
Discover the joy of cheese making with our all-inclusive kits, perfect
for crafting a variety of cheese. Whether you're a novice or looking to surprise someone special, these kits offer a simple and enjoyable way make cheese at home.
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