Marty Gossett in Hide-Away-Hills, Ohio
Marty with her drunken Asiago in front of her 1910 Hotpoint electric stove. 6 burners 2 ovens – all still work! Marty’s Story My husband, Greg and I live on a lake in the woods about an hour fro...
Cheesemakers Sharing About the Pandemic - A Series/4
Many of you have given us blog interviews in the last 10 years (since we started this blog) and many of you will be interviewed in the future (when we hear from you). We reached out to a few of o...
Cheesemakers Sharing About the Pandemic - A Series/3
Many of you have given us blog interviews in the last 10 years (since we started this blog) and many of you will be interviewed in the future (when we hear from you). We reached out to a few of o...
Cheesemakers Sharing About the Pandemic – A Series/2
Many of you have given us blog interviews in the last 10 years (since we started this blog) and many of you will be interviewed in the future (when we hear from you). We reached out to a few of o...
Cheesemakers Sharing About the Pandemic - A Series/1
We, at New England Cheesemaking Supply Co. (cheesemakingmart.com) have had the honor of getting to know you (our worldwide community of home cheesemakers) for over 44 years now. We have heard from ma...
Yoel Blumberger's Humidity Control System
Yoel Blumberger How to create and maintain the right humidity for your cheese while it’s aging… This is a very important subject for cheesemakers and we have tried to give you as much informatio...
Mother Katherine in Otego, New York
Mother Katherine in July, 2019 Zoar Farm at Holy Myrrhbearers Monastery January, 2018 This is an unusual interview with an unusual woman. Mother Katherine is all about her flock and not about ...
Kate Johnson took this picture of her first class in Hawaii with their certificates of completion. Jamie Ryer, author of this review is fifth from the left. Kate Johnson, founder of The Art of C...
Keynes Cheese Recipe by Kurt Denke
We would like to thank Kurt Denke in Seattle, Washington for sending us this recipe. We will be interviewing Kurt soon, so stay tuned for more about him and his many other cheeses. Disclaimer: We ...
Good Times: It’s fun when you win the World Championship Cheese Contest! (click here) Best Cheese for Pizza: This is a great video to help you decide how to make your Mozzarella for pizza (or bu...
How European Cheeses are Protected
Question: How do you know that Parmigiano-Reggiano and Le Gruyere are made from raw milk when they don’t actually say that on their labels? Answer: They have to be made that way by law. In Europ...
Here in New England, spring is “baby goat season” and we typically have an abundance of goat’s milk. It’s a great time to make marinated chevre. Of course, if you don’t happen to have any goat m...
Kim Mack in Sacramento, California
You can’t keep a good woman down! Kim Mack works full time as a Contracts Analyst for the County of Sacramento Department of Human Assistance. She has a son, 35, two stepdaughters 27 and 29, a g...
Sarah Berweger in West Point, California
Double Raven Farm I live on a 20 acre mountain farm above West Point, California in the lower Sierras at 3800 ft. elevation, surrounded by forest and river canyons. I have always loved cheese an...
New Online Course: Environmental Monitoring in the Dairy Industry
A couple of years ago, we posted an article about a new online course, produced by the North Carolina State University FBNS (Food, Bioprocessing & Nutrition Sciences) Department – Free Food Saf...
Perfect Snack: Popcorn with cheese melted on it – (click here) A New Record: The upcoming World Championship Cheese Contest (in Madison, WI next month) reported having 3,667 entries this year, 8...
Don Kaiser in Billings, Montana started making cheese recently for a very sad reason … I lived in downtown Billings, well up until last summer. Though I lived in a residential area, my back yard w...
Stephen Cope - Making Cheese in Colombia
Stephen Cope and his wife, Ana Interview with Stephen Cope, of Estana Queseria near Medellin, Colombia by April O’Malley* Stephen’s Story I was born in Melbourne Australia. I am university educat...
Lorelei Hallock in Livingston, Montana
It’s safe to say there aren’t very many home cheese makers in Montana – the entire population of the state is a little over a million people! There are even fewer commercial cheese makers there, ...
Easy Cheesy Biscuits/Dumplings
We’re not sure why it is that, on the web, these are called dumplings instead of biscuits. It could be simply that in England, they are called dumplings and here in the U.S. they are called biscu...
Really? Did you know that Philadelphia cream cheese isn’t from Philly? (click here) No Whey: Over 6000 people (!) showed up at the Beer & Cheese Fest in Wisconsin last Saturday night. (cl...
Carol Shuler in Scottsdale, Arizona
With her green chili gouda Before she retired, Carol was a well known landscape architect in northern Arizona. Her company, C. F. Shuler Inc. specialized in government contracts and she handled ...
Kristen Whittle in Sunderland, MA
It’s winter here in Western Massachusetts and it was snowing the day I went to Little Brook Farm to visit Kristen Whittle. She was out in front of her house feeding Christmas trees to her goats a...
We often say that cheesemakers are the most interesting people in the world. We don’t know exactly why that is, but it holds true in every interview we do. Lynn Keay is an inveterate “do-it-herse...
All you need is milk
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