Do you know about this website? Cheese Science Toolkit Pat Polowsky works by day as a Senior Project Development Manager for a large food corporation. In his spare time, he created this amazing website to help cheese makers (and cheese lovers). He actually started it while waiting for a flight in the Orlando Airport! Why would he do that? He noticed that, on the one hand,
Do you have a minute?: There’s something very relaxing about watching a squirrel eat cheese (really!). (click here) Step right up!: Get your tickets to the Festival of Cheese on August 3rd in Richmond, Virginia where you will be sampling around 2000 cheeses! (click here) Guiness record: We missed this fun story in March (so sorry!) about the world’s largest cheese board. (click here) Not
Martha Harrington of Conway, Massachusetts told us about this recipe when it first came out a few weeks ago in Food & Wine. With corn season almost upon us here in New England, it seemed to be perfect timing. So, of course, we asked her to help us make it. (A year ago, Martha made her Puffy Omelette with Roasted Grapes for us.) It has
Australia is a country where raw milk of any kind is simply illegal to sell. Fortunately, it is possible to make fabulous cheese from pasteurized milk if you know what you’re doing, and Rob Goris certainly does. He’s what we refer to as a “master” home cheese maker and it was an honor to interview him. Rob Goris I currently live in outer Sydney with
We have been thinking a lot lately about climate change. It has become clear that our food choices make a difference. Apparently, in fact, the food we eat contributes about one-quarter of the total greenhouse gases generated each year. Over half of that amount (14.5%) is caused by raising livestock. Therefore, many have concluded that veganism is the answer. But, is it?! Most of us
National yum: This video of 8 recipes with cheese in them was posted on National Cheese Day – June 4th. (click here) Renewable energy source: Whey from Wenslydale is being converted to biogas and it will soon be heating homes in England. (click here) Easy cheesy recipe of the month: “Fried Cheese With Eggs” from the NY Times. (click here) Controversy: Do you think vegan
Gabriella Steria, a Mennonite, was raised on a farm in upstate New York. She moved to Western Massachusetts 20 years ago when she was asked to teach at a Russian Christian school in Westfield. After a few years of working there, she and another teacher at the school (Janice Weaver) decided to buy the property where Gabriella now lives, so they wouldn’t have to pay
Karen Kushner of Red Gable Cheese Workshops in Tennessee sent us this note recently: “Since I think you’re always looking for interesting articles, I wanted to put a bug in your ear about one of my students from last year. Suzanne Bennett of Holy Goat Creamery in Manhattan, KS came in last year for a private class. She already had an existing creamery and was
