If you’re lucky enough to go to Jamaica this winter (or any other time), pay a visit to Ruth Mitchell and Byron Walker at Ruby Goat Dairy. They will be happy to show you around their micro dairy – the only one on the the island. It’s not a tourist attraction – it’s a real goat farm and creamery. Ruth and Byron had been coming
Happy Valentine’s Day from all of us at cheesemaking.com! A cheese by any other name – Can a vegan “cheese” shop in London legally use the word ‘cheese’ in it’s marketing? (click here) 7 minute video – Fabulous new video about the Caves at Jasper Hill in Vermont. Skip the ad. (click here) Coming soon? – Raw milk vending machines – they’re all over Europe and now they’re
Home Cheese Making, 4th Edition By Ricki Carroll Forward by Ari Weintzweig (cofounder of Zingerman’s Community of Businesses and former president of the American Cheese Society) It seemed like we waited forever for our new edition to finally be available, but it’s here now and we’re over the moon with excitement! Our beloved Cheese Queen, Ricki Carroll worked with Jim Wallace, our technical adviser to
It’s the sweetest time of year again! We combined a couple of recipes to come up with this one – simple and yummy and just the treat for your sweetie on Valentine’s Day. Strawberry Cobbler Ingredients: 8 cups strawberries, hulled and sliced in half 1/3 cup sugar, brown sugar or coconut sugar 1/4 tsp salt 2 tsp vanilla 1 tbsp butter, diced into small cubes
We apologize for being redundant, but, we have to present you with yet another fascinating cheese maker. It’s really ridiculous! The truth is – we don’t even try to find the most interesting people in the world – it’s just that they are all cheese makers! We simply ask people what kind of cheese they are making, and that leads to the most amazing stories: What
I based this recipe on one at the Cheeses from Switzerland website because I’m partial to Gruyère and they have a lot of great recipes featuring it and other Alpine cheeses. I wanted it to be gluten free, so I swapped out the flour for one of the many gluten free brands and it worked perfectly. I used a white rice based flour (Bob’s Red Mill)
“Cheese in Surround Sound – a culinary art experiment” March 14th is a big day in Burgdorf, Switzerland. That’s the day when a team of judges (expert cheese tasters) will determine whether music played in the town’s famous aging cave for 8 months had an effect on the taste of it’s Emmentals.* This is not a joke! It’s an actual experiment being conducted at Kasehaus K3
It’s called sonochemistry – A Swiss cheese maker is playing music for his Emmentalers to enjoy while they are aging (blog article soon!). (click here) But is this really food? – Costco is selling a 27 pound tub of mac & cheese that lasts for 20 years! (click here) Household hint – A good article about freezing cheese and why it’s best to shred it first. (click
