finding a better whey with cheesemaking.com
This new recipe from the New York Times (click here) is easy to make on a hot summer day. The heat from the pasta melts the cheese, so there is no need to fire up the oven – it’s all done on the stove top. If you want to make your own cheese, we recommend Jim Wallace’s recipe (click here), which has directions for making
In 2015, we interviewed Tatiana Thomas who lives in Yekaterinburg, Russia – (click here). Tatiana is now selling her Camembert and she is in the process of organizing a “Mold Cheese Festival” which will celebrate dairy farms in her area. Recently, she shared her new “cave” with us because she said, “I want American home cheese makers to be able to have the same aging
A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in the comments
I saw pictures of this dessert when I was looking up Turkish cheeses (for another article) and I just had to make it. Fortunately, it turned out to have cheese in it, so I was able to justify my interest! Tim and Caroline Armstrong of Eugene, Oregon helped me with some of the translation and they contributed much of the recipe (the picture below was
I learned about the CASA program from a cheese maker who is also one of our contributors to this blog- Bob Albers in Mandeville, Louisiana. He has been a CASA volunteer for 9 years. Bob told me, “When you retire, I suggest you consider lending your talents to your local CASA program. As I wrote on my local CASA Facebook page, “We change the future,
Sue Cummings is a master home cheese maker with many years of experience. Last January, she sent us her own original recipe for a cheese she calls Florentine – click here. This cheese and the wide variety of other cheeses she makes, come from the milk of her own Nubians. Her farm is located in one of the most remote and beautiful areas of Montana,
Can you pronounce it? If you can, you’ve achieved a level of sophistication most people only dream about! We can never resist serving it to folks and acting as if everyone knows about this cheese except them (we cheese makers have our fun!). This mold-ripened cheese comes originally from an abbey in the small village of Chaource, France. It is traditionally made with cow’s milk-
Have you ever noticed that the best graphic design images about food in this country have the Cornucopia Institute logo on them? They’re wonderful! Their name sounds kind of boring, but the Cornucopia Institute is actually very exciting. We use their website to get information about the food we eat because this non-profit organization analyses the actual situation in the US. What is it? They
