Many thanks to Kathy Love in Tucson, Arizona for sharing her pictures from a demonstration she did showing how to make 30 minute mozzarella in a slow cooker. This will be of special interest to those of you who use a pH meter, (totally optional) because you can see her calibrating it in these pictures. She used the recipe at our website (cheesemaking.com) which is
Spring is on the whey! Congrats to the winner of the US Cheese Championship held March 7th – Guggisberg Cheese of Millersburg, Ohio for it’s baby Swiss wheel. (click here) Wonderful 3 minute video about the making of a popular cheese in Sweden. (click here) New cheddar with a hint of caramel flavor – a combination of cow and goat milk in ‘Lady Prue.’ (click here) There
Bob Albers of Mandeville, Louisiana sent us this recipe – his 14th contribution to our blog since 2016.* You don’t have to make your own cream cheese for it, but it’s extra special when you do (and super easy!). From Bob: I just finished eating some of my smoked tuna with cream cheese and thought I should share this delight with you and other cheese
Sheila Litchfield has been raising goats, making cheese and teaching cheese making for over 30 years. Western Massachusetts is mostly rural, but Heath is about as rural as it gets (population – 706). It’s what we call “the middle of nowhere,” up on a hill and way off the beaten path. Sheila Litchfield and her husband (Budge) moved there 43 years ago because they fell
It’s officially a tradition now – every year, in February, we post an update on Eric Olson’s incredible progress from home cheese maker to professional. To get caught up, check out these 2 articles: 1st article – February, 2017 Eric Olson’s Amazing Home Set-Up 2nd article – February, 2018 Eric Olson’s Amazing Make Room Updated We left off last winter, and now Eric is about
It’s called VOV in Italy where Lucinda Dee of Williamsville, Vermont first tasted it. She fell madly in vov with it and a friend gave her the recipe. She was kind enough to share it with us (thank you, Lucinda!). VOV is basically the Italian version of eggnog. When it was invented in 1845 in Padua, Italy, it was named “vovi” or eggs. That later
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
