finding a better whey with cheesemaking.com
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
It’s all just beginning for the Breiteneicher family and their farmstead cheeses. We predict that in the not-so-near future, their cheeses will win many awards and they will be very well known in the cheese world. Max worked and learned at Jasper Hill, Chase Hill and Sidehill, so he knows his stuff! (He was actually the first intern Jasper Hill ever had.) 5 years ago,
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
Goat’s Milk Colby By Julie Ott* A short while ago I got the opportunity to share my recipe for a cheese meld of Colby/Cheddar (click here). I am back again with another goat cheese recipe – Colby. This recipe is for raw goat milk. If you are using pasteurized, please double the amount of culture and rennet. Ingredients: 1 gallon raw goat’s milk 1/16 tsp
If you’ve ever been to an authentic Mexican restaurant in the US, you might have seen mention of crema or “table cream”on the menu. Most restaurants here use sour cream as a substitute, but it’s really not the same. The difference is enough to have a major impact on the taste of your meal. In traditional Mexican food, crema is used on almost everything. The
Do you know why a person is sometimes referred to as a “Big Wheel” or “The Big Cheese?” It means that person can afford to buy the whole wheel of cheese! We might never have known that if it wasn’t for National Cheese Day. Websites come up with this kind of information on these special days and we all benefit. (That little bit of info
We just can’t keep up with Imran! He moves through challenges as if they were nothing and he always comes out ahead. How can that be and what is his secret? We don’t know- he seems to be a “force of nature.” You may recall that we have been following Imran’s progress since 2013, when he had really just begun making cheese. There were no
