Last month our good friend Bob Albers,* who lives in Mandeville, Louisianna told us about the fabulous New Orleans Fete des Fromages and we posted the schedule, etc. for the November event (click here). Bob volunteered at the festival and while he was there, he took a lot of pictures. When he got home, he wrote this review for us: Fete des Fromages (a wonderful
This is a basic recipe for a very simple and very yummy soup. We derived it from several different recipes online, so we have included many options in a second version below. We used one ingredient (optional) that might be hard to find locally – chipotle paste which we ordered from Amazon. There are many other ways to add the chipotle flavoring, as you will
The best part of having a blog like this one is when we put folks together who had no idea there were other cheese makers in their area. We found Tom Osborne when he told us he saw our recent interview with Lisa Wilson and, hopefully, some of you will let us know you saw this article about Tom. As always, we are impressed by
I am located in Edwardsville, Illinois, which is a college town located about 15 miles from St. Louis, Missouri. I became interested in making cheese on a farm-to-table themed visit to Vermont in 2015. Part of the program was a mozzarella making session at a kitchen store in Burlington, VT. I was instantly hooked. When I came home I tried, mostly unsuccessfully, to make a
A few months ago, we interviewed Susan Bates and asked her where she got her raw milk. She told us about Markegard Family Grass-fed in Half Moon Bay, California (south of San Francisco) and the amazing woman whose family operates it – Doniga Markegard. She recommended that we interview her. Susan wrote: Doniga is well connected and dedicated to teaching others about carbon sequestration, mob grazing, and
Great Article: Why are many Americans afraid to eat raw milk cheese, whereas Europeans aren’t? (click here) Whoops: The Michelin Guide stripped a French chef of one of his stars because they thought he had used an English cheddar in his cheese souffle when, in fact, he had used French cheeses with a little saffron to make it appear yellow. He’s suing the inspectors, of
Our good friend, Bob Albers in Mandeville, Louisiana has contributed many blog articles over the past 3 years (for which we are very grateful).* Recently, he told us he will be volunteering at New Orleans’s fabulous cheese festival. He will be working at the gate Saturday from 1-4, so be sure to say “hi.” There are still a few slots open for volunteers (click here).
Haley started making cheese less than a year ago but she’s made at least 20 different kinds, ranging from chèvre to more complicated cheeses like parmesan and gruyere. She told us she has had a lot of fails but also a lot of success and cheese making has become one of her favorite hobbies. Haley’s Story: I started making cheese less than a year ago!