Great articles and videos make his website a cheese maker’s dream. Maybe I favor Gavin’s work a little too much – I’ve already featured his Wensleydale and Caerphilly in previous articles. But, the truth is I can’t say enough about the contribution he is making to home cheese making. It’s all based on his extensive experience, and it’s all free! Gavin lives in Australia, so
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The Greening of Gavin’s Wensleydale
Back to Basics in Australia Many of you have probably read a wonderful blog called The Greening of Gavin, written by an Australian father of 4 who watched “An Inconvenient Truth,” in 2006, and decided to lessen his carbon footprint. This is his short profile at the top of his home page: An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary,
Marybeth Bullington’s Orange-Walnut Holiday Cheese
Good news! It’s not too late to make cheese for the holiday season. Caerphilly is one that needs only 3 weeks to ripen and it just gets better and sharper after that. Recipes for Caerphilly abound, including 3 in the archives of this very blog if you do a search for it – Caerphilly with Suzanne McMinn in 2011, Caerphilly with Enola G. in 2012,
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Results are In: List of winners of 2022 American Cheese Society Competition. (click here) Making Burrata: This short video shows the technique. (click here) Grilled Cheese Tips: One is to spread mayo instead of butter on the outside. (click here) Alcohol From Whey: Gavin Webber makes Blaand in his latest video. (click here) 4 Milk Cheeses: After the floods in Queensland, Australia, these cheesemakers combined
Grant Fritch in Lansing (Okemos), Michigan
It’s always a surprise when we delve into a cheesemaker’s life and discover talent we could not have imagined. Grant has a LOT of achievements, even aside from his fabulous cheese, and we can only say, WOW!!! Grant’s Story I was raised in Michigan on a dairy farm. My grandfather and dad had a dairy when I was a young child. They had about 100
Dennis Woods in Portland, Oregon
They say if you want to get something done, ask a busy person. It’s true. I asked Dennis to answer my questions for this interview and he got right back to me, despite a daunting travel schedule. I always say that cheesemakers are the most interesting people in the world and I present you with yet another example … Dennis’s Story I’m an architect who
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12 Hour Cheesemaking Video(!): Interviews and learning sessions hosted by Gavin Webber. (click here) Best Kits for Making Cheese: Our Beginner Kit made the cut! (click here) Milking Yaks: “The Last Cheesemakers of the Eastern Himalayas.” (click here) Cultured and Vegan: Mesophilic culture and Penicillium Rogueforti are both are used in this vegan blue cheese recipe. (click here) The Blues: “How Wisconsin Became the Blue
Making Cotija (Mexican Parmesan)
Lately, it seems like every recipe I see online and feel like making has Cotija in it. The corn dishes, in particular, appeal to me.* If I make the crumbly, salty cheese now, it will be ready for corn season here in New England. The question is – what recipe to use? It’s been 12 years since we last posted a recipe for Cotija (click
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