If you live near Yorba Linda, CA (35 miles southeast of downtown Los Angeles), you might notice dust being kicked up just over the horizon. That would be Kristy Foster, a veritable tornado of energy. She is living life to the fullest and that includes making cheese. Of course, she doesn’t just make cheese – she has made it her mission to teach cheesemaking to
Leon Graafland in Toronto, Ontario, Canada
I grew up in the Netherlands; just outside Gouda in a small old village surrounded by dairy farms, rivers and dikes. Gouda is the cheese capital of the country with a charming Thursday and Saturday cheese market. My father was born on a dairy farm that was sold before my time. I spent the summers playing and working on my friends’ farms – feeding cows,
Which Rennet is For You?
Submitted by Kate Johnson and Kelly Liebrock of The Art of Cheese in Longmont, CO February 21, 2023 Rennet is an important ingredient in cheesemaking and is the main coagulant used for most cheeses. If you’re curious about exactly what rennet is and how it works, you can get much of that info in our article “What is Rennet and Why Do You Need It?.”
Pictures from the Winter Fancy Food Show, 2023
Ten years ago, I went to the Summer Fancy Foods Show in New York City. It was an incredible experience. I tried all kinds of new foods, including my first Greek style yogurt. It is the largest specialty food show in North America. I went because, at the time, we (cheesemaking.com) were thinking about a new cheese kit and I wanted to get ideas for
Tidbits – 075
Participate in a Sleep Study: Get paid $1000 to eat cheese every night before bed(!) (click here) Goat Milk Ice Cream: We like this short video from Ozark Mountain Goats. (click here) How Healthy is Cheese(?): It seems it’s been falsely maligned. (click here) Farmstead Cheese Video: Very easy and only 13 minutes. (click here) Grilled Cheese & Kimchi: Spicy, crunchy and grilled with mayo
Rita den Otter in Duncan, BC, Canada
I live in the beautiful Cowichan Valley on Vancouver Island in British Columbia, Canada. My partner and I have just under an acre surrounded by farms and vineyards. We live there with our 4 dogs (3 Brittanys under 2 and an old Springer spaniel who is 15) and a cat. We have fruit trees, berry bushes and a large vegetable and herb garden. We process
Andres Schneiter in Maple Ridge, British Columbia, Canada
If you’re on our mailing list at cheesemaking.com, you’re familiar with the Monday Morning Moos which links to our blog articles. Recently, Andres Schneiter noticed an article about cheese caves and “fridge conversions” and he decided to share with us some of his knowledge on the subject (see below). Andres is a master home cheesemaker. He is also a woodworker extraordinaire. (The pictures below are
Celso David Viviani in San Francisco, California
As always, it’s an honor to interview a celebrity in the world of cheese – especially when the celebrity is as kind and gracious as David Viviani. He and his family played a part in elevating the state of California to second place in cheese production, behind only Wisconsin. During the course of this interview, one of the qualities we found most endearing about David
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