Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to email@example.com and we’ll get right back to you. Feel better? Of course, sometimes you don’t even know you have a question until you check out issues like the ones below: While in the Molds Sticking to
My Cheese Cave By Bob Albers* Cheese caves are wonderful things. Especially when you consider the wonderful things they contain and the wonderful things we get out of them. If you live in the mountains and are fortunate enough to have a real cave on your property, you are ahead of the rest of us. I live in perfectly flat country. There are only two
This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by clicking here. If you have already made Camembert using our simple recipe in Part 3 (click here), you might be interested in making some changes to it. Hopefully, you kept notes about exactly what you did (nobody ever manages to follow
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’re going to scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at firstname.lastname@example.org or in
This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker can make this fabulous cheese. The second (click here) goes over the supplies and ingredients you will need, so you can order them in advance. There are hundreds of different recipes for making Camembert online, in books and on videos.
This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It’s So Easy!” – click here and the third part – “An Easy Recipe” – click here. Camembert is, actually, a very easy cheese to make. There are a lot of recipes and videos online and they are all different,
A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the next article, we will go over all the ingredients and supplies you will need (click here). In the third, we will make two Cams (click here). In the fourth, we will go through possible variations in the recipe and in the fifth, we will troubleshoot issues that
We’re so glad Tony Hamblyn sent us a picture of his fabulous cheese making set-up! We knew you would want to know more about him … Tony is an airline pilot, flying the B787 Dreamliner for Air New Zealand. He flies to Asia, Hawaii, South America, and Australia. He told us: “It’s been an awesome career which has given me a great lifestyle. I’m very