Why do they call it a “hobby farm” when it’s so much hard work? A hobby is an activity you do at your leisure and raising goats is not that! Fortunately, Barbara and her husband have 4 sons to help with their hobby farm while they work full time, raise and milk a small herd of goats, tend a vegetable garden, gather honey from their
Cool Crispy Cheese Bowls!
This was quite possibly the most fun I have ever had in the kitchen! I was having a little dinner party (5) and I wanted to try making cheese crisps – those little round ones you put in salads. I looked up recipes online and there were hundreds of them – probably because it’s so easy. Then I noticed a few recipes for cheese bowls
10 Tips for Aging Your Natural Rind Cheeses
Or, as the song might go, “We’re just a flippin and a rubbin…” Natural rinds – that sounds so easy – just you and your cheese growing old together with no barriers between you. (We know all about your love for that cheese you made so carefully. You promised yourself nothing would come between you and it, didn’t you?) Well, it is easy. All you
Can You Age Your Cheese in Clay?!
OK, you can call me crazy but I’m serious. And I don’t know the answer. I’m just hoping one of you will. (If anyone is doing it successfuly, I will certainly try it.) This all began with a thread I followed in the Cheese Forum. “Stinky” in California points out that in Gianaclis Caldwell’s book, “Mastering Artisan Cheese Making” she refers to the practice of
More About Fig Sap “Rennet”
4 years ago, I posted an article I thought was whey out in left field – Making Rennet From Fig Sap?!! Our company sells a wide variety of rennets, but none of them are made from fig sap. It seemed like a very obscure method (although I did find in my research that it is 30 to 100 more powerful than anything else used to
Massachusetts Cheese Festival, 2015
Sunday, October 11, 2015 1-5pm, The Cyclorama at the Boston Center for the Arts, 539 Tremont Street We are SO happy about the activities the Massachusetts Cheese Guild has been hosting! We have known for a long time that Massachusetts cheese makers are among the best, but now it’s official! This coming Sunday, in the beautiful Cyclorama, there will be more than a dozen of
Making Huntsman Cheese
Huntsman is a British cheese made by combining Double Gloucester with Stilton. When you first look at this cheese, you wonder-how can they possibly age a mold-ripened cheese inside a semi-hard cheese? It appears to be one very complex cheese. But, actually, the Double Gloucester is molded around the Stilton when they are both fully aged. The Gloucester is soft enough to use like play-dough.
Tim Bisson’s Chocolate Chili Provolone
Tim Bisson in Siletz, Oregon loves to make cheese (almost as much as he loves his dogs!). He recently started a new business making collars and leather goods, so, if you’re in the market, be sure to see his info at the end of this interview. In our July Moos-Letter (News From Our Customers), we shared Tim Bisson’s recipe for what he calls Chocolate Chili
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