Recently, there was an article in our local newspaper (click here) about a Moldovan woman who is making yogurt here in the United States the way she did in Eastern Europe. The article (by Richie Davis) contains a lot if interesting information about how she makes Lapte Acru. It even includes a video. The main difference between this yogurt and the yogurt you would make
Cheese Queen Testifies at GMO Hearing
Tuesday, September 22nd Ricki traveled to our Massachusetts Statehouse in Boston for the public hearing on a bill which would require labeling of GMO (genetically modified) products. This is not a bill that would restrict the use of GMOs, it is simply a bill which would require companies to label their products. It was a long hearing and Ricki waited 3 1/2 hours to speak.
Cateland’s Green Tomato Salsa
Cateland White was our “spotlight” cheese maker in the August, 2015 issue of our Moos-Letter (click here). She is a writer and we are deeply honored that she has found the time to share her “global warming” salsa recipe (and story) with us: Having grown up on a farm in Texas, my many, many attempts to grow anything here in Las Vegas by ‘normal’ methods
Farm Dayz 2015 in Dimondale, Michigan
In October, 2012, we did an interview with Tiffany Rich of Woodspryte Farm in Dimondale, Michigan (click here). At that time, she had just completed her second yearly farm “open house” called Woodspryte Farms’s Family Farm Dayz. By the next year, 2013, the event had grown so popular that she had set up a committee to help her run it and she had moved it
The Sustainability of Love and Laughter
We originally created this fabulous blog for our business- New England Cheesemaking Supply Company (to help home cheese makers with their craft) and we have posted over 400 articles about cheese through the years. Recently, we made the decision to include other topics we care about. Why? We are cheese makers, but we are much, much more, and we want this to be a “wholistic”
Maggie Parkinson’s Fromage Fort
Maggie Parkinson makes cheese and loves to eat it (almost as much as we do) and we were thrilled when she sent us her own recipe for Fromage Fort, and a unique variation she calls her nacho version. This is truly an appetizer for cheese lovers! Maggie is a former cookbook author who is currently building a bed & breakfast in Poulsbo, Washington (click here
Brian Wort in Brandywine, Maryland
Brian Wort is the farm manager at the P.A. Bowen Farmstead, owned by Sally Fallon Morell and her husband, Geoffrey. (Sally Fallon is the founder and longtime president of the Weston A. Price Foundation and the author of the popular cookbook, Nourishing Traditions.) Sally and Brian work together to make the award winning cheeses they sell. Cream always rises to the top (to coin a
2015 American Cheese Society Conference
The 2015 American Cheese Society Conference was in Providence, Rhode Island this year (the 32nd annual conference). NECS almost always has a sponsor’s table , so we can meet cheese makers and retailers, attend sessions and participate in fun activities. If you haven’t been to one of these fabulous conferences, check out next year’s in Des Moines, Iowa and stop by our table to say
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