If you’ve made your own fresh goat cheese (chevre), you know it couldn’t be easier. If you haven’t made it yet, what are you waiting for?! Our technical advisor, Jim Wallace has written the most detailed recipe for chevre in the entire world – click here. It only requires a few ingredients or, to make it even easier, we sell a Goat Cheese Kit with
Cateland White in Las Vegas, Nevada
Viva Las Vegas! We first got to know Cateland White when she sent us a few of her cheese making tips (below). That led to an interview and we now feel as if we have known her for years! Cateland is an amazing writer, so we are hoping she will be sharing more with us about her life and times in future articles. Tips from
Strawberry Quark Cream Torte
This wonderful recipe was submitted to us by Micaela Schilling of Concord, New Hampshire (and we’re very grateful). If you have a recipe you would like to share, please send it to moosletter@cheesemaking.com. Note: The recipe for Quark can be found at our website (along with over 100 others) – click here. Recipe for Quark-Whipped Cream Torte “Kaese-Sahne” Cake Ingredients: 4 eggs 1 cup granulated
Pictures of Ricki’s Gardens
This summer Ricki was invited to be one of the featured gardens in the Franklin Land Trust’s 24th Annual Farm & Garden Tour. This was a great honor and Ricki worked hard to prepare for the event in the days preceding the tour. On the day itself, there were over 200 attendees! The description of her place on the Land Trust’s website reads: A one-of-a-kind
Cameron Arsenault (16) Making Mozzarella
“It sounds like fun to me!” (And it was!) It seems to us that by now everybody should know how it is easy to make Mozzarella with our 30 minute recipe. After all, we’ve been selling our kit for 17 years! But, alas, there are many people out there who have no idea that they can make their own cheese, and, of course, it’s our
Pear and Fig Bread by Maggie Parkinson
Maggie’s selfie We haven’t had a chance to make this bread yet, but we know what a great chef Maggie Parkinson (from Poulsbo, Washington) is, so we knew you would want this recipe. We can’t think of a cheese that wouldn’t go perfectly with this gorgeous bread. Thank you for sharing it with us, Maggie! A friend of mine bought me a gift—a loaf of
Yogurt Tips from Claire Barker in Colorado
This is a letter we received from Claire Barker, a cheese maker in Colorado. It was very kind of her to share her experiences with us about making yogurt. (If you have something to share, send it along to moosletter@cheesemaking.com). We always love to hear from you! Experiments with Yogurt Hi All – Oh, I always get SUCH a kick out of your newsletters. It is
Bob Munroe in Ontario, Canada
Photo by Cailin Munroe In 2012, we did a blog article about Jon Little, a cheese maker in Black Mountain, North Carolina. Jon had built a very clever cheese cave and he shared his directions with us in the article. Recently, we were having an e-mail conversation with Jon and he mentioned that we should do an interview with Bob Munroe from Canada. Bob had
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