Christy Grecsek A lot of folks are vegan because they don’t want to eat animal products and others can’t eat dairy products because of allergies and stomach problems. No matter what the reason, there is virtually nobody who wants to go without the taste of cheese in their diet! Christy Grecsek lives near us and recently, she and our Cheese Queen, Ricki had a discussion
Kim Ellis in Stuart, Oklahoma
We’re interviewing the folks who entered our 35th Anniversary Essay Contest last December. Kim Ellis was one of them, telling us how she got started making cheese. We loved her essay, and it was a pleasure getting to know her during the course of this interview. As you will see, she has come a long way since the day she founded her own brand of
Poutine with Andrew B. Chisholm
The Migrant Chef There is absolutely nothing like a good food blog – the pictures are amazing, the directions are tried and tested (and usually fairly simple), and there are actual comments from the writer about the food. What more could you possibly want for your recipes? Andrew Chisholm does a great food blog- The Migrant Chef, specializing in comfort foods. He just started it
Susan Olson in Sebastopol, California
What could be better than to be a cheese maker in Wine Country?! Susan Olson is a financial advisor at a company called Abacus Wealth Partners, a nationwide financial planning and asset management firm. She believes in the concept of abundance. Growing and making her own food is a big part of that. In fact, this year her clients around the country will be getting
Melody Cramer (17) in Midvale, Utah
Selfie taken with her Kindle camera We think it’s great when students choose cheese related subjects for their school assignments. It’s nice to know that the younger generation appreciates the fascinating process of making cheese. Melody Cramer just graduated from high school last spring (home schooled). This is her research paper for a biology class she took at the local community college during her last
Camel’s Milk Cheese!
Photo from AsiaOne World Camel’s milk is relatively low in fat, so the yield is low as well. But, cheese can be made with it and, where there’s a will, there’s a whey. Due primarily to new technology, camel’s milk can be coagulated using vegetable rennet and camel rennet. (Veal rennet is not effective.) In the US, it’s very costly to raise camels for
The Big E Gold Medal Cheese Competition, 2014
Worst picture ever taken of Elena Hovagimian! There are very few regional cheese competitions held in this country for one very good reason-it’s a LOT of hard work! That’s why it’s amazing to me that the Agriculture Department of the Eastern States Exposition (The Big E) took this on five years ago and made it an annual event. The Director, Elena Hovagimian has accomplished
Phil Tillman in Arroyo Grande, California
Phil Tillman is a retired veterinarian, making goat’s milk cheese and living the good life on the coast of California. Up until 10 years ago, he worked in private practice and for the US Department of Agriculture and the University of California. We came to know him when he entered our 35th Anniversary Essay Contest last December: Time, Rain, and Cheese Essay by Phil Tillman
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