Roland Wilk Roland Wilk falls into our “proof that cheese makers are the most interesting people” category. When he started making cheese, he designed and built his own mechanical stirrer and a press that handles 300 pounds of pressure. When he was younger, he designed and built model airplanes and he played bridge on two national teams. Now, he is an accomplished musician. Roland’s wife,
Emma Reeves and Her Science Project
Emma Reeves Emma Reeves (12) in Orem, Utah is already knowledgeable about the role milk plays in the quality of cheese. For her science project this year, she compared 5 different kinds of milk to see how they performed when making both hard cheese and Mozzarella (see the entire project at the end of this post). Emma’s mother, Lisa, helped her ask Jim Wallace, our
Danny Kostiuk in Ontario, California
Danny Kostiuk It’s always fun for us when we hear from new cheese makers. Danny Kostiuk began making cheese in February, 2013. A few weeks after he began, he was so excited, he wrote to us: To Ricki Carroll: Yours is the first cheese book I picked up and opened with the intention of making cheese. You changed my life- I have experienced a
A Cheese Making Demo in Southern Vermont
Laine Crandall showed how to milk a goat Last year around this time, I posted an article about a goat show I attended at the Southern Vermont Dairy Goat Association, located in Marlboro, Vermont (click here). It was a great show and a good time. The SVDGA celebrates Goat Education Day every year in the Spring, with a wide variety of workshops and demonstrations. This
Panela Cheese
We recently had a request for a panela recipe which we posted in the May issue of our Moosletter. One of our readers, Mona Anderson from San Jose, California sent us a translation of a YouTube video she found about making panela. We haven’t tested the recipe- we are merely passing it (and the translation) on to you. Panela is a fresh Mexican cheese, soft
Mushrooms Stuffed with Fromage Blanc and Leeks
When you make fromage blanc, the yield can be daunting. Suddenly you have a LOT of fromage blanc. Here’s a very easy, yummy way to use it … This recipe seems to be all over the Web, but it appears to have originated at Leite’s Culinaria. If you don’t have any mushrooms, just make the spread and melt it on bread or toast or anything.
Chocolate Ricotta Mousse by Kate Johnson
When we first posted this recipe in May, 2014, Kate Johnson of Briar Gate Farm in Boulder, Colorado had just opened her school of cheese making, The Art of Cheese. Even though she was super busy with that, she took the time to share her recipe with us and we are very grateful. Kate teaches a wide variety of classes in Longmont, Colorado – beginner
Shawn Saindon in Portland, Maine
Shawn Saindon Shawn Saindon is one of those people who manages to accomplish more with his life than seems possible. He works a full time job, goes to college, apprentices at a cheese company and makes music (he’s a singer-songwriter). He is well on the whey to achieving his goal – of being a professional cheese maker with his own business. We first heard from
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