That’s a long name for a farm! (Quillisascut means “place of scattered bushes” in Salish (Indian).) The owners, Rick and Lora Lea Misterly have earned this long name and their fame by surviving on their farm for 32 years. From everything I have read about their place- it’s fabulous. Lora Lea and Rick Misterly (photo from their blog) In 1981, the Misterlys bought 26 acres
Entering the ACS Competition 2014
Ricki with her Lifetime Achievement Award at our Sponsor’s Table in the lobby of the 2013 ACS Conference in Madison, Wisconsin We Challenge You! If you’re already a member of the American Cheese Society, you received the message below and we hope you’re ready to send them your cheese(s). If you aren’t a member, it’s time to join so you can enter. Why? The purpose
PART 3 – The Cheese Queen’s Story: The Early 1980’s
Phenomenal Growth! This is the third in a comprehensive series about the history of New England Cheesemaking Supply Company. We hope you will enjoy reading about our challenges and our triumphs. If you haven’t read them already, check out Part 1 and Part 2. By 1981, making cheese was still a big part of Ricki and Bob’s lives. They acquired a Jersey cow, Nellie, while
Patrick Drennen in Arlington, Virginia
Patrick in Atlanta, inspecting cheese for it’s proteolysis breakdown. When one door closes, another opens… Patrick Drennen wrote a note to us recently and I asked him if I could share it with you. (We always appreciate it when you share your experiences with us.) I was impressed by Patrick’s candor and I expect you will be, too. We all benefit when someone has
Sister Gertrude Read in Virginia Dale, Colorado
Sister Gertrude Read from the Abbey of St. Walburga was one of the entrants in our 35th Anniversary Essay Contest. We were very excited to learn about her life as a nun and how she came to make cheese in the Abbey. The prize for the winner of the contest was our cheese press (E28). Sister Gertrude was not the winner, but she did
Madi Shaw in Harrisburg, Pennsylvania
Madi and Lilly Madi Shaw is truly amazing. She’s a homeschooling student in the seventh grade, but she has already accomplished as much, if not more than most adults. She makes cheese, of course: We love making mozzarella, muenster, cheddar, chevre, and farmstead. We like to add our own herbs to some of the cheese from my brother’s garden, especially basil. One of my favorite
Haydee Chavis in Livermore, Colorado
Haydee and Gordon’s ranch Is it just me, or does this look like paradise to you? Haydee Chavis and her husband Gordon live on this gorgeous ranch with 17 goats* and a young Clysedale named Ellie. Their plan is to run a carriage service when Ellie is a few years older and to build a cheese business. Gordon training Ellie Haydee entered our 35th Anniversary
Chocolate Cheese by Kim Odland
Kim Odland We love to receive recipes from cheese makers. We can’t test them all, but we can share them with you. (Be sure to leave a comment if you make this one.) Our technical advisor, Jim Wallace read this one over and made a change to the amount of culture called for in Kim’s recipe. Of course, there are millions of variations in cheese
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