This is our 9th post about Imran since 2013. Since we first got to know him, he has been an innovator. He taught himself to make cheese and, since then, he has met every challenge he faced. When we first contacted him, he was learning to make cheese in his home as a hobby. He was very excited and surprised by how much he loved
Kathy Lynch in Queensland, Australia
I live on 45 acres of beautiful land on the Sunshine Coast with an abundance of forests, creeks and bees. A lot of my time is spent mowing, restoring the forest and gardening. If I have any spare time, it is usually taken up with planning the next trip. (Pre-Covid, I had travelled the world extensively, especially spending time in developing countries such as Uganda).
Erol Sozen in Bloomington, Illinois
Erol comes from Turkey, a country where cheese is highly valued. Most of the cheese there is the kind Erol makes – fresh, white cheese. It is served at all meals, particularly breakfast, where it is often the main course. Erol’s Story I feel like my story is more inspiring then educational. Cheesemaking is not that hard and it is super fun. My wife and
Dennis Woods in Portland, Oregon
They say if you want to get something done, ask a busy person. It’s true. I asked Dennis to answer my questions for this interview and he got right back to me, despite a daunting travel schedule. I always say that cheesemakers are the most interesting people in the world and I present you with yet another example … Dennis’s Story I’m an architect who
Upcoming Cheese Festivals (Current)
This list is brought to you by cheesemaking.com with our best wishes for a happy time! There’s nothing more fun than a cheese festival, with awesome cheeses to sample and new friends to be made. We want to be sure you know where they are in time to make your plans. For festival promoters: The American Cheese Society has posted a Cheese Festival Planning Guide
Tidbits – 069
12 Hour Cheesemaking Video(!): Interviews and learning sessions hosted by Gavin Webber. (click here) Best Kits for Making Cheese: Our Beginner Kit made the cut! (click here) Milking Yaks: “The Last Cheesemakers of the Eastern Himalayas.” (click here) Cultured and Vegan: Mesophilic culture and Penicillium Rogueforti are both are used in this vegan blue cheese recipe. (click here) The Blues: “How Wisconsin Became the Blue
Maureen Blais-Gestrich in Sarasota, Florida
Maureen has made 49 different kinds of cheese so far and she’s a relative beginner. We’ll call her a “Quick-Start Master of Cheese Making.” She learned it all while working full time, gardening and making fabulous furniture. In other words, she’s just another home cheesemaker, doing impossible things in relative obscurity. We know just how amazing she is and we’re honored that she took the
Making Cotija (Mexican Parmesan)
Lately, it seems like every recipe I see online and feel like making has Cotija in it. The corn dishes, in particular, appeal to me.* If I make the crumbly, salty cheese now, it will be ready for corn season here in New England. The question is – what recipe to use? It’s been 12 years since we last posted a recipe for Cotija (click
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