Cold Pizza?: It’s a specialty in the Ohio Valley and they share the recipe. (click here) Kashmiri Cheese at 7000 ft: How one man taught cheesemakers living in the Himalayas to sell and market their cheese. (click here) Tips for Grating Cheese: The goal is to keep it from getting sticky. (click here) Origin of Cheese: Ambitious topic(!) but fun, 24 minute video. (click here)
Vivian Lucero’s Trip to the California Artisan Cheese Festival
In 2019, we had the pleasure of interviewing Vivian – Vivian Lucero in Otis, Oregon. She is a master cheesemaker, gourmet cook and gardener. Her cheese looks fabulous. Unfortunately, she lives on the opposite coast from us so, we can only imagine how good it tastes. A few examples: Soon after we posted her interview, Vivian shared a recipe with us – Vivian Lucero’s Whey
Hal Wentzel in Niagara, Wisconsin
In our opinion, Hal and his wife, Carol, are pretty much the Eighth Wonders of the World(!) Twenty years ago, they started a little retirement business: growing apples (his part) and baking with them (her part). Now, they have a prosperous business with thousands of trees and a seasonal commercial bakery. It is amazing that they have accomplished all of this in their retirement, but
Jennifer Rollins in Sydney, Australia
Jennifer seems to be good at everything she does – she’s an “A student” through and through. She started a food blog in 2014 and, as you would expect, the recipes are very well done. One in particular, Three Nut Cake with Chocolate Ganache is weighing heavily on my mind. I’ll be making it soon and trying not to eat it all in one big
Rhonda Bates in Frisco, North Carolina
Rhonda is a professional artist with many talents. When she was younger, she made her living any way she could – by hanging wallpaper, waitressing and cleaning houses. Now, she’s a painter, a potter, a jewelry maker, a yoga teacher, a bass player, a whole grain sourdough bread baker and a cheesemaker. On top of all that – When she was living on Ocracoke Island
Tidbits – 067
Cheese Heist: 3500 pounds, worth $23,000(!) from dairy farm in Netherlands. (click here) 1st Place Feta: A small South Carolina creamery won Best in Class at The World Championship of Cheese Contest. (click here) 15,000 Gallons of Cottage Cheese(!): Used to clean up an abandoned factory site near San Francisco. (click here) McDonald’s Gets Sophisticated: A small hunk of Parmesan Reggiano is on the dollar menu in
Molly Brown in Altoona, Pennsylvania
Molly Brown is no stranger to adventure as you will see in her story. When questioned about that, she said, “I think everyone who goes that extra step of making their own cheese is at least somewhat adventurous. Otherwise, they would skip all the work and buy their cheese.” So true! Molly is a master photographer and if you want to see spectacular pictures from
Whoops! Cheese Making Disasters
Sometimes things just don’t go the way you planned! That’s why we have a technical advisor on our staff to answer questions. (Jim Wallace can always be reached at jim@cheesemaking.com.) Most of the time, folks don’t take pictures of the cheeses that got away, for obvious reasons. But, recently I was doing Paulette Walker’s interview and, along with photos of her fabulous cheeses, she sent
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