Have you ever tasted a bandaged cheddar? They aren’t available in most grocery stores, so the odds are good, you haven’t. But, believe me when I say you need to do it. Now. (In fact, come to Des Moines, Iowa on Saturday, July 30th for the ACS Festival of Cheeses where you will sample dozens of bandaged cheddars.) You might be tasting Bandaged Cheddar by
Blueberry Lemon Ricotta Cookies
These blueberry lemon ricotta cookies puff up as they bake and have an amazing taste that’s closer to a cake than cookies. If you were to cut the top off a muffin and eat it, it would probably have a similar taste and texture as these cookies. I also think it would make great pancake batter but I haven’t tried that yet so no promises,
Miranda Bradley, Roller Derby Cheese Maker
By Cateland White (Note: Cateland is a writer (and a cheese maker) who lives in Las Vegas with her husband and her daughter, Bugsy. For more about her – click here.) I’ve known Miranda Bradley since before she became Miranda Bradley – back when she was my adorable little niece, Miranda White. She always loved animals so when she grew up to become a vet
Rebecca Brill in Maugansville, MD
We first got to know Rebecca when she shared with us her method for making ricotta with a sous vide circulator (click here). It became apparent from her emails that she is an accomplished cook, as well as a fellow cheese maker. We thought you might like to know more about how Rebecca manages to use her many skills to raise a healthy family in
How to Make Ricotta with Your Sous Vide Circulator
The sous vide method has taken the cheese making world by storm! (In case you aren’t familiar with it, sous vide is the process of cooking food in plastic bags which are submerged in hot water.) Various sous vide appliances are being used by cheese makers to heat their milk and curds without worry about burning or scorching. The method shown here involves using a
Are Dinner Kit Deliveries For You?
I have to confess I’m not much of a cook – it’s so complicated from the shopping to the planning to the making, etcetera, etcetera. And, unfortunately, my husband is similarly “cooking challenged.” We eat a lot of peanut butter. However, there may be hope for us, because one of our cheese making sistas, Cateland White has found a solution to the whole “cooking supper
How to Add Humidity to Your Room Sized “Cave”
Yes, we do sell hygrometers for measuring humidity, but adding humidity is another story. For years, many of us have been placing wet paper towels in our refrigerators, but maintaining a constant amount of humidity is difficult. Two years ago we posted a fascinating article about using salt to retain humidity in a refrigerator cave. Steve Murtaugh perfected that technique and shared all the details
Have You Tasted Pleasant Ridge Reserve?
When our official cheesemonger, Marc Freshman from Murray’s picked Pleasant Ridge Reserve to be the first prize in our 2016 Cheese Give-A-Whey, we were thrilled.* We had seen it win Best of Show at the American Cheese Society competition in 2010. Unfortunately, when they brought out the cheeses from the competition for us to taste (the infamous Festival of Cheeses), there was a mad rush
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