I was shopping at our local Salvation Army 6 months ago and I saw a swivel chair for $25. It seemed solid, but the fabric was completely faded. I had an idea! What if I went over it with fabric markers? I really didn’t even know what they were, but I thought they might be my solution. As it happens, there was a craft store
Jack Aldridge in Iowa
I recently added Jack Aldridge to my list of the most fun and interesting cheese makers in the entire world. I admit – this is a long list, but Jack is up there at the top. His energy and enthusiasm for life seemed to burst through his e-mails. He’s the kind of person who just makes you feel glad you’re alive. At one point, in
Marc Freshman, Cheesemonger at Murray’s
Marc Freshman is the official cheesemonger for our 2016 Cheese Give-A-Whey which starts March 1st. Every time you place an order with us, you will be entered in a drawing for a pound of cave-aged cheese from Murray’s. Marc will be choosing the cheeses we give away and telling us why he chose them. Marc is right in the middle of the action at Murray’s.
Murray’s Cheese
Murray’s Cheese is New York’s oldest cheese shop – it has been a Greenwich Village favorite for more than 75 years. For the first fifty years, there were just two owners. Then, in the early 1990’s, grocery industry veteran Rob Kaufelt was standing in line at the counter when he heard the owner telling a customer he was going to sell the shop. Rob made
Greg Perkins in Ecuador
Greg Perkins is from Chicago originally, but he has been living and working in Central and South America for many years. He is currently helping a small cheese making operation, Productos Lacteos Yaznan in Cayambe, Ecuador* with a new product line. He told us that the land is flowing with milk, but few cheese makers make anything but the traditional queso fresco. The family business
A Thriller About GMOs!
As you probably know, Ricki (the Cheese Queen) and all of the staff at New England Cheese Making Supply Co. supports the labeling of GMO foods (Genetically Modified Organisms). Ricki testified at a hearing recently about this subject (click here) and she feels very strongly about the importance of transparency in our food supply. The issue is complex, but, basically, many of us feel that
France Benoit in Canada
France Benoit lives in Yellowknife, the capital of the Northwest Territories, a town with 20,000 residents. As you can see from the map, it’s in the middle of the Canadian sub-arctic. There are no cows or goats there, so she has to use pasteurized, store-bought milk to make her cheese. You might think this would be a hardship, but not to France. She is actually
Chocolate Cheese from Ela Duban in Poland
Ela Duban who lives outside Warsaw, Poland began making cheese when she found a Polish edition of our book, Home Cheese Making. She was the mother of 4 young girls who are now 6, 8, 11 and 12 years old. She buys her milk from a local farmer (from spring-autumn 2 1/2 gallons/week and in the winter, 5 gallons). Ela told us she and her
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