There’s snow in Appalachia, but our “Chick in the Road” is still moving forward with her quest. As you know, Suzanne McMinn has accepted our challenge to make a new “hard” cheese every month until she dies and goes to cheese heaven. Her first test came last month when she absolutely nailed Monterey Jack which is, admittedly, a fairly easy cheese to make. (See Cheese
Daniel Botkin is the definition of a “natural-born” teacher. Remember in school when there was a “cool” teacher the other kids had, but you always had the boring ones? When you meet Daniel, you realize right away that he is an educator and you wish he had been there when you were growing up. He assesses your level of understanding about any given subject,
If you don’t believe that making Mozzarella is so easy a child can do it, here’s your proof! Anya Firisen is 10 years old and she already knows more about cheese than most of us. Ricki met her when she attended a Cheesemaking 101 Workshop with her former pre-school teacher this past summer. Soon after, Anya appeared in an article in Culture magazine (Fall, 2010)
Ricki, Diane and Sarah ( Diane’s niece) The Smallest Licensed Dairy in Vermont! Ricki first met Diane Wyatt at the Hanover Farmer’s Market in Hanover, New Hampshire a few months ago. Diane told her she has made almost every cheese in Ricki’s book, “Home Cheese Making.” Diane and Ricki talked cheese for awhile and Ricki decided Diane was one of the nicest folks she had
Norridgewock, Maine Bernard Hilton was born 87 years ago in 1923. I met him at my church and he mentioned that his great-grandmother, his grandmother and his mother all made cheese. In fact, he thought he had an old press in his attic and if I wanted to see it, why he’d bring it right down. (Bernard is from Maine so he talks like that.)
WISEWOMAN is a program funded by the Department of Health and Human Services through the CDC- Centers for Disease Control and Prevention. With programs throughout the country, the mission of WISEWOMAN is: “To provide low-income, under- or uninsured 40- to 64-year-old women with the knowledge, skills, and opportunities to improve diet, physical activity, and other lifestyle behaviors to prevent, delay and control cardiovascular and other
Kathy Landers She’s Making Over 15 Varieties of Farmstead Goat Cheese! Kathy Landers has raised every single one of her 100 goats, maintaining what is called a “closed herd” of registered American Alpines. From them she gets about 130 gallons of milk a day. With this milk she makes hard and soft cheeses, including Chevre, Swiss, Brie, Camembert, Mozzarella, Feta, Gouda, and Cheddar.
Making Farmstead Baby Swiss, Fiddlehead Tommes and Jacks Stan Richmond sat behind a desk for most of his working life. But when he was 53, five years ago, he made a big change. He came to Boggy Meadow Farm to be a cheesemaker and he hasn’t taken a seat since then. As most of you know, making cheese commercially is hard, physically demanding work. Stan