4 years ago, I posted an article I thought was whey out in left field – Making Rennet From Fig Sap?!! Our company sells a wide variety of rennets, but none of them are made from fig sap. It seemed like a very obscure method (although I did find in my research that it is 30 to 100 more powerful than anything else used to
Massachusetts Cheese Festival, 2015
Sunday, October 11, 2015 1-5pm, The Cyclorama at the Boston Center for the Arts, 539 Tremont Street We are SO happy about the activities the Massachusetts Cheese Guild has been hosting! We have known for a long time that Massachusetts cheese makers are among the best, but now it’s official! This coming Sunday, in the beautiful Cyclorama, there will be more than a dozen of
Making Huntsman Cheese
Huntsman is a British cheese made by combining Double Gloucester with Stilton. When you first look at this cheese, you wonder-how can they possibly age a mold-ripened cheese inside a semi-hard cheese? It appears to be one very complex cheese. But, actually, the Double Gloucester is molded around the Stilton when they are both fully aged. The Gloucester is soft enough to use like play-dough.
Tim Bisson’s Chocolate Chili Provolone
Tim Bisson in Siletz, Oregon loves to make cheese (almost as much as he loves his dogs!). He recently started a new business making collars and leather goods, so, if you’re in the market, be sure to see his info at the end of this interview. In our July Moos-Letter (News From Our Customers), we shared Tim Bisson’s recipe for what he calls Chocolate Chili
Fromagina Stuffed Dates
These amazing morsels are always served with lunch at the Cheese Queens workshops and boy are they delicious. Each time a plateful is set out it’s gone in the blink of an eye because, you literally can’t have just one, they’re that good! With a batch of homemade Fromagina and this easy recipe you can now make them at home and enjoy every last bite.
Lapte Acru, Moldovan Yogurt
Recently, there was an article in our local newspaper (click here) about a Moldovan woman who is making yogurt here in the United States the way she did in Eastern Europe. The article (by Richie Davis) contains a lot if interesting information about how she makes Lapte Acru. It even includes a video. The main difference between this yogurt and the yogurt you would make
Cheese Queen Testifies at GMO Hearing
Tuesday, September 22nd Ricki traveled to our Massachusetts Statehouse in Boston for the public hearing on a bill which would require labeling of GMO (genetically modified) products. This is not a bill that would restrict the use of GMOs, it is simply a bill which would require companies to label their products. It was a long hearing and Ricki waited 3 1/2 hours to speak.
Cateland’s Green Tomato Salsa
Cateland White was our “spotlight” cheese maker in the August, 2015 issue of our Moos-Letter (click here). She is a writer and we are deeply honored that she has found the time to share her “global warming” salsa recipe (and story) with us: Having grown up on a farm in Texas, my many, many attempts to grow anything here in Las Vegas by ‘normal’ methods
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