When you make fromage blanc, the yield can be daunting. Suddenly you have a LOT of fromage blanc. Here’s a very easy, yummy way to use it … This recipe seems to be all over the Web, but it appears to have originated at Leite’s Culinaria. If you don’t have any mushrooms, just make the spread and melt it on bread or toast or anything.
Chocolate Ricotta Mousse by Kate Johnson
When we first posted this recipe in May, 2014, Kate Johnson of Briar Gate Farm in Boulder, Colorado had just opened her school of cheese making, The Art of Cheese. Even though she was super busy with that, she took the time to share her recipe with us and we are very grateful. Kate teaches a wide variety of classes in Longmont, Colorado – beginner
Shawn Saindon in Portland, Maine
Shawn Saindon Shawn Saindon is one of those people who manages to accomplish more with his life than seems possible. He works a full time job, goes to college, apprentices at a cheese company and makes music (he’s a singer-songwriter). He is well on the whey to achieving his goal – of being a professional cheese maker with his own business. We first heard from
Quillisascut Farmstead Cheese and School of the Domestic Arts
That’s a long name for a farm! (Quillisascut means “place of scattered bushes” in Salish (Indian).) The owners, Rick and Lora Lea Misterly have earned this long name and their fame by surviving on their farm for 32 years. From everything I have read about their place- it’s fabulous. Lora Lea and Rick Misterly (photo from their blog) In 1981, the Misterlys bought 26 acres
Entering the ACS Competition 2014
Ricki with her Lifetime Achievement Award at our Sponsor’s Table in the lobby of the 2013 ACS Conference in Madison, Wisconsin We Challenge You! If you’re already a member of the American Cheese Society, you received the message below and we hope you’re ready to send them your cheese(s). If you aren’t a member, it’s time to join so you can enter. Why? The purpose
PART 3 – The Cheese Queen’s Story: The Early 1980’s
Phenomenal Growth! This is the third in a comprehensive series about the history of New England Cheesemaking Supply Company. We hope you will enjoy reading about our challenges and our triumphs. If you haven’t read them already, check out Part 1 and Part 2. By 1981, making cheese was still a big part of Ricki and Bob’s lives. They acquired a Jersey cow, Nellie, while
Patrick Drennen in Arlington, Virginia
Patrick in Atlanta, inspecting cheese for it’s proteolysis breakdown. When one door closes, another opens… Patrick Drennen wrote a note to us recently and I asked him if I could share it with you. (We always appreciate it when you share your experiences with us.) I was impressed by Patrick’s candor and I expect you will be, too. We all benefit when someone has
Sister Gertrude Read in Virginia Dale, Colorado
Sister Gertrude Read from the Abbey of St. Walburga was one of the entrants in our 35th Anniversary Essay Contest. We were very excited to learn about her life as a nun and how she came to make cheese in the Abbey. The prize for the winner of the contest was our cheese press (E28). Sister Gertrude was not the winner, but she did
- « Previous Page
- 1
- …
- 75
- 76
- 77
- 78
- 79
- …
- 123
- Next Page »