She’s one very busy food writer, columnist and cookbook author!* Sonia was born in Cuba, took cooking classes wherever she traveled, lived in South Carolina and Florida, and, most recently, owned and operated an inn and a cooking school in Honomu, Hawaii. When I found her blog, Sonia Tastes Hawaii, with her post about making Queso Blanco, I asked her how she got started making
Traditional Mozzarella with Goat’s Milk
From one of our favorite guest bloggers, Jayne Maker (The Barefoot Kitchen Witch) It’s been 2 1/2 years since I first interviewed Jayne (New Cheese Maker #4) when she was just learning to make cheese. She caught on fast and, since then, she has shared with us her fabulous tutorials on making Farmstead Cheddar, Feta and Smoked 30 Minute Mozzarella. When Jayne tackles a new
Edam Cheese
From the town of Edam in the Netherlands Edams aging at a shop in Belgium. Cheeses to be sold in Holland have yellow wax. Red wax is used for young cheeses produced for export. Black wax is used when the cheeses have been aged for 17 weeks or more. Edam is one of those cheeses that often gets overlooked in the recipe books. That may
How to Make a Cheese “Cave”
Jon with his cat, Koba This takes your dorm sized refrigerator to a whole new level! As you may know, we sell a refrigerator thermostat which enables you to convert your refrigerator or freezer into a cave by regulating the temperature. This solves the temperature issue. And, for most purposes, you can add enough humidity by simply keeping a wet towel in your cave. However,
Cajeta with Ben Guyton from Austin, Texas
Great Gift Idea for Upcoming Holidays If you’ve never tasted cajeta, you’re in for a real treat. It is THE BEST. Just tie a few ribbons around a canning jar of cajeta and you have the ultimate present for any occasion. Ben picking agarita berries for his agarita jelly My Guest Blogger (with the best hat ever!) Ben Guyton has access to all the goat’s
PART 1 – The Cheese Queen’s Story
A Little Bit of the History of New England Cheesemaking Supply Company Ricki, from “Mother Earth News,” March, 1986 Many folks ask Ricki how she got started in the cheese making supply business. Even today it seems like a somewhat unusual enterprise … The Good Old Days In the 1970’s when Ricki and her husband, Bob began making cheese, there were no businesses where they
Booker Dechert in Earlton, New York
Booker with Annie, born last May Did we mention that he’s 13?! He raises his own goats, milks them every day, and makes cheese. We first heard about Booker from his mother, Larissa: I have been amazed by son’s interest and steadily increasing skills. We had a harvest potluck recently, and he prepared a plate of manchego, ricotta salata with paprika, and chevre rolled in
Poems From an Australian Cheese Maker
Tim Train with curds for Cojita It’s not often that we receive the gift of poetry… So, when Tim Train sent us his poems all the way from Australia, I asked him to give us a few pictures, and he obliged. Tim has 5 blogs and these are from the one he calls – Will Type For Food. Good morning, good afternoon, good day,
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