Lauren Hastings Some farms just make it look easy… Did you ever notice how some dairy farms are so beautiful, you can’t believe anyone actually works there? Hastings Farm is like that and it appears to be run efficiently by little invisible elves. Of course, the elves are, in reality, the Hastings family and they have worked very hard for many generations.
Manchego with Dannon Nicholes
Dannon Nicholes stretching 30 Minute Mozzarella No, that isn’t Dannon stretching Manchego, but it sure is a cute picture, don’t you think? Dannon Nicholes started making cheese less than 1 year ago! We have always said it’s easy, but Dannon’s rise to the top can only be described as meteoric. Last January, Dannon was our guest blogger with one of his great posts – Making
Career Opportunity at Smith’s Country Cheese in MA
Dave Smith (The Big Cheese, aka The Aged Gouda!) Here’s your chance to change your life… Dave Smith and his wife, Carol are almost ready to retire from Smith’s Country Cheese in Winchendon, MA. They have been making their popular farmstead cheese for 27 years. That’s a long time! They have 2 vats large enough to hold 12,000 and 5,000 pounds of milk. From this,
Feta with Tammy Kimbler
Tammy Kimbler One Tomato, Two Tomato Equals One Great Blog! Tammy Kimbler works as an executive producer at a film studio, by day and, by night, she’s an indomitable food blogger. She grew up in California, and she moved to Minneapolis, Minnesota 11 years ago. When she relocated to the colder climate, her gardening became something of a challenge (to say the least). However, she
Milk Burfi (Barfi) from India
Maria Dsouza Whether it’s called Burfi or Barfi – it’s a sweet treat! Maria Dsouza hails from Mumbai so she named her fabulous food website – Flavors of Mumbai. She presents recipes from all around the world there, but her specialty is, of course, Mumbai cuisine. Maria describes herself as self-taught, but in her profile, she says, “Whatever I cook turns out to be a
Bill Moskos in Japan
Bill Moskos You’ve got to admire those intrepid adventurers who decide to make cheese in a foreign country! It can be a daunting effort to get up your courage to make it here in our own country. But, when you’re in a place where cheese isn’t exactly revered, it’s even more amazing. Bill Moskos is from the Ottawa Valley, Canada originally, but he’s been living
Washington County Cheese Tour
This year’s event will be the biggest “drive yourself” cheese tour in the U.S.! What could be better than spending a fall weekend in upstate New York, sampling great cheese and touring the farms where it’s made? You can take your time (it’s a self-guided tour), and you have two full days, September 8 & 9th, to visit farms where some of the best
The American Cheese Society Defends Raw Milk Cheese
French Camembert made with raw milk The ACS Responds to Inaccuracies from the CDC (Centers for Disease Control and Prevention) We’ve posted many articles in the last three years (since we started this blog) about the raw vs pasteurized debate in this country and our concerns about it. It is the nature of our business to support small farmers and artisan cheese makers and we
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