Why add color to cheese Sometimes you just want a little color in your cheese. Many folks who grew up on store-bought cheese, particularly the processed kind, are used to the orange color. This is especially true for children who don’t understand the concept that cheese can be white and still taste as good as the orange type they’re used to. There are many cheeses
Simple Definitions for Common Cheesemaking Terms
Attention Beginners! Many of you who are reading these blog articles have told me that you aren’t ready to make cheese. So, I’m wondering if the terms we use are unfamiliar and thus, well, scary. I found a great article by Debra Jacobs in which she provides some basic information for beginners. (There is a whole lot more at her website than I have used
101 Ways to Drain Your Cheese!
Not really, but here are a few ideas . . . Ricki (the Cheese Queen) (our owner and supreme ruler) came up with this one recently at one of her workshops. (She has a lot of these fabulous furniture pieces at her castle in Ashfield, MA. where she teaches Cheesemaking 101.) Ricki recently visited Farmer Bob in Maine (see our July Moosletter). She took this