Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to email@example.com and we’ll get right back to you. Feel better? Of course, sometimes you don’t even know you have a question until you check out issues like the ones below: While in the Molds Sticking to
This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by clicking here. If you have already made Camembert using our simple recipe in Part 3 (click here), you might be interested in making some changes to it. Hopefully, you kept notes about exactly what you did (nobody ever manages to follow
This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker can make this fabulous cheese. The second (click here) goes over the supplies and ingredients you will need, so you can order them in advance. There are hundreds of different recipes for making Camembert online, in books and on videos.
This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It’s So Easy!” – click here and the third part – “An Easy Recipe” – click here. Camembert is, actually, a very easy cheese to make. There are a lot of recipes and videos online and they are all different,
A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the next article, we will go over all the ingredients and supplies you will need (click here). In the third, we will make two Cams (click here). In the fourth, we will go through possible variations in the recipe and in the fifth, we will troubleshoot issues that
About Sara: Sara Hunt works for an artisan creamery in northern Utah. She also has her own hobby sheep dairy (Three Point Farm in Logan, Utah). She told us she dedicates a fair amount of energy to creating and consuming dairy products. About her cheese: “This cheese is a winter favorite at Three Point Farm. Our sheep are seasonal milkers, so during the busy
If you’ve made your own Camembert, perhaps from Jim Wallaces’s recipe, the chances are you’ve made it again and again. It’s just tooooo good and tooooo easy to make. After you’ve made it a couple hundred times, you have probably come up with at least one fabulous recipe to show off your cheese. (If so, we would love to hear from you – just send
Louise with a couple of her Camemberts. (The “73” has special meaning to her (see the end of this article) She knows food! Louise Dutton has been making everything she eats from “scratch” for over 30 years. She says, “I’m just an old hippy at heart and I like to know exactly what is in my food.” Well, we do too, of course, but Louise