Good news! It’s not too late to make cheese for the holiday season. Caerphilly is one that needs only 3 weeks to ripen and it just gets better and sharper after that. Recipes for Caerphilly abound, including 3 in the archives of this very blog if you do a search for it – Caerphilly with Suzanne McMinn in 2011, Caerphilly with Enola G. in 2012,
Zorana’s Queso Llanero (Venezuelan Hard Cheese)
Zorana lives in Humble, Texas. We interviewed her a few weeks ago (click here) and in the interview she mentioned a type of Venezuelan cheese she makes. Several readers asked if she would be willing to share her recipe. Zorana is one of the busiest people we know, but she immediately made the cheese, wrote out the directions, and took pictures of the entire process.
Cheddar Recipe From England – 1934
When we interviewed Nick Fordy in Tingewick, England, he mentioned that he had learned to make cheddar from a book called The Ministry of Agriculture and Fisheries bulletin no.43, published in 1934. One of our readers commented that he would like to have that recipe and Nick was kind enough to send it to us. Note: Since we first posted this, the entire booklet has
Peter Corrigan’s Unicorn Cheese
When Peter Corrigan from Princeton, New Jersey sent us pictures of his “rainbow” cheese, we were surprised and delighted. We think it’s beautiful! He told us he made it with non-artificial natural food coloring made from vegetables which he ordered online – (click here). He called it Unicorn Cheese because it was the first thing that came to his daughter’s head when he showed it
Goat’s Milk Colby by Julie Ott
Goat’s Milk Colby By Julie Ott* A short while ago I got the opportunity to share my recipe for a cheese meld of Colby/Cheddar (click here). I am back again with another goat cheese recipe – Colby. This recipe is for raw goat milk. If you are using pasteurized, please double the amount of culture and rennet. Ingredients: 1 gallon raw goat’s milk 1/16 tsp
Cameron Arsenault (16) Making Mozzarella
“It sounds like fun to me!” (And it was!) It seems to us that by now everybody should know how it is easy to make Mozzarella with our 30 minute recipe. After all, we’ve been selling our kit for 17 years! But, alas, there are many people out there who have no idea that they can make their own cheese, and, of course, it’s our
Caciotta with Saffron
Joy Metcalf We are very grateful to Joy Metcalf of Northport, Maine for sharing her recipe with us. It looks absolutely fabulous, but we have not yet had the opportunity to try it. If you are making Caciotta for the first time, we recommend you check out our technical advisor’s detailed recipe on our website (click here). There is lots of additional information about this
Vegan Cheddar with Chives
Christy Grecsek A lot of folks are vegan because they don’t want to eat animal products and others can’t eat dairy products because of allergies and stomach problems. No matter what the reason, there is virtually nobody who wants to go without the taste of cheese in their diet! Christy Grecsek lives near us and recently, she and our Cheese Queen, Ricki had a discussion
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