Cheesemaking in Paradise Retreat! Leave it to our friend Kate Johnson in Colorado* to come up with this fun idea! Kate is a constant source of information and inspiration for cheese makers and now she’s bringing it all to Hawaii this winter for a combination vacation/cheese making retreat, limited to only 8 lucky participants. From 4-H Dairy Goats to Hawaiian Cheesemaking Retreat: Kate Johnson started
Making Cheese in Nairobi
A while back, one of our readers asked us to connect her with Sandra Daniels, a missionary in Kenya (article in 2011). This reader was planning to teach cheese making in the slums of Nairobi to South Sudanese refugees. Specifically, she was hoping to teach the people to make Indian paneer and Middle Eastern mudaffara (braided cheese which is based on mozzarella). She would be
Becca Heins-New ACS Certified Cheese Professional
It has been 7 years since the American Cheese Society began it’s certification program for cheese professionals and there are currently only 900 people who have passed the exam in the United States, Canada, Australia, Mexico, and Europe. Becca Heins is now a member of this elite group. Becca began taking classes from our longtime friend, Kate Johnson at The Art of Cheese in Longmont,
Free Food Safety Course for Cheese Makers
FREE until December 31, 2017 ! We sell supplies here at New England Cheese Making Supply Co. (not cheese), but when I received an e-mail about a free food safety course, I decided to take it. It’s a $140 value, being offered free (to anyone who wants to take it) until December 31, 2017. I knew it would be up-to-date, because it’s brand new, having been
The Cornucopia Institute – Real Info about Our Food
Have you ever noticed that the best graphic design images about food in this country have the Cornucopia Institute logo on them? They’re wonderful! Their name sounds kind of boring, but the Cornucopia Institute is actually very exciting. We use their website to get information about the food we eat because this non-profit organization analyses the actual situation in the US. What is it? They
Emma Reeves and Her Science Project
Emma Reeves Emma Reeves (12) in Orem, Utah is already knowledgeable about the role milk plays in the quality of cheese. For her science project this year, she compared 5 different kinds of milk to see how they performed when making both hard cheese and Mozzarella (see the entire project at the end of this post). Emma’s mother, Lisa, helped her ask Jim Wallace, our
Leila Hobbs (9) – Science Fair Winner!
Leila Hobbs Recently, Micaela Hobbs wrote to us about her daughter’s project in her school’s science fair. Leila is 9 and in the fourth grade at Colham Ferry Elementary School in Watkinsville, Georgia. Leila’s entry was the winner of her grade level, so she and the fifth grade winner advanced to the district level. We just found out that Leila won at the district level
Ricki’s Demo for High School Students
We have recently expanded our mission at New England Cheesemaking Supply Co: To inspire young people to learn the art of cheese making. It is, after all, an important “back to basics” skill and it makes an excellent science project. Ricki (the Cheese Queen) paid a visit recently to a local high school to give a brief presentation about making cheese. The Director of Special