Mike Preece from Wales contacted us recently to share his cheese experiment. We love hearing from our customers when they “go rogue” with our recipes (or should we say, “go Roguefort?”). Here’s an example of the agony and ecstasy involved in the process of trying something different. (If you have experienced this yourself, we would be thrilled to hear from you also –jeri@cheesemaking.com.) How It
Making Camel Milk Cheese by Becca Heins
A year ago, we posted an interview with Becca Heins when she earned her prestigious Cheese Professional Certification from the American Cheese Society (click here). She spent 6 months preparing for the exam – reading, taking online classes, visiting cheese makers and interning at local creameries. Becca works with Kate Johnson at The Art of Cheese in Longmont, Colorado and she teaches classes in her home,
Experimenters – Be Careful!
An example of healthy looking Blue Cheese It’s about CONTROLLING the bacteria! Dr. Peter Achutha We recently received an interesting note from Dr. Peter Achutha, our longtime friend in Malaysia. He’s been a guest blogger twice – A Malaysian Scientist Experiments with Making Cheese and Durian Cheesecake for the Intrepid Only!. Peter is a scientist who likes to experiment with food, so at his
A Malaysian Scientist Experiments with Making Cheese
You might consider his approach unusual to say the least! Dr. Peter Achutha is a self-employed computer engineer, rubber technologist and economist. In other words, he’s a scientist. He invented a general theorem for parallel processing called “Finite Event Analysis” and he received a doctorate for his well-known research in economics. However, Dr. Achutha doesn’t like to use recipes, whether he’s making bread or cheese