I grew up in the Netherlands; just outside Gouda in a small old village surrounded by dairy farms, rivers and dikes. Gouda is the cheese capital of the country with a charming Thursday and Saturday cheese market. My father was born on a dairy farm that was sold before my time. I spent the summers playing and working on my friends’ farms – feeding cows,
Rita den Otter in Duncan, BC, Canada
I live in the beautiful Cowichan Valley on Vancouver Island in British Columbia, Canada. My partner and I have just under an acre surrounded by farms and vineyards. We live there with our 4 dogs (3 Brittanys under 2 and an old Springer spaniel who is 15) and a cat. We have fruit trees, berry bushes and a large vegetable and herb garden. We process
Kylie Carnegie in Melbourne, Victoria, Australia
Kylie is just starting her cheesemaking adventure, thanks to the gift of a workshop she attended last summer. Her story reminds us that workshops make the best gifts for aspiring cheesemakers. (As a bonus, after the workshop, the giver becomes the happy recipient of homemade cheese!) Kylie’s Story I live with my family in Melbourne, Victoria, Australia – my husband Andrew, our 2 teenagers, Felicity
Yoel Blumberger: On the Role of Cheese in Israel
Yoel lives in Tel Aviv where he belongs to a group of cheesemakers who travel around the world, learning to make cheeses in the countries where they originated. In the last few years, Yoel has generously contributed 8 articles to our blog.* This is the third of 3 articles which Yoel has tied together by a common theme – cheesemaking in Israel today. The first
Yoel Blumberger: Camembert de Normandie AOP and the Flocculation Point Method
In this article, Yoel Blumberger (a home cheesemaker in Tel Aviv, Israel*) has given us a thorough description of the flocculation point method for determining when the curds are set and ready to cut. He has also given us a recipe for Camembert de Normandie which was provided by Stephanie Conrad, one of the last cheesemakers in France making AOP Camembert with raw milk. And
Yoel Blumberger: Cheesemaking Group in Israel and a Recipe for Castelmagno
We first interviewed Yoel Blumberger of Tel Aviv, Israel in 2019. (click here) Since then, he has contributed 6 articles, including this one, to our blog and we are eternally grateful.* This article is the first of 3 interrelated articles by Yoel. The second article is Camembert de Normandie AOP and the Flocculation Point Method and the third is The Role of Cheese in Israel.
Imran Saleh in Pakistan – Camel Milk Cheese
This is our 9th post about Imran since 2013. Since we first got to know him, he has been an innovator. He taught himself to make cheese and, since then, he has met every challenge he faced. When we first contacted him, he was learning to make cheese in his home as a hobby. He was very excited and surprised by how much he loved
Kathy Lynch in Queensland, Australia
I live on 45 acres of beautiful land on the Sunshine Coast with an abundance of forests, creeks and bees. A lot of my time is spent mowing, restoring the forest and gardening. If I have any spare time, it is usually taken up with planning the next trip. (Pre-Covid, I had travelled the world extensively, especially spending time in developing countries such as Uganda).
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