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.
Making Pecorino Toscano and Variations by Yoel Blumberger
One fun aspect of a blog that like this is that we hear from people all over the world (like Yoel Blumberger in Tel Aviv, Israel, interviewed in 2019 – click here). Since then, Yoel has contributed several articles about equipment he has invented for making cheese at home.* This is his first contribution of a cheese recipe. He learned to make Pecorino Toscano on
How to Make Special Containers for Aging Cheese
Creating Small Sub-Environments for Cheese Aging By Yoel Blumberger* 1. Introduction – Aging In the cheese making process, the aging stage is quite calm, compared to the intensive preparation stage, but it is important and affects the taste and character of the final cheese. It is also the longest stage by far for most of the cheeses. The cheese maker’s role in the aging stage
How to Make a Peg Mill by Yoel Blumberger
We first met Yoel in 2019, when he sent us his directions for making a cheese drying box (Yoel’s DIY Cheese Drying Box). We interviewed him a month later (Yoel Blumberger in Tel Aviv, Israel). Then, 9 months ago, he sent us pictures and instructions for making his Humidity Control System. Yoel is a retired systems engineer, specializing in computers. He has many hobbies besides
Yoel Blumberger’s Humidity Control System
How to create and maintain the right humidity for your cheese while it’s aging… This is a very important subject for cheesemakers and we have tried to give you as much information as we can about it: We have a large Tips & Techniques section on our website about how to make a cave and how to control the humidity using plastic boxes (click here).
Yoel Blumberger in Tel Aviv, Israel
I am 66 years old, married, have three children and five granddaughters, all of them heavy and knowledgeable cheese consumers. I am a computer specialist by profession, worked 11 years for IBM as a Systems engineer and left to start my own business. I retired 6 years ago, so I have plenty of time to maintain some hobbies besides the cheese – surfing and paddling