This is the fourth in a 4 part series about a cheese making workshop at Ian Anderson’s Cave’s Branch Adventure Company and Jungle Lodge in Belize, taught by Linda and Larry Faillace of Three Shepherds Cheese. To begin with Part 1- click here. Last day (adventure included!) That morning at breakfast, Ian asked Nadege and I if we wanted to move from our bungalows to
Cheese Making Adventure – Part 3 of 4
This is the third in a 4 part series about a cheese making workshop at Ian Anderson’s Cave’s Branch Adventure Company and Jungle Lodge in Belize, taught by Linda and Larry Faillace of Three Shepherds Cheese. To begin with Part 1- click here. Day 2 We hit our stride the second day and made Quark, soft ripened cheese, Spressa and Guayanes (a soft dessert Mozzarella
Cheese Making Adventure in Belize – Part 2 of 4
This is the second in a 4 part series about a cheese making workshop at Ian Anderson’s Cave’s Branch Adventure Company and Jungle Lodge in Belize, taught by Linda and Larry Faillace of Three Shepherds Cheese. To begin with Part 1- click here. Day 1 – Getting down to the business of making artisan cheese The first day of the class began with a buffet
Cheese Making Adventure in Belize- Part 1 of 4
I’m home now, but still wearing my apron! If you think making cheese is fun at home, try making it at a jungle lodge in Belize! I just got back from an exciting trip to Ian Anderson’s Cave’s Branch Adventure Company and Jungle Lodge, located twelve miles south of Belmopan, Belize. I was there for six days, attending a three day cheese making workshop taught
Goat’s Milk Cottage Cheese
Jeri Recipe from Mary Jane Toth’s Goats Produce Too! This is such a good little book! I think it’s the perfect way to start making goat’s milk cheese. Mary Jane Toth provides all the information you need in a simple, unpretentious, spiral bound booklet. You set it on your counter and you do what it says! There are 3 recipes in the book for goat’s
Creole Cream Cheese Pound Cake for Mother’s Day
Risky Case (93) and her daughter, Jeri This is possibly the easiest recipe in our book, Home Cheese Making. It’s just plain simple. There are several other recipes for cream cheese in the book, but this one is unique. In fact, I’m not actually sure why it’s called “cream cheese.” For one thing, it is nonfat. For another, the texture is different. It’s lighter and