Bob Albers is a retired electronics engineer who has traveled all around the world, and now lives in Mandeville, Louisiana (24 miles north of New Orleans). We interviewed him in 2016, (click here) and, since then, he has written 15 articles for us so far* (including this one). We’re very grateful to him for his contributions to our community of home cheese makers. Fromage Caprese
Cheesemakers Sharing About the Pandemic – A Series/4
Many of you have given us blog interviews in the last 10 years (since we started this blog) and many of you will be interviewed in the future (when we hear from you). We reached out to a few of our interviewees (randomly) to ask if they would share their experiences during this pandemic. We thought it would be best to ask folks we have
Fete des Fromages 2019 in New Orleans
Our good friend, Bob Albers in Mandeville, Louisiana has contributed many blog articles over the past 3 years (for which we are very grateful).* Recently, he told us he will be volunteering at New Orleans’s fabulous cheese festival. He will be working at the gate Saturday from 1-4, so be sure to say “hi.” There are still a few slots open for volunteers (click here).
King Cake with Soft Cheese Filling
Mardi Gras season started January 6th, so, technically, this article is a little late. However, we should get a pass because we live in New England, a long way from New Orleans, and Mardi Gras is not usually on our radar while we shovel snow! The subject would never have even come up if it wasn’t for our friend Bob Albers* in Mandeville, Louisiana. Bob
Creole Cream Cheese Recipe #2 by Bob Albers
During the 36+ years we have been in business, we have posted many recipes for Creole cream cheese. You will find the most detailed one at our website recipe page – click here. There is also a recipe in our book, Home Cheese Making. The one below is from our original newsletter The Cheesemakers” Journal and Bob Albers submitted his recipe to our blog in
How to Make an Inexpensive Cheese Cave
My Cheese Cave By Bob Albers* Cheese caves are wonderful things. Especially when you consider the wonderful things they contain and the wonderful things we get out of them. If you live in the mountains and are fortunate enough to have a real cave on your property, you are ahead of the rest of us. I live in perfectly flat country. There are only two
Bob’s Oyster Pork Pie
Oyster Pork Pie By Bob Albers* Many families have an heirloom recipe. Mine is no exception. This recipe for oyster pork pie was handed down through the generations, we think, from Bernadina Albers Purkert (1852-1933). Lets call her Bernadina #1. Of course, I’m digging up some very old memories of what I was told as a child some 65± years ago, so I really can’t
Cream Cheese Experiment by Bob Albers
My Experiment By Bob Albers Excuse me while I don my mad scientist hat. I have previously submitted an article on Creole Cream Cheese. I like it as a breakfast food. That’s how it is normally eaten hereabouts (Mandeville, Louisiana). There are a couple of things that have troubled me about the recipe and method that just don’t seem right. First of all, it is