We first got to know Rebecca when she shared with us her method for making ricotta with a sous vide circulator (click here). It became apparent from her emails that she is an accomplished cook, as well as a fellow cheese maker. We thought you might like to know more about how Rebecca manages to use her many skills to raise a healthy family in
How to Make Ricotta with Your Sous Vide Circulator
The sous vide method has taken the cheese making world by storm! (In case you aren’t familiar with it, sous vide is the process of cooking food in plastic bags which are submerged in hot water.) Various sous vide appliances are being used by cheese makers to heat their milk and curds without worry about burning or scorching. The method shown here involves using a
Brian Wort in Brandywine, Maryland
Brian Wort is the farm manager at the P.A. Bowen Farmstead, owned by Sally Fallon Morell and her husband, Geoffrey. (Sally Fallon is the founder and longtime president of the Weston A. Price Foundation and the author of the popular cookbook, Nourishing Traditions.) Sally and Brian work together to make the award winning cheeses they sell. Cream always rises to the top (to coin a
Elise Cohen, Story Teller and Cheese Maker
If you subscribe to our fabulous Moosletter, you know we are currently running an essay contest.* We have “met” the most interesting people through this contest and Elise Cohen of Rockville, Maryland is one of them. Elise wrote an essay which was twice as long as the limit of 500 words. She knew we couldn’t include it in the contest, but she thought we