Waste not cheese rinds – want not flavor! We love to eat the rinds 99.9% of the time. But, sometimes, they’re just too hard to bite into, or even too hard to grate. Fortunately, we do not have to throw out the rinds of hard cheeses – there are quite a few ways to use them in cooking. Sauces and Stocks The simplest way is
Tragedy for Cheese Makers in Italy
The quake struck the Emilia Romagna region 30 miles north of Bologna Millions of dollars worth of cheese ruined Our hearts go out to the people of northern Italy for their terrifying experience with the earthquake Sunday, May 20. At this time, 4500 people are displaced, many are injured and at least 7 are dead. Architecture which has endured for centuries is rubble. This clock
Parmesan with Gavin Webber
Great articles and videos make his website a cheese maker’s dream. Maybe I favor Gavin’s work a little too much – I’ve already featured his Wensleydale and Caerphilly in previous articles. But, the truth is I can’t say enough about the contribution he is making to home cheese making. It’s all based on his extensive experience, and it’s all free! Gavin lives in Australia, so
Making Parmesan with Dannon Nicholes
Dannon holding his latest Parmesan He’s jumping right into the “hard” stuff! Ricki’s daughter, Sarah, always has her eye out for new cheese bloggers and she recently found Dannon Nicholes at Dannon’s Big Cheese. Dannon has only been making cheese for 6 months, but his results look amazing! (We keep telling you how easy it is!) Dannon actually has 2 blogs; one is a great