Growing Up Tim: I grew up in a family that grew just about everything and preserved what was needed for the winter. My grandparents on my fathers side, made just about everything they needed. My grandmother, as I mentioned before, grew up on a self sustaining farm in Macksburg, Oregon (a small farming community in the northern part of the state). My grandfather grew up
Melissa and Peter Martin have been raising goats and growing their own food for over 26 years, ever since they discovered that one of their 4 children couldn’t digest cow’s milk. A neighbor gave them some of her goat’s milk, their daughter drank it successfully and that was the beginning of a new life for the family. They immediately bought their first goat. Now the
This summer, we posted an article (Using Wildflowers In/On Your Cheese) with pictures of Terry Dinnan’s fabulous goat cheeses. He uses herbs, like sage, instead of ash to create lines of color through his cheeses. He told us he is as interested in how things look as in how they function. This must be the reason why everything he makes is beautiful. His cheeses: I’m
Marc Freshman is the official cheesemonger for our 2016 Cheese Give-A-Whey which starts March 1st. Every time you place an order with us, you will be entered in a drawing for a pound of cave-aged cheese from Murray’s. Marc will be choosing the cheeses we give away and telling us why he chose them. Marc is right in the middle of the action at Murray’s.
We recently did an article about Kate Johnson’s cheese making certification program at The Art of Cheese in Longmont, Colorado (click here). In it, we mentioned that Kate has awarded 3 of her students with her Platinum-level certificate, the highest one. It means that these cheese makers have completed a certain amount of classes with Kate and have achieved the highest level. Kate had “An
Can you imagine how exciting it would be to become the first artisan cheese maker in your entire country?! Imran Saleh lives and thrives in that excitement every day. He has relentlessly (and against all odds) created a niche for his cheese in Lahore. In doing so, he has managed to change the cheese culture of Pakistan. We first “met” Imran 3 years