Our friend, Kate Johnson is a bundle of energy! She raises goats at her Briar Gate Farm and she teaches cheese making classes at her school, The Art of Cheese in Longmont, Colorado. She also co-leads a 4-H club and serves as Superintendent of Utility Goats for the Boulder County Fair. (In 2014, she sent us her recipe for Chocolate Ricotta Mousse. Then, recently, we
Huntsman is a British cheese made by combining Double Gloucester with Stilton. When you first look at this cheese, you wonder-how can they possibly age a mold-ripened cheese inside a semi-hard cheese? It appears to be one very complex cheese. But, actually, the Double Gloucester is molded around the Stilton when they are both fully aged. The Gloucester is soft enough to use like play-dough.
Photo from AsiaOne World Camel’s milk is relatively low in fat, so the yield is low as well. But, cheese can be made with it and, where there’s a will, there’s a whey. Due primarily to new technology, camel’s milk can be coagulated using vegetable rennet and camel rennet. (Veal rennet is not effective.) In the US, it’s very costly to raise camels for milk
Glass House Blue at 4 weeks Andy Cumberland has so many fingers in the “back to basics” pie that we can’t keep track of them all- aquaponics, composting, sausage making, bread baking and cheese making, of course. Check out his wide assortment of YouTube videos – http://www.youtube.com/user/2Stupid2Duck. Of course, we’re most interested in his cheese making skills, as he seems to be an endless source
Marci Blubaugh Mike and Marci Blubaugh have a farm in Martinsburg, Ohio called Amazing Graze. They sell grass fed beef and lamb, pastured broilers and turkeys, pork, eggs and some produce. They also have a General Store on their website, AmazingGrazeFarm.com where they sell all kinds of kitchen supplies and books. They even offer classes for making Feta. There is tons of good information on
She’s posting articles, selling supplies and sharing her knowledge on YouTube videos. Rashel, Isabella and Andrew of The Promiseland Farm Two years ago, I did a blog article about Rashel Harris in East Texas. At that time, she had been making cheese for a relatively short time, but she was already getting AMAZING results: (Note: These are not stock pictures- they are all pictures
Stephanie Manley knows how to copy restaurant food and she’s been doing it since 1995! If our math is right- that’s 17 years! She has a website loaded with recipes she has adapted for home use (CopyKat) and a new book – Dining Out at Home Cookbook which has 200 “unauthorized restaurant re-creations.” Stephanie goes to restaurants and if she likes one of their
A Survey & Recommendations There are zillions of cheese-related videos. My intention was to find a few for you to use. Hopefully, you can look at the list below, find a cheese you would like to make and learn something from the video. Almost all of the recipes used are different from the ones in our book Home Cheese Making and on our website, but