She’s made every cheese in our book! Sandie McDonald began making cheese in 1981 and she has been ordering supplies from us ever since. Her copy of our book (Home Cheese Making) is so old, it has the original name- Cheesemaking Made Easy! Now Sandie is teaching classes out of her home (Midden Meadows Farm) in Langlois, Oregon. That is, when she isn’t running her
Suzanne McMinn on Teaching Mozzarella
And a lot more! Suzanne held her first annual Chickens in the Road retreat last weekend, and it was so successful, she’ll be registering for the next one soon. Her participants came from far and wide to learn cheesemaking, preserving, soapmaking, breadbaking, candlemaking, homemade beauty products, simple woodworking, apron-making, spinning, and more. (And that’s just in the daytime- in the evening if they chose, they
Notes from One of Jim Wallace’s Workshops
Simona Carini attended Jim’s advanced class in French Cheese Making this past May. You may remember Simona from her post about English Style Coulommiers which we published in June. Her website, briciole, is a great place to learn Italian while you make food and listen to music. (In case you’re wondering, briciole usually means fragments like breadcrumbs, and other crumbled items but it is also
Learning to Make Cheese at a Bed & Breakfast Farm-Stay
Ward and Barb Halligan CornerStone Farm in Red Oak, VA What if you wanted to have a getaway weekend at a farm in the country and learn to make cheese at the same time? Or, what if you wanted to learn to make cheese but the rest of your family didn’t and you wanted to all be together anyway? Or, what if everyone in your
Kookoolan Farms in Oregon
Chrissie and Koorosh Zaerpoor are into everything! Before we get into the list of their projects, let me just explain what a “Kookoolan” is- it was a nickname Koorosh’s father gave him when he was a boy in Iran. It doesn’t mean anything- it’s just a funny sound like “cutesy wootsy.” (Koorosh is ethnically Persian, born and raised in Iran, and a native speaker of
Brazos Valley Cheese in Texas
Winner of two ribbons at the American Cheese Society competition! As you already know, several of us from New England Cheesemaking Supply Co. went to Seattle a few weeks ago to the annual convention. While we were working our table in the registration area, we met Rebeccah Durkin and Marc Kuehl from Brazos Valley Cheese in Waco, Texas. Rebeccah told us that our book, Home
Camembert Workshop with Neville McNaughton
Are you ready to get serious about your Camembert? Now’s the time (September 28-30th) and place (Oregon State University in Corvallis) to take a 3 day course with Neville McNaughton and Brian Richter: 6 Ways to Make Camembert- Which is Right For You? Day 1: The theory behind the Camembert process. Day 2: Hands on cheese making day, making all 6 methodologies. Day
An Advanced Workshop with Jim Wallace
Q. Are workshops really all they’re cracked up to be? A. Yes!!! Ask any great American cheesemaker how they learned to make cheese and there will be at least one workshop in their answer. Workshops are simply the best way to learn. This past weekend, Ricki’s daughter (Sarah) and I (Jeri) joined 12 aspiring cheesemakers from near and far (including Canada), for an advanced