Paula Harris, a longtime friend, sent us a link to an article about her cheesemaking classes in Duxbury, MA and Jody Feinberg was kind enough to let us print it here. Paula said she loves to take every opportunity to plug our company, and we definitely appreciate it! (That’s Paula on the right in the picture below.) Make mozzarella quickly and easily in
Probiotics in Yogurt
How much is enough? Let’s face it- we’re not all scientists. Probiotics is all about strains of bacteria. There is a lot of information about bacteria out there, but some of us have to visualize it to understand it. Fortunately, there are many videos on UTube about probiotics. In particular, one called “Forever Living Probiotic Products” (picture at right) shows the good bacteria dramatically rescuing
Provolone Success Story!
This is a letter written by one of our customers, Carlo Milano, to Ricki: Thanks for all this (blog and newsletter) – your book got me going a good thirteen years ago. I avoided “soft-ripened” cheeses, but have had recent phenomenal success with both a Camembert and a blue cheese (Stilton style), but I have yet to venture into the red mold world. I just
Latvian Easter Cheese
PASKA We received this cheese from Brent Alderman Sterste, whose Grandmother and Great Aunt used to make it. It’s a different recipe from the one in our book, Home Cheesemaking, p. 205, so you have options. Oma’s Paska My father’s family is Latvian and we make a sweet Easter cheese called Paska — my aunt presses hers in a sterilized flower pot with canned
Our Moving Project
We have moved! This article was written in March, 2010. Fortunately we took a few pictures of our big adventure. Here’s the story of our epic move: Ricki’s still smiling! Even when she’s covered in sawdust and knee deep in moving boxes, Ricki can always spare a smile. As you may already know, we are moving the business to a larger space
New Cheese Maker#2 – Brigitte Wolf
Brigitte Wolf in Ontario, Canada It really is a coincidence that our first two interviews happen to be with artists from Canada! We didn’t know anything about them until we asked them to do the interviews . . . We sent Brigitte a few questions and she e-mailed us back with this comment: Here are my responses to your questions. I wrote a bit extra
New Cheese Maker#1 – Dan Earle
Dan Earle in Nova Scotia This is the first in a series of interviews we will be doing with folks who are just beginning to make cheese. We know many of you are starting your cheese adventure, so we hope you might draw some inspiration from these interviews. In other words-you should see that you are not alone! A few weeks ago, Dan Earle from
Whey Cheeses – Prim-ost, Mysost, Gjetost
Part 1 – About Prim-ost Many years ago we received an anonymous request from one of our customers: I found your website and I am wondering if you have a recipe for a Norwegian cheese my Grandmother used to make. My mother said it was called Prim-ost, a light beige in color and very sweet. She thinks it was made of milk with rennet? I