Mukund Naidu (photo by Sandesh Ravikumar) I did an article about Mukund 3 years ago in July, 2010. At that time, he was one of very few cheese makers in India and he still is. Cheese is still in the beginning stages there, but interest in it is growing rapidly. Mukund is at the forefront of the artisan cheese movement in India. If you
The 2013 New England Regional Cheese Competition
For those of you who don’t know about The Big E (Eastern States Exposition), it is our annual, regional fair with all 6 of the New England states participating. It begins on the second Friday after Labor Day and runs for 17 days. (So, this year it will be from September 13th – 29th.) Our company, New England Cheesemaking Supply Company has a long history
Simple Chevre Cheesecake
Something yummy to make with a gallon of goat’s milk … Every Tuesday morning, I pick up 1 1/2 gallons of goat’s milk from a neighbor’s farm. I use one gallon to make this cheesecake and 1/2 gallon to make my kefir. Sometimes I finish the cheesecake by Tuesday night and eat it Wednesday morning. Other times, I let it set and drain longer, so
Kefir Cheese with Amanda Feifer
I don’t always acknowledge this, but there are actually a lot of fermented foods in the world besides artisan cheeses! Kefir grains, for example, are loaded with highly beneficial probiotic bacteria. When combined with milk, they yield a form of cheese, as Amanda Feifer explains in her article (below). They also yield a form of cheesecake (see our recipe using goat’s milk). Amanda is a
Purple Onion Feta with Andy Cumberland
Andy Cumberland with his Drunken Nut Cheese Back to Basics Down Under I asked Andy to send me a picture of himself making cheese and I received this – I didn’t get the time to make cheese this weekend. I did make home grown pesto, bread rolls, beef jerky and Thai chicken sausages. Is that all?!! I had begun my correspondence with Andy after
Milk Mead (Lactomel) with Andrew Luberto
Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in the News From Our Customers section of our Moosletter (July issue). He offered to share his recipe for milk mead and, of course, I jumped at the chance. I asked him how he came by it and he responded: I am
Pictures from the ACS 2013 Convention
Almost every year, for the last 30 years, since she helped found the American Cheese Society, Ricki has been attending the annual ACS convention. It’s held in a different part of the country (or Canada) each time and this one was located in Madison, Wisconsin (a repeat location to celebrate the 30th anniversary of the organization). Next year it will be in Sacramento, California,
Brie with Peggy Ployhar
Peggy Ployhar, from Kenyon, Minnesota has a lot going on! She and her husband and their three young children run a “hobby farm” with an apartment they rent out for farm stays in the summer. According to her website, With All Your Life, Peggy teaches an impressive list of cooking classes, including cheese making (click here). She also speaks at conferences, meetings and retreats on
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