We’re never surprised when we find out that a cheese maker we are interviewing has an impressive day job. But, we have to admit, we were dazzled when we found out that Robyn Gatens is the Director of the International Space Station (the first woman to ever hold that position). She earned her Bachelor of Chemical Engineering degree from the Georgia Institute of Technology. She
Alexia Allen in Woodinville, WA
Alexia is one of the founders of Hawthorn Farm, located on 8 acres in a suburb of Seattle. She has been on the farm for 18 years, learning and teaching homesteading skills, including: raising goats, chickens and ducks, harvesting animals, using draft horses, gardening, fermenting, spinning and weaving and more. Cheese making is an essential aspect of Alexia’s life as a homesteader and we’re very
Tidbits – 059
Tik Tok Viral Recipe: This Baked Feta Casserole has actually spiked the sales of feta. (click here) Historic Cheese: We visited Plymouth Cheese in 2010, and we’re happy to see that CBS did a feature about it a few weeks ago. (click here) Ancient Road Snack: Qurt. This cheese is said to cure a lot of ailments and to promote longevity. (click here) New World Record: Longest string cheese
Donna Hambleton in Lion’s Head, Ontario
I live in the village of Lion’s Head, Ontario. It is located on the North Bruce Peninsula. I was born in 1957, into a family of seven girls in Guelph, Ontario. Being the middle child, whose next older sister was 3 years older and next younger sister 3 years younger, I often felt either not old enough or not young enough to play with my
How to Make Special Containers for Aging Cheese
Creating Small Sub-Environments for Cheese Aging By Yoel Blumberger* 1. Introduction – Aging In the cheese making process, the aging stage is quite calm, compared to the intensive preparation stage, but it is important and affects the taste and character of the final cheese. It is also the longest stage by far for most of the cheeses. The cheese maker’s role in the aging stage
Jessica Winslow & Steve Smaha in Austin, TX
It’s rare that both halves of a couple make cheese, so, we very seldom interview two people at once. With Steve and Jessica, we can see what a major advantage it is. They go to workshops together and they learn from each other’s experiences. Their cheese making really is “double the fun.” Their Story Jessica My interest in artisanal foods has its origins in my
Ilda Costa-Sarnicki in Hamilton, Ontario
Ilda works full time as an RN in a Neonatal Intensive Care Unit. When she isn’t working, she reads and plans her many projects – cooking, making cheese, baking bread and gardening. She takes photographs of her food and you will see here that her photos are incredible. About her work and her cheese making, she told us, “At work, I feed babies their mothers
Tidbits – 058
A Moister Cheese than Cheddar: Wisconsin may make Colby their first official state cheese. (click here) Cheese Ice Cream: Easy recipe video with 3 ingredients (ice cream maker not required). (click here) Thistle Rennet: Great article at The Cheese Professor (a website pointed out to us by Carol Shuler). (click here) Callu de Cabrettu from Sardinia: This seems like a somewhat inefficient way to make
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