Tom Trantham When was the last time you had the opportunity to see how milk is produced, from beginning to end? At the Happy Cow Creamery in Pelzer, SC, you can do that every weekday in the summer if you get a small group together (20 or more) and arrange a tour. Why is it unique? There are so many interesting aspects of this operation,
New Cheese Maker#3 – Amanda Erickson
Amanda Erickson You would be hard pressed to find a more enthusiastic cheese maker than Amanda Erickson, an architech in Portland, OR. She loves cheese. In fact, she can seldom find the time to make it because she loves going to cheese festivals, meeting cheese makers and tasting their cheeses so much. How did you get started making cheese? It all started in 2007, when
Cheese Making Workshops in Philo, Ohio
Blue Rock Station If you want to read about a very interesting farm, check out the website for Blue Rock Station in Philo, Ohio. Jay and Annie Warmke have created a center for green living, where they give tours, hold workshops, and model green technology by living in a house made out of trash (their “earthship”) with a greenhouse made out of plastic bottles. The
Cheese Making Classes in Duxbury, MA
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