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
Book Review: Over the Rainbeau
Over the Rainbeau by Lisa Schwartz (Item B37, Hardback, 272 pages) Lisa Schwartz is still not sure why she became a farmer. She had a good life as a suburban mother in Bedford Hills, NY. But, she understood the importance of sustainability and one day, when she was 45, she just decided to do it. She began shopping for goats. When she finally found a
Ricotta Salata!
Here is another great article from Andrew Wilder’s I Make Cheese blog. It had originally been submitted by a guest contributor, David Greenberg. For many years I’ve been an avid amateur bread baker, cook, and general foodie. I’ve long been interested in owning livestock, particularly dairy animals, despite having had only limited contact with them over the years. I figure that one day owning milk-producing animals will be a
Making Cheese in Somalia
This was sent to us by our new friend, Mohamed Jesow (pictured at right). Dear Ricki; Happy New Year to you and your team at Cheesemaking.com. It was great dealing with you last year and I look forward to again ordering more supplies from you this year. Really, the cheesemaking book (Home Cheese Making), rennet and some other supplies that I ordered from you last
Horseradish Cheddar & Jalapeno Cheddar
We found this article at a great blog- Andrew Wilder’s I Make Cheese. With Superbowl Sunday coming up, this seemed like a good time to post it. Yesterday my friend Dana and I made a special batch of Stirred-Curd Cheddar. We split it up into a Horseradish Cheddar and a Jalepeno Cheddar. Basically, we followed the Ricki Carroll’s Stirred-Curd recipe, and after the faux-cheddaring process (draining the
Ricki’s Fabulous Art!!!
These are just a few of Ricki’s creations… For the full tour of her amazing house – click here. From stained glass windows to blown glass and from gorgeous quilts to mosaics, her house is filled with her extraordinary artwork, and that of many other talented local artists.