Yoel lives in Tel Aviv where he belongs to a group of cheesemakers who travel around the world, learning to make cheeses in the countries where they originated. In the last few years, Yoel has generously contributed 8 articles to our blog.* This is the third of 3 articles which Yoel has tied together by a common theme – cheesemaking in Israel today. The first
Grant Fritch in Lansing (Okemos), Michigan
It’s always a surprise when we delve into a cheesemaker’s life and discover talent we could not have imagined. Grant has a LOT of achievements, even aside from his fabulous cheese, and we can only say, WOW!!! Grant’s Story I was raised in Michigan on a dairy farm. My grandfather and dad had a dairy when I was a young child. They had about 100
Tidbits – 071
Two new videos showing cheese being made in the mountains of Ukraine: Cream Cheese Ice Cream: Tastes like cold cream cheese frosting(!) (click here) Packed with Protein: Don’t forget about cottage cheese. (click here) Sad to Say, No Salers Cheese AOP: A casualty of the drought in France. (click here) Cheese on a Stick: How to make it just like the kind you get at the
Yoel Blumberger: Camembert de Normandie AOP and the Flocculation Point Method
In this article, Yoel Blumberger (a home cheesemaker in Tel Aviv, Israel*) has given us a thorough description of the flocculation point method for determining when the curds are set and ready to cut. He has also given us a recipe for Camembert de Normandie which was provided by Stephanie Conrad, one of the last cheesemakers in France making AOP Camembert with raw milk. And
Ivy Netzel in Gourley Township, Michigan
Ivy’s Story I live in a quiet little hamlet called Jam Dam (unincorporated Gourley Township) on the Cedar River in Menominee County in the Upper Peninsula of Michigan. My husband of 38 years and I moved here in 2014, because after long careers as engineers, we were looking for a peaceful corner of the world to retire. I was an electrical engineer. I worked in
Yoel Blumberger: Cheesemaking Group in Israel and a Recipe for Castelmagno
We first interviewed Yoel Blumberger of Tel Aviv, Israel in 2019. (click here) Since then, he has contributed 6 articles, including this one, to our blog and we are eternally grateful.* This article is the first of 3 interrelated articles by Yoel. The second article is Camembert de Normandie AOP and the Flocculation Point Method and the third is The Role of Cheese in Israel.
Hilda Elena Thielen in Marietta, Georgia
Hilda loves to cook with natural/minimal ingredients so cheesemaking is a perfect fit. She has 3 adorable girls under the age of 6 and she is teaching them how to make the cheeses she grew up with in Venezuela. We think they’re very lucky to be getting this early start from their talented mother. Hilda’s Story When I was 14, my dad accepted a job
Tidbits – 070
July is cheesy video month! We couldn’t help but notice that there have been a lot of great videos posted on YouTube this past month. Perfect entertainment for a mid-summer break! How to make cheese: Fresh Homemade Cumin Cheese for the Midsummer Night Feast! Easy Latvian recipe using cottage cheese, butter and spices. Cheesemaking at Home – Organic Cheddar Cheese We love all the videos
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