Michael Calleia (calleia.com) is a Maltese-American enjoying life with his wife and child. When not cooking with his daughter, Michael can be found at his company Humanist (humanist.co), a strategy and design practice that partners with companies to build digital products people want and brands they love. A few months ago, Michael sent us a question about his Gbejna and we asked him to share
Little Tidbits to Chew On – 004
A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we’re going to scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in
Raw(?!) Brussels Sprouts and Cheese Salad
I’m trying to eat more raw vegetables because I think they’re probably good for us. I know I won’t eat them, however, unless they include something very yummy (like cheese). Fortunately, I had little pieces of several different kinds of cheese. I was looking for interesting salads and this one caught my eye. I looked up Brussels sprouts and according to Wikipedia, they are, indeed,
Calcium Chloride for Home Cheese Making – Is it Necessary?
Many of the questions we get from cheese makers involve issues related to weak curds: the whey is not clear and the curds are too soft. We recommend that you send our technical advisor, Jim Wallace the particulars (jim@cheesemaking.com), but very often, the problem is caused by insufficient calcium. The beauty of calcium chloride is that it adds calcium ions to the milk and slightly
Cheese Tours
Do you think you might want to be a professional cheese maker? Maybe you’ve taken workshops and read books, but now you want to know what it’s really like in the “real world…” It might be time to take some tours – the kind where you visit the make room, the caves, the barn, etc. to see what it means to make cheese for the
Otter Creek Homestead in Danby, Vermont
Three years ago, Julia and Frank McKeon bought a house and some land and moved from Albany to Danby, Vermont. Their goal was to have a farm where they could grow their own food and raise their own livestock. They make their living doing consulting work to train businesses in environmental health and safety – Tortuga Solutions, so they just wanted their farm to be
Making a Drying Box
There is almost always a period of time when you dry out your cheese before aging it. The time varies and depends on the temperature and humidity – it might be from one day to a week. It’s an important step in the cheese making process because if you are going to wax your cheese after drying, it has to be just dry enough for
Using Wildflowers in/on Your Cheese
This is gorgeous! The intense colors of wildflowers against the bright white of the goat cheese make this cheese spectacular. If you believe, as I do, that beauty enhances taste, this could be the next step you take with your homemade goat cheese. 1. Wildflowers in Your Cheese Terry Dinnan, a home cheese maker in Charlotte, Vermont is using powdered wildflowers (along with ash) to
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