I don’t know about you, but I can’t keep up with all the cheeses in the world! I just don’t have time to check them all out, so I rely on the competitions to guide me. I haven’t gone wrong once by letting the judges screen my choices. So, I’m excited when the results of the American Cheese Society Judging & Competition (often called the
Little Tidbits to Chew On – 003
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
Modifying Molds for Easier Handling
Terrence Dinnan, a cheese maker in Charlotte, Vermont, sent us this great idea in a review he wrote for our Bleu Cheese Mold (M111). He had purchased the mold to make brie. Why, you may ask, did he buy the taller and slightly larger bleu mold when he could have bought our shorter Brie or Multipurpose Mold (M110)? He told us that for the same price
Making Mozzarella with an Induction Cooktop
Cateland White in Las Vegas, Nevada has written several fabulous articles* for us because she is an amazing writer and we adore her! This summer, she and her husband and their 11 year old, Bugsy (whom we adore just as much!) took a road trip to the Pacific Northwest. (We’re hoping she will share pictures of her trip with us, so watch for that soon…)
Bob Albers in Mandeville, Louisiana
Bob has shared a lot of good information with us in the last few months. First, he sent us his mother-in-law’s recipe for Creole Cream Cheese (a Louisiana specialty) and then, he sent us an essay, About Cooking Curds. (He used to work as an electrical engineer, so he understands the principles of thermodynamics.) He is retired now, so, of course, he is busier than
Easy Bechamel Sauce by Maggie Parkinson
Maggie is a cookbook author and actress who now lives in Poulsbo, Washington with her husband. They just built a gorgeous house there and Maggie has a state-of-the-art kitchen where she now creates her culinary masterpieces. We have posted several of Maggie’s recipes here – (Pizza, Saag Paneer, Fromage Fort, and Pear and Fig Bread). Maggie is also a cheese maker (click here) and she
It’s Not About the Calories!
The Calorie Myth by Jonathan Bailor This post is a combination of a book review and a confession! I can’t review “The Calorie Myth,” the best so-called “diet” book ever, in my opinion, without telling you why I value it so highly. My Story: I have been fighting the Battle of the Bulge for over 50 years, having started my first diet at the age
About Cooking Curds
Bob Albers is a retired electrical engineer who lives in Mandeville, Louisianna. In May, he sent us his recipe for Creole Cream Cheese (click here) and he will be our Spotlight in the upcoming August Moos-Letter. If you’ve ever wondered why we recommend cooking your curds with the double boiler method, here’s a simple explanation and “the last word” from an authority on the subject:
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