Photo courtesy of Tara Tarbet at Welcome Home Farm It’s all about the taste! If the only reason you aren’t making a waxed cheese is because of the waxing process, go ahead and buy that vacuum sealer. It might be the answer to your prayers. Many folks are doing it and they love it. We don’t. It isn’t because we sell cheese wax. We know
Mike Vrobel’s Grilled Brie
Mike Vrobel Don’t tell anyone, but he has never made cheese! We’ll have to change that. We are sending Mike Vrobel a Mozzarella Kit, so he will have no excuse. He told us- he did accidentally make butter one time. It was supposed to be whipped cream, but he got sidetracked while the mixer kept on whipping the cream! Mike has a great cooking blog
Sulguni – A Stretched Curd Cheese
Similar to Mozzarella, it is very popular in the Republic of Georgia We are very excited that Maria Schumann of Cate Hill Orchard in Vermont sent us this recipe. Maria traveled to Georgia in the early 2000’s where she fell in love with all things Georgian, especially the cheese. This past summer, after she began milking her own sheep, she searched far and wide for
Ricotta Salata with Shannon Olson
It’s “comfort food” in the long, cold North Dakota winter. We interviewed Shannon last May and posted her recipe for dry buttermilk cheese. At that time, she had 3 websites: North Dakota Kitchen (recipes), A Southern Belle with Northern Roots (lifestyle), and Christian Living By Grace (spiritual). Since then, she has added a deeply personal website, Shannons Pig Tales, a collection of stories about growing
30 Minute Mozzarella with Carly & Jean
Making Sense out of Making Mozzarella … Carly and Jean describe their blog, Making Sense of Things as, “A thought-provoking blog about how to live a meaningful life.” They are certainly authorities on that particular subject because they are devoting their lives to making a difference in the world. They currently call France their home base, but they have just returned from doing volunteer work
Cheese Coloring – Always an Option
Why add color to cheese Sometimes you just want a little color in your cheese. Many folks who grew up on store-bought cheese, particularly the processed kind, are used to the orange color. This is especially true for children who don’t understand the concept that cheese can be white and still taste as good as the orange type they’re used to. There are many cheeses
Panir & Curried Potato Rounds from Sarah Kelman
Sarah Kelman She’s the mother of a 2 year old, but she’s finding the time to make cheese, take pictures and write about it! Sarah Kelman is one of 4 contributors to an interesting blog called Gnomicon. (Don’t even ask what a Gnomicon is- after much research, I have determined that it has something to do with a computer game, but you have to be
Michael Bronk’s “Folly”
He makes his own cheese his own way and it’s good! We love to see folks take the basic principles of cheese making and improvise their our recipes. Why not? If a recipe they have come up with works with their milk and suits their own creative style, we applaud. Michael Bronk, a retired paramedic wrote to us a couple of months ago about a
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