This was his first attempt! Peter Barrett has been documenting his cooking adventures since the beginning of 2006, at his website Cookblog. His skills are impressive, to say the least! In addition to being a cook extraordinaire, he is a painter, a potter, a culinary teacher and a food writer for Chronogram, an arts and culture magazine in the Hudson Valley. His latest article in
Smoked 30 Minute Mozzarella by Jayne Maker
The Barefoot Kitchen Witch has done it again! We’ve featured a couple of Jayne’s posts about making cheese because she’s just so good at it (farmstead cheddar and feta)! She first started doing it a couple of years ago and she took to it like a duck to water-in other words, she rocked! In the beginning, Jayne was a careful follower of directions, but now
Brie ala Carly and Jean
This photo is intentionally blurred because they wish to remain anonymous. They make their own brie perfectly, take gorgeous pictures of it and talk about issues related to it. And yet, it’s just one of many topics they cover in their blog- Making Sense Of Things, authored by Carly (female, 31) and Jean (male, 32). (Facebook page- https://www.facebook.com/pages/Making-Sense-of-Things/123763421017675 ) They use their website to express
McMinnarella – Easy, Soft and Mozzarella-like
Suzanne McMinn has created a whole new cheese! You have probably already read about this in our monthly Moosletter, so I won’t go on and on about Suzanne’s new cheese. Suffice it to say, she loves it, we love it and you will love it, too! If you have raw milk, you will find it rediculously simple to make. It has all the ingredients you
English-Style Coulommiers
Simona and her husband, Robert Vogel on vacation in Hawaii It’s the same as the French version, but not mold-ripened. Simona Carini’s food website, Briciole is a great place to learn about cheese and to learn Italian at the same time. While she gives you information and beautiful pictures, she uses key Italian words. At the end of the article, if you push the audio
Cottage Cheese from the Cheesemakers’ Journal
Celebrating 30 years of recipes and news from our customers! This month is exactly 30 years from the date when Ricki and Robert Carroll published their first newsletter- The Cheese Press. They published 4 issues that year, then changed the name to The Cheesemakers’ Journal. It remained the Journal until 1997, when it became the online Moosletter. I was looking through the old Journals
Caerphilly with Suzanne McMinn
Glory Bee and Suzanne sharing a moment! This one is her very favorite cheese, so far! Suzanne has been searching high and low for a tasty cheese with a short aging time. This month she found it and she vows she will never let go. Just in case you don’t know Suzanne, you can always meet her at her wonderful website- Chickens in the Road.
Cotija
Esperanza Pallana of Pluck and Feather Often Called “Mexican Parmesan” It’s Cinco de Mayo this week and that reminds me how much I wish I was in Mexico eating elotes (grilled corn) Mexican style (see recipe at the end of this article). One of the main ingredients in this fabulous concoction is Cotija, a very salty cheese which is eaten fresh or aged. It doesn’t
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