Suzanne does not really have a huge, monster hand- it just appears that whey! Everybody loves cheddar! Suzanne not only makes fabulous cheese- she takes mouthwatering pictures of it. This month she has outdone herself both ways as you will see in her article below. Note: Don’t forget to try for her giveaway. Details are at the end of this article and at her website-
Making Chevre, Freezing It and Using it in Recipes
Spring means goat’s milk! And goat’s milk means chevre. Lots of it! As you know, sometimes you just can’t eat it all. In fact, you make so much that you have to freeze some of it. Not to worry! It will change texture slightly but it will still be great in recipes like the ones below. When you freeze your cheese, wrap it carefully in
Making Cheese Curds with Brian Dixon
Curds are Squeaking in Alaska! Brian Dixon just started making cheese a few months ago, but he is apparently a very fast learner! He has already shared his experiences with us twice-once when he made Mozzarella in January, 2011 and then again a few weeks ago when he made Fat Free Fromage Blanc with his daughter, Deana. His goal is to make a Stilton, the
Making Feta with the Barefoot Kitchen Witch
Our favorite witch stirs up a powerful pot of Feta! I first interviewed Jayne in April, 2010, when she was just starting to make cheese. (Interview #4 with a New Cheese Maker) Then, in July, I posted her great article about Making Farmhouse Cheddar. You can find more of her cheesemaking adventures at her popular blog called The Barefoot Kitchen Witch. I love her articles,
Queso Fresco with Suzanne McMinn
Ah! Fantastico! Suzanne has done it again, (but this time we sort of think she cheated because this cheese is so easy-it can’t be called a challenge)! She’s going to have to make a really hard one next month to make up for this! (Suzanne’s article, below comes from her fabulous website “Chickens in the Road.” Fresh Cheese, Please (Queso Fresco) By Suzanne McMinn Queso
Caerphilly – Almost Instant Gratification!
The wait time is less than 3 weeks. I was reading our newly published book, The Cheeses & Wines of England & France the other day and I became interested in one of the many cheeses John Ehle describes – Caerphilly. Why that one, in particular? Well, it’s easy to make, it ages for only 10 days -3 weeks and the miners of England and
Fat Free Fromage Blanc!
Brian and Deana Dixon Skim Milk Fromage Blanc Demonstrated by 12-Year Old, Deana Remember Brian Dixon from the great state of Alaska? (I posted an article in January with his story about making Mozzarella.) Well, now he’s bringing his daughter into the fun! (She proves, yet again, that making cheese is so easy a 12 year old can do it!) Brian was looking for
Making Romano with Suzanne McMinn
Our Cheese Challenger Does it Again! As you probably know, last summer Suzanne McMinn (Chickens in the Road) accepted our challenge to make a new cheese every month and she has emerged triumphant every time! This month she aced her first magnificent Romano. Making Romano By Suzanne McMinn URL: http://chickensintheroad.com/cooking/making-romano/ Romano is one of the world’s oldest–and most popular–cheeses. It’s great on top of pasta
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