Article about Andy in The Grocer, September 2012 From Handyface – experimental home cheese making We have surmised from his website that Andy Mahoney of Dulwich, South East London makes very good cheese. This past summer, he entered an annual competition there called the Young British Foodies with a cheese he made from the milk of a goat names “Footsie.” He was nominated in
Goat’s Milk Ricotta from Iron Oak Farm
And they use our recipe!!! Jennifer and Zach Sartell (This couple is just toooo cute!) Why are cheese makers always so nice? It really is amazing. For example, the Sartells from Fenton, Michigan make me smile and I just want to hug them both at the same time- group hug! Who are they? Well, they’re both artists – he sells his hand forged items at
Suris – Lithuanian Farmer’s Cheese
Terese Vekteris Attention Beginners: This is a Very Easy Cheese to Make No rennet required and the culture is buttermilk. The result is a somewhat dryer and more sliceable version of American Farmer’s Cheese. I found Terese Vekteris’s recipe at her blog-My Lithuanian Summer in which she chronicles her trip to her ancestral home and all things Lithuanian. She learned to make Suris at Camp
Traditional Mozzarella with Goat’s Milk
From one of our favorite guest bloggers, Jayne Maker (The Barefoot Kitchen Witch) It’s been 2 1/2 years since I first interviewed Jayne (New Cheese Maker #4) when she was just learning to make cheese. She caught on fast and, since then, she has shared with us her fabulous tutorials on making Farmstead Cheddar, Feta and Smoked 30 Minute Mozzarella. When Jayne tackles a new
Edam Cheese
From the town of Edam in the Netherlands Edams aging at a shop in Belgium. Cheeses to be sold in Holland have yellow wax. Red wax is used for young cheeses produced for export. Black wax is used when the cheeses have been aged for 17 weeks or more. Edam is one of those cheeses that often gets overlooked in the recipe books. That may
Crescenza with Ian Treuer of Cheesepalooza
Ian at Smoky Valley Artisan Cheese One of the founders of the fabulous Cheesepalooza! Last month, I posted an article about Valerie Lugonja with her tutorial about making Cabecou. She told me all about Cheesepalooza, that wonderful ongoing event where you make a cheese every month and share your experiences with the other participants (you can join anytime). When I found Ian’s article about Crescenda
A Canadian Foodie’s Cabecou
Don’t you just love her? This is Valerie (A Canadian Foodie) who makes her living writing about food and educating folks about it. Until last year (and for the last 30 years) she taught in public schools, but she is now retired and living in Edmonton, Alberta (Canada). She’s still teaching, but now it’s about food, fun and using the amazing Thermomix. Currently, she’s probably
30 Minute Mozzarella with Kevin Lee Jacobs
“A Garden for the House” and a Mozzarella for the fridge … We currently have 8 articles on this blog about making 30 Minute Mozzarella. This is the 9th and I will keep on posting them until you (and you know who you are) finally give it a try. It’s soooo easy! And, if a busy man like Kevin Jacobs can find the time to
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