Mariana Veiga is from Brazil originally. She and her husband and young son traveled around the world three years ago, including Mongolia (Making Cheese with Nomads in Mongolia). Now, they have settled in Bled, Slovenia (Cheese Festival & Cows’ Ball in Slovenia). Mari has a YouTube channel about traveling with kids (The Veigas). Of course, she hasn’t been traveling much lately, so she has been
Tony Hamblyn in New Zealand – Update
We first interviewed Tony in 2017 – click here At that time, he was working full time as a pilot for Air New Zealand. Now, with the country in lock down, the airlines are only operating at 5% of their normal level of flying. This has been a challenge for Tony because he and his family are adjusting to him being home much of the
Cheesemakers Sharing About the Pandemic – A Series/3
Many of you have given us blog interviews in the last 10 years (since we started this blog) and many of you will be interviewed in the future (when we hear from you). We reached out to a few of our interviewees (randomly) to ask if they would share their experiences during this pandemic. We thought it would be best to ask folks we have
Cheesemakers Sharing About the Pandemic – A Series/1
We, at New England Cheesemaking Supply Co. (cheesemaking.com) have had the honor of getting to know you (our worldwide community of home cheesemakers) for over 44 years now. We have heard from many of you during that time and you have shared your recipes, your life stories, your inventions and your comments in over 800 of these blog articles and in our monthly Moos-Letters. We
Yoel Blumberger’s Humidity Control System
How to create and maintain the right humidity for your cheese while it’s aging… This is a very important subject for cheesemakers and we have tried to give you as much information as we can about it: We have a large Tips & Techniques section on our website about how to make a cave and how to control the humidity using plastic boxes (click here).
How European Cheeses are Protected
Question: How do you know that Parmigiano-Reggiano and Le Gruyere are made from raw milk when they don’t actually say that on their labels? Answer: They have to be made that way by law. In Europe there are laws about how cheese is made and where it is made and what kind of milk is used and on and on. These laws lead to what
Stephen Cope – Making Cheese in Colombia
Interview with Stephen Cope, of Estana Queseria near Medellin, Colombia by April O’Malley* Stephen’s Story I was born in Melbourne Australia. I am university educated, a keen field hockey player (even in my sixties) and I am a certified practicing accountant by profession. I started my own accounting practice in 1992, including some university lecturing and tutoring part time in the areas of small business
Cheese Festival & Cows’ Ball in Slovenia
We love hearing from Mariana Veiga because she has traveled all around the world and she tells us about the fabulous places she has been. Who could forget her trip to Mongolia in 2017?! (click here) Now she lives in Slovenia, a country with a cheese culture we didn’t know much about until Mariana sent us this story: Cheese Making in Slovenia, the Sunny Side
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