Our good friend, Howard Dewsbury contributed his first article to our blog in 2016 – Howard’s Own “Small Cheese” Recipe. He is retired and living in Barrie, Ontario, Canada. Besides cheese, he also makes beer, wine and cured meats. We’re working on an article about Howard now, so, you will learn more about him soon. Disclaimer: We have not tried Howard’s method yet, so, if
Iced Ricotta Cookies
This recipe was submitted to us by Susan O’Dwyer in Harrisville, New Hampshire. We interviewed Susan in 2014 (click here) after she had written as essay for our 35th Anniversary Essay Contest. We asked her for an update about her activities and she shared this: After making tons of baked ziti for Barry and myself, I wanted another outlet for my sweet, light ricotta. I
Blueberry Lemon Ricotta Cookies
These blueberry lemon ricotta cookies puff up as they bake and have an amazing taste that’s closer to a cake than cookies. If you were to cut the top off a muffin and eat it, it would probably have a similar taste and texture as these cookies. I also think it would make great pancake batter but I haven’t tried that yet so no promises,
Chocolate Ricotta Mousse by Kate Johnson
When we first posted this recipe in May, 2014, Kate Johnson of Briar Gate Farm in Boulder, Colorado had just opened her school of cheese making, The Art of Cheese. Even though she was super busy with that, she took the time to share her recipe with us and we are very grateful. Kate teaches a wide variety of classes in Longmont, Colorado – beginner