Yoel lives in Tel Aviv where he belongs to a group of cheesemakers who travel around the world, learning to make cheeses in the countries where they originated. In the last few years, Yoel has generously contributed 8 articles to our blog.* This is the third of 3 articles which Yoel has tied together by a common theme – cheesemaking in Israel today. The first
Yoel Blumberger: Camembert de Normandie AOP and the Flocculation Point Method
In this article, Yoel Blumberger (a home cheesemaker in Tel Aviv, Israel*) has given us a thorough description of the flocculation point method for determining when the curds are set and ready to cut. He has also given us a recipe for Camembert de Normandie which was provided by Stephanie Conrad, one of the last cheesemakers in France making AOP Camembert with raw milk. And
Making Pecorino Toscano and Variations by Yoel Blumberger
One fun aspect of a blog that like this is that we hear from people all over the world (like Yoel Blumberger in Tel Aviv, Israel, interviewed in 2019 – click here). Since then, Yoel has contributed several articles about equipment he has invented for making cheese at home.* This is his first contribution of a cheese recipe. He learned to make Pecorino Toscano on