How To Make Soft Cheese: Three Great Recipes
05/06/2013
- Mother Earth News
You can easily learn how to make soft cheese at home with just a few pieces of equipment and a little bit of time. Best-selling author Ricki Carroll shows you how to make mascarpone, queso blanco and ricotta ... more
[Crafting, Selling, Enjoying] [Published to Cheesy Info]
Your Cheesemonger: Cheese 101
03/29/2013
- ARLnow
My passion is for authentic cheese made with fresh milk using traditional techniques. This kind of cheese is described as artisanal, meaning it is made by a skilled artisan. It is a fascinating subject that I know you will enjoy, too ... more
[Crafting, Selling, Enjoying]
An MIT Anthropology Professor Writes About Artisan Cheese
03/19/2013
- The Boston Globe
Artisan cheesemaking is undergoing a renaissance in this country, so much so that narratives of city dwellers who chuck it all and buy a goat farm, or of fourth-generation dairy farmers who keep the family homestead by creating and selling a wonderful new cheese, have become commonplace ... more
[Crafting, Selling, Enjoying]
How To Make Cheese
01/22/2013
- Contra Costa Times
Three Bay Area cheesemakers share the art, science, and culture ... more
[Crafting, Selling, Enjoying]
Smile And Say Cheese! The Art Of Making Cheese Is Easier Than You Thought
12/12/2012
- Anniston Star
After I successfully made two batches of cheese this week, I felt like a superhero. The power to make cheese lay in my hands. Just call me … The Cheesemaker ... more
[Crafting, Selling, Enjoying]
Oldest Evidence Of Cheese-making Found In Shards Of Vessels
12/12/2012
- Los Angeles Times
7,000-year-old pottery fragments poked with holes are the oldest direct evidence of cheese-making, scientists conclude ... more
[Crafting, Selling, Enjoying]
Beyond Pimento: A Guide To Southern Cheeses
11/08/2012
- Atlanta Journal Constitution
“The South is rising again in farmstead dairy,” said MaryAnne Drake, a professor of food science at North Carolina State University who’s a consultant for the many small dairies that have turned to cheese making in recent years ... more
[Crafting, Selling, Enjoying]
The Science Of Cheese, From Blue Veins To Creamy Camembert
10/25/2012
- International Business Times
From just a few simple ingredients – milk, acids, rennet taken from the stomachs of young, slaughtered calves – cheesemakers can create a wide range of cheeses to satisfy every kind of palate ... more
[Crafting, Selling, Enjoying]
Here's Why The Mold In Bleu Cheese Is Safe To Eat
06/28/2012
- Business Insider
Bleu Cheese is delicious. We'd smother everything in it if we could ... more
[Crafting, Selling, Enjoying]
How To Make Really Good Ricotta
05/07/2012
- Boston Herald - Fork Lift
Ricotta is not cheese; it is a by-product of the cheese making process and is as important to many regional Italian dishes as olive oil and tomatoes ... more
[Crafting, Selling, Enjoying]