A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
(All Photos by Matt Spiegler unless otherwise credited)
Paul Thomas & Julie Cheyney talk about finding the inspiration to bring a new cheese into the world.
Something fun to do after our tasting tomorrow!
Creamy Wisconsin Mascarpone and Sharp Wisconsin Cheddar Cheese come together in this simple yet elegant twist of a classic favorite.
Find the recipe on ...
We’ve got it all here in the Land of the Free, from endocrine-disrupting herbicides to stress-causing feed additives.
nbd, just arsenic in turkey feed, nothing to see here.
“There’s nothing the matter with butter, and nothing the matter with jam, and the warmest of greetings I utter, to the ham and the yam and the clam.” -Ogden Nash
This Saturday Guest Snack Love is by my lovely friend, Matt Nolan! I really wanna go visit him and his lady and make them make this for me.
Assemble a mind-blowing cheese plate with these 5 tips from Milwaukee Magazine.
On Lucky Dog Farm, up in the Catskills, the crew has been waiting on the warm weather to begin planting in the fields. While some farms have gotten an early start...
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Noord Hollander, a Dutch 4-year aged Gouda, is wonderful in all ways one expects from an aged Gouda: a firm but still creamy golden amber paste, lightly eyed and speckled with “flavor crystals” (actually formed by the amino acid Tyrosine, which over time breaks down the fats and proteins, which crystallize into deposits throughout the paste). In flavor it is sweet and butterscotchy with toasted hazelnut and popcorn notes and even hints of bourbon and spice.
Purchased at Malt & Mold.
