(like all the natural food co-ops in town). Enjoy your trip! Anne P.S. I don’t know if James Norton’s & Becca Dilley’s book, "Master Cheesemakers of Wisconsin" is out yet, but it would be the perfect resource. For... (12 replies, last updated by geekyfoodie May 6, 2009)

On November 18, 2007, I actually reached my cheese limit and cheese head that I am, that was no small feat. So what brought me to my breaking point? Simply, it was The American Cheesemaker Awards, held for the first time at the... (0 replies, last updated by pleasurepalate November 22, 2007)

in an organized fashion, so that’s a plus. a lot of places name their master cheesemakers, awards, date of founding, 4th-5th generation family traditions, etc. does list cheese stores and tourist traps, but also older... (6 replies, last updated by MplsM ary June 30, 2009)

of burrata last weekend and that was made the day before by a master cheesemaker who was visiting from Apulia. The Di Stefano is not as good as that. But it’s pretty good. (BTW, as one of the notable bitchers and moaners in... (4 replies, last updated by Nina November 21, 2009)

http://www.wisconsindairyartisan.com/master_cheesemaker.html (12 replies, last updated by Machaca July 3, 2009)

as quality is concerned, Jonathan White is one of the most highly-regarded cheesemakers in the United States. Prior to Bobolink, he founded Egg Farm Dairy with Charlie Palmer in Peekskill, NY, where he was first recognized... (5 replies, last updated by Chef Greg July 8, 2006)

Somewhere on the University of Wisconsin – Madison website is a listing of the Wisconsin master cheesemakers and their locations. That is definitely worth looking for. (50 replies, last updated by sarapeater April 21, 2009)

Franklin Peluso has returned to California crafting Franklin’s Teleme At the Cal Poly Creamery, San Luis Obispo. Yes, to all who seek and love this American Treasure. Any questions, I work with the master cheesemaker... Best... (27 replies, last updated by normalheightsfoodie December 9, 2008)

what a remarkably naive comment. Clearly you didn’t take the opportunity to try the wonderful cheeses from Cato Corner Farms, Cowgirl Creamery, Jasper Hill Farm and many other artisan cheesemakers. (156 replies, last updated by pikawicca March 16, 2008)

. It’s not exactly a subtle cuisine. Tons of garlic, tons of olive oil, tons of onions and peppers and strong flavours. Jambon de Bayonne is actually a Basque thing, and they’re amazing cheesemakers. The Basques are... (30 replies, last updated by Cinnamon September 5, 2009)

If it’s any comfort, nearly everybody fails at mozz the first time. I am sure that the acid in the yogurt culture was not powerful enough. Citric acid is always the acid of choice for mozz. Buy it at the health foods store... (17 replies, last updated by soniabegonia May 18, 2009)

, but it really is easy. http://gorgeoustown.typepad.com/lex_culinaria/2005/05/how_to_ricott_i.html is who taught me. I also had heard that ricotta is actually made from the leftovers from cheesemaking, so I re-heat the leftover... (9 replies, last updated by scuzzo July 28, 2009)

't use the word artisanal, as it seems to have some negative connotation), local NJ cheesemakers who are producing exquisite cheeses with great character, I’m hoping to find the same up in VT. :) I’m not in the market... (105 replies, last updated by triggs73 April 2, 2009)

Scarlet Robe from a cutting grown ~300m away from the original and made by the same tea master that makes the original. It’s much more affordable (iirc £5 or 6 a cup). (85 replies, last updated by maria lorraine May 21, 2009)

the curd becomes one white mass of equal texture, plunge the whole thing into the ice water. For storage, transfer into another receptacle of fresh salted ice water and keep in the fridge for 7 days or so. Once you have this... (60 replies, last updated by Mr. Fromage April 25, 2001)