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...

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...

http://www.wisconsindairyartisan.com/master_cheesemaker.html

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...

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.

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...

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.

. 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...

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...

, 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...

'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...

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).

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...

(most Cheese historians now beieve that Mimolette’s origins are the result of Norman Cheesemakers attempting to re-create Gouda and Edam locally, after one of the 16th century trade minsters banned the importation of...

. Sir Gawain agrees by lightheartedly saying ''High time these ambitious US cheesemakers showed some enthusiasm for the American language and quit borrowing from the French and Italian already.'' In Europe you cannot call a product...