the Connoiseurs Guide because it seems to be much more general in it’s content. The Guide is much more cheesemaker-specific, with less general information. I’d also suggest Laura Werlin’s All-American Cheese and...

Wow, that’s fantastic. I did not know that. This could revolutionize my life. The only warning regarding rennet that I’ve heard is not to get the “Junket” brand for cheesemaking. But they probably...

on which cheesemakers in the area are outstanding. does any one have an recommendations for where we should go? i’ve seen one for the swiss colony outlet but no others. any restaurant ideas? your help would be appreciated.

I just read a thread on the Southwest board about where one might find authentic cheese curds in the Phoenix area. What are these, and what do you do with them? I gather that they are some sort of fresh cheese that is commonly...

I love the idea of using local New Hampshire or Vermont cheeses from artisinal cheesemakers. What about using some of the softer cheeses like fromage blanc or marscapone? Tiramisu? I just met someone in their 40’s that...

roasted potatoes that went untouched. Cheese course was a generous wedge of the marvelous Beecher’s Reserve Cheddar. Better than all of the Engligh and Wisconsin Farmhouse Cheddar’s I’ve bought at Cheeseboard....

i the second cheese, besides Liederkranz, which is a native American. Although it is rather little known along the Atlantic seaboard or the West Coast, brick has been bery popular in the Midwest ever since it was first made in...

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...

in Wisconsin and was a cheesemaker at a large dairy plant for 5 years after I graduated from high school. The cheese spread that we made there was made from trimmings (including floor sweepings, albeit a sanitized clean-room type...

recommend Marigold Kitchen. Madison is a town of foodies sitting in the middle of two lakes in the middle of Wisconsin. Mickey’s was the WISCONSIN recommendation. Marigold is the Madison recommendation. Their breakfast and...

, 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...

I dont shop @ Trader Joes so I have no idea about their product, but on a recent trip to Wisconsin we picked up a few bags of ceese curds, and we love them. I even got a mixed bag that had cheddar cheese, hot pepper cheese, and...

's. Thanks so much for those leads. We’re new to Oly (2001) after years in Berkeley (the Cheese Board), San Francisco, Wisconsin (I worked with small-scale farm cheesemakers), and Philly/New York. Cheese is god, especially...

I have talked to the cheese guy at Kowalskis and found him very knowledgeable. (Was talking to him specifically about special Wisconsin cheesemakers making exceptional cheese.) And I have talked to the cheese guy at Mississippi...

. 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...