Not long ago, the only cheese in America was sliced onto rye, melted into macaroni or spritzed from an aerosol can. Today, artisan cheeses are tended by trained cheese mongers at specialty shops; ...
Making farmers cheese is a really cool first recipe to try your hand at cheese making. It's incredibly versatile as you can add in anything you have on hand to doctor it up. Stir in some herbs, ...
Adventures in Cheese Making: Ricotta in Three Easy Steps
It's easy to make cheese at home. You need only simple equipment (a strainer, a pot) and ingredients you likely already have on hand (heavy cream, milk, vinegar, salt) and just a little bit of time. ...
I recently rated three mobile wine apps I felt helped me in selecting wine and tracking my tastes. I wanted to follow up on that with a second post about finding the right cheese pairings for wine. ...
One of the cheeses I was most excited to learn to make this summer at my two-day cheese making class at the Ploughshare Institute in Waco, Texas was goat cheese. Although it is an assertive cheese, ...
One of my favorite things to do at The Chopping Block, besides teaching cooking classes of course, is making cheese platters. I know that it may seem like a weird thing to obsess over, but for some ...
Cheese Making at Home Part 3: Labneh "Yogurt Cream Cheese"
I will be honest. I had never actually heard of Labneh prior to my cheese making classes at the Ploughshare Institute in Waco, Texas. I was not only intrigued about the cheese making process but also ...
Cheese Making at Home Part 2: Cream Cheese and Yogurt
I must say I was a little embarrassed that I didn’t know that cream cheese was made from sour cream when I arrived at my two-day cheese making class at the Ploughshare Institute in Waco, Texas. ...
Cheese Making at Home Part 1: Butter, Buttermilk and Sour Cream
I just got back from a two-day cheese making class at the Ploughshare Institute in Waco, Texas. I couldn’t have been more pleased with the class. When I take classes, I am always looking for ways to ...
Just recently in a class I was teaching at The Chopping Block, a question was asked about how to finish a risotto without parmesan. To which I responded, why wouldn’t you want to finish your risotto ...
