What to do on a wet Saturday in March but spend a day at the School of Artisan Food near Worksop in north Nottinghamshire.

Our tutor today was Chris George of Neal's Yard in London. He started by talking about the history and origin of cheese, followed by a demo of soft cheese making (similar to the goat's cheese I made a couple of weeks ago) and ( Read more... )

The first time I have used rennet and a proper Danisco starter culture.  The smallest sachet of "direct vat inoculation" culture treats 50 litres of milk, so I made up a starter in 1 litre of milk first and split it into 15ml ice cubes for small-scale use.  60ml of starter and 10 drops of rennet went into this batch.

These were made with 2 litres of ( Read more... )

I bought a cheese making kit - I have a dream of one day becoming an artisan cheesemaker and thought I had better start at a kitchen scale of operations.  Here's my first attempt at a fresh cheese - there are more details on my own LJ.  Please do come over and visit.


( Read more... )

Q: Who do you call to handle truly dangerous cheeses?

A: The Cheese Enforcement Agency

OMG, did I kill this community? I made the last post in December last year, hyping my book. Ha.

I'm hear to plug myself again actually. I'm going to be concentrating my cheese posts on my personal website:
Gordonzola dot net but I also created an LJ feed for it. LJ was my first online love after all ( Read more... )

Hey everyone in this now-quiet community, I have a big announcement to make. My cheesemonger memoir is now available to pre-order. It is now titled Cheesemonger: A Life on the Wedge and sure, it won't be out until March, but pre-ordering it for that special loved one, co-worker, or friend makes a holiday gift that will last through the first ( Read more... )

So if anyone is out there, how would you characterize the difference between Romano, Parmesan and Asiago?

Love makes you
( Read more... )

hmm... no one's posted pics from the ACS conference in Chicago, so I guess I'll bite ( Read more... )

I gathered 9 different types of cheeses for a party but I need to explain them each for any interesting details. I have some things written down but I want to see what everyone else thinks of these cheeses. Here are the list of nine ( Read more... )