I am a child of the 70s, and the hallmark of my people is our incredibly strong love for fondue. And, you know, the talking […]

I (somewhat embarrassingly) wrote about recipes that should never be cooked . When writing down this recipe for cottage cheese curds, I sincerely assumed that […]

Making cheese can be very time consuming: a lot of time is spent stirring, standing and waiting for the milk to do its job. But […]

Blooming cheese is a reason to do cheesemaking. It includes the best aspects of cheesemaking: you can watch incredible clouds of fluffy curd condense into […]

It’s hard to talk about cheese without mentioning balls – big, white, moist balls. Mozzarella is not the easiest cheese to make, but people often […]

Feta is already pretty perfect. It has a crumbly, moist taste, a bit of umami saltiness, and a long shelf life, but you can go […]

Here’s what you don’t like about fresh cheese: it has an expiration date. Of course, you can extend the shelf life in the freezer, but […]

Ricotta is running out of air time. It’s the perfect food, able to pair both savory and sweet dishes, and sits in the space between […]

At some point in your journey to cheesemaking, you will need a cheese press. But before you run to the big cloud warehouse for a […]

Chevre is one of those fantastic cheeses that plays on both sides: sweet and salty. This flexibility explains why it is so easy to find […]

I am involved in many high-risk activities. Not so much doing drugs or jumping off cliffs as fermenting, pottery and gardening – those hobbies that […]

While you don’t really need a dedicated place or kitchen to make cheese, you will need some equipment and, most importantly, a deep understanding of […]