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Author: cheesemonger

CategoriesArtisan Cheese Award-Winning Cheeses Cheese Cheesemaking Farmhouse/Farmstead Cheeses Raw Milk Cheeses Soft Cheeses US Specialty Cheeses Wisconsin Cheesemaking

Award-Winning Uplands to Roll-Out New Cheese

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DODGEVILLE — It’s been a successful 10 years for Uplands Cheese Co.’s Pleasant Ridge Reserve but maybe a little bit lonely. The cheese has been Uplands’ sole consumer product, made withContinue readingAward-Winning Uplands to Roll-Out New Cheese

CategoriesArtisan Cheese Award-Winning Cheeses Beer or Ale Blue Cheeses Cheese PDX Portland Recipes Restaurants US Specialty Cheeses Wine

Clemson Blue Cheese

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Updated 10/4/2015: I came across this article about the source of the milk that is used to make Clemson Blue and thought you would enjoy it as well… I haven’tContinue readingClemson Blue Cheese

CategoriesAmerican Cheese Society Artisan Cheese Award-Winning Cheeses Books About Cheese Brie Cheddar Cheese Cheese 101: Cheese Basics that Will Make You an Expert Cheesemaking Dutch Cheeses Gouda-style Cheeses Misc. Information about Cheese PDX Portland Seattle US Specialty Cheeses

Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 7: Salting the Cheese and Step 8: Curing the Cheese

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This post concludes our series on the eight basic steps in cheesemaking as outlined by Dr. Frank Kosikowski and Max McCalman. The Lady’s nose is buried in Max McCalman’s latestContinue readingCheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 7: Salting the Cheese and Step 8: Curing the Cheese