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Author: marcella

I am a member of the Internationale Guilde des Fromagers and an American Cheese Society Certified Cheese Professional. I host tasting and educational cheese events.

CategoriesBlog Cheese

Best By and Use By Dates Plus “Upcycling Food”

By marcellaPosted on

REVISED: My friend Emmanual Voiissard brought up the valid point re Best By dates reflecting “when food it at its peak” and after that date the flavor, texture, etc. beginsContinue readingBest By and Use By Dates Plus “Upcycling Food”

CategoriesBlog Cheese

Gouda

By marcellaPosted on

Specific steps in cheesemaking dictate the final product. In making Gouda-style cheese, that step is washing the curd before pressing. Washing the curd removes some of the lactose (sugar inContinue readingGouda

CategoriesBlog Georgia Grown Raw Milk Cheeses

Georgia Grown with an American Grana Finish

By marcellaPosted on

Proudly, I am now a Georgia Grown member. Currently, you can buy my Georgia Grown, Small Batch, Fresh Basil Pesto at Sweet Combs of Honey in Downtown Lavonia. The 3Continue readingGeorgia Grown with an American Grana Finish