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A French-Canadian Cheese Plate Showcasing the Fine Cheeses of Quebec

By cheesemongerPosted on

This past August (2010) The Lady, The Man and I took our well-documented road trip to Seattle for the 2010 American Cheese Society Conference held at the Downtown Seattle “NoContinue readingA French-Canadian Cheese Plate Showcasing the Fine Cheeses of Quebec

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

By cheesemongerPosted on

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

CategoriesAmerican Cheese Society Artisan Cheese Books About Cheese Brie Cheese Cheesemaking Misc. Information about Cheese Recipes US Specialty Cheeses

Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 3: Cooking and Holding

By Marcella The Cheesemonger, ACS CCPPosted on

The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work ofContinue readingCheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 3: Cooking and Holding