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Category: US Specialty Cheeses

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Clemson Blue Cheese

By cheesemongerPosted on

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

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 Books About Cheese Cheddar Cheese Cheese 101: Cheese Basics that Will Make You an Expert Cheesemaking Misc. Information about Cheese Roth Kase Family of Cheeses US Specialty Cheeses

Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 4: Dipping and Draining the Curd; Step 5: Knitting the Curd and Step 6: Pressing the Curd

By cheesemongerPosted 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 4: Dipping and Draining the Curd; Step 5: Knitting the Curd and Step 6: Pressing the Curd