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Category: Wisconsin Cheesemaking

Categories2010 ACS Conference American Cheese Society Artisan Cheese Award-Winning Cheeses Cheddar Cheese Cheese Kiosk Cheesemaking Gouda-style Cheeses PDX Portland Raw Milk Cheeses Seattle US Specialty Cheeses Wisconsin Cheese Trip 2010 Wisconsin Cheesemaking

Update on Saxon Homestead Cheeses

By cheesemongerPosted on

The Lady and I reviewed Saxon Homestead Cheeses earlier this year: Big Ed’s, a Gouda-style cheese; Saxony, an Alpine-style cheese; Pastures, a clothbound cheddar that won 2nd place in its classContinue readingUpdate on Saxon Homestead Cheeses

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

CategoriesAmerican Cheese Society Artisan Cheese Award-Winning Cheeses Books About Cheese Cheese Cheese 101: Cheese Basics that Will Make You an Expert Cheesemaking Farmhouse/Farmstead Cheeses Misc. Information about Cheese Recipes Roth Kase Family of Cheeses US Specialty Cheeses Wisconsin Cheesemaking

Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 2: Cutting the Curds

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 workContinue readingCheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 2: Cutting the Curds