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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

CategoriesAustralian Cheeses Award-Winning Cheeses Cheese Cheesemaking Cheesy events Cooking Misc. Information about Cheese Vermont Butter and Cheese Company Cheeses Vermont Cheese Makers

Join Allison Hooper on a French Culinary Vacation

By Marcella The Cheesemonger, ACS CCPPosted on

My cheese bud, Allison Hooper of Vermont Butter and Cheese Creamery, will be Guest Chef for a week long cooking class in France May 23-30, 2011 at La Combe en Perigord.Continue readingJoin Allison Hooper on a French Culinary Vacation