Giveway: 2 books from Gianaclis Caldwell: The Small Scale Dairy and Mastering Artisan Cheesemaking.
Preview of next week’s episodes: Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. A visit to a small backyard goat farm. What do you need to raise your own backyard goats?
This playlist contains related videos from Cooking Up a Story and our Food.Farmer.Earth series around the broad subject of artisan cheese.
Claudia Lucero, of urbancheesecraft, demonstrates an easy recipe for making whole milk ricotta cheese.
Two dedicated cheese-making instructors shares their general views on what makes cheese, good.
With a background in animal science, Evin J. Evans began breeding goats with the idea to produce better livestock. When she was a teenager she had her first encounter with a goat.
May 27, 2010 At the end of last summer, Eccolo in Berkeley, CA, closed much to the sorrow of the owner/chefs, and to the clientele also. They cooked for flavor, using ingredients that were locally grown and raised. The results were thoroughly enjoyed by many. Fast forward to now: The two chefs – Chris Lee […]
April 23, 2010 I just learned of the upcoming American Cheese Society annual conference (Aug. 25-28), which will be held in Seattle this year. If you’re a cheese monger/head/enthusiast (who isn’t?!), I think this is something you’d at least like to dream about attending. Registration opens May 21st – so mark your calendars! On the […]
Jack Campbell demonstrates how to transform the ordinary Mac and Cheese dish into a savory delicacy.
It has a distinctive taste, very different from cow or goat cheese as you will learn in this story.