Whether you spell it, Muenster or Munster, try this recipe made with goat milk for a fantastic cheese with a punch of flavor.
Read MoreHow does temperature affect your cheesemaking efforts? There are many points in the process where it is vitally important, starting with the milk itself.
Read MoreThe history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening.
Read MoreChèvre cheese is a soft mild cheese made from goat milk. It is a simple two ingredient recipe, perfect for the beginning cheesemaker like myself.
Read MoreA good inventory of cheese-making supplies isn’t tough to obtain, or even expensive, but it’s necessary for good cheese. Here’s what you can substitute and why you can’t scrimp on certain products.
Read MoreThe Poitou goat is known in France as native to the Marais Poitevin, in the ancient province of Poitou, western France.
Read MoreMany people overlook goat milk as a source of nutrition. But it isn’t for everyone. Though it has benefits, there are also disadvantages of goat milk.
Read MoreAdd to Favorites When making goat cheese, you end up with most of the protein in curd and lactose in the whey, but we can get a bit more specific …
Read MoreIcelandic goats arrived with Norwegian Vikings and they’ve had 1100 years to adapt to the particular environment of Iceland.
Read MoreKnowing how to make paneer cheese was a crucial skill for some Indian and Pakistani families. It provided quick, safe vegetarian protein to round out a healthy meal.
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