Recipe Writing Fun, Part 2


Today I’m making gruyere for the second time, with raw milk from our Jersey cows. This means that along with two gallons of milk, I will need:

  • Propionic Shermanii culture
  • Thermophilic type B culture
  • Veal rennet (I will use veggie rennet for test #3)
  • Strong brine
  • Stainless steel pot
  • Glass measuring cup
  • My favorite waterproof yellow thermometer
  • Big bamboo spoon
  • Cheese knife (any long knife will do; mine came from a yard sale)
  • Cheesecloth
  • Cheese press with two pound mold… 

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Tasty Treats – Cheese Edition


Are you looking for a tasty treat to make?  Here are some excellent treats that use cheese in one form or another and include words like brownie, frosting, turnover, and fudge.  Do I have your attention now?  I thought so… enjoy!

How We Like Our Fermented Vegetables


Fermented vegetables have a frequent place at our table. We eat them in a host of different ways – from a topping to whatever it happens to be that we’re eating to incorporated in a host of tasty dishes. Given the variety of flavors you can create with fermented vegetables, they can be one of… 

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Mascarpone is a light and fluffy soft cheese that is traditionally used to make tiramisù and cannoli. Alternatively mascarpone is delicious mounded in a bowl and topped with fresh fruit.

What’s New at CFH: Save 10% on Cheesemaking Supplies & Learn About Sourdough Starter Hydration


This week you can save 10% on a fantastic selection of Cultures for Health cheesemaking supplies.  Also, check out a new article on sourdough starter hydration.