Meet the Cheesemaker: Joan!

Meet Joan, an enthusiastic home cheesemaker from Cheyenne Wyoming. Joan caught the cheesemaking bug about a year ago when a friend gave her 10# of unstretched mozzarella curds. “I was hooked!” says Joan. Growing up in a ‘pizza and mozz’ neighborhood on the East...

The Art of Cheese Launches Online Cheesemaking Classes

I’m excited to announce that after years of offering cheesemaking classes in Longmont, Colorado I will be expanding and offering my first series of online cheesemaking classes. The three online classes launch in mid-March and will be available on-demand online as well as in...

Rennet: Types, Techniques & Testing

Rennet is the coagulant that is used to set a curd when making cheese.   Traditionally rennet is made from an enzyme found in the stomachs of baby calves, goats or lambs. Vegetable rennets are obtained from a type of mold, and there are also...

Meet the Cheesemakers: Suanne & Dave!

Meet Suanne and Dave, a husband and wife team taking home cheesemaking to the next level! After Suanne completed her Art of Cheese Gold level certification in 2015, she and Dave sold their Boulder, Colorado townhome and moved themselves and their newly acquired goats...

Meet the Cheesemaker: Michelle!

Michelle has been making cheese since the Spring of 2010, when her very first goat had kids at their little Longmont-area farm. “That first Spring on our farm, I was milking 2 goats and had more milk than we could drink. So I jumped...

Meet the Cheesemaker’s Cow: Ona!

Ona is a red & white Holstein cow who lives in Michigan. Ona is the one who started her “Mom”, Lisa, on a cheesemaking journey.  2016 is Lisa’s third cheesemaking year. She makes cheese a couple times per week seasonally, mostly in the Fall...

Why do we Salt Cheese?

If you’ve taken a class at the Art of Cheese, you’ve heard Kate say that most cheeses are made from four basic ingredients: milk, starter culture, rennet, and salt. It’s easy to understand the first three ingredients, but why do we add salt? Salt...

Meet the Cheesemaker: Joe!

Meet Joe, an Estes Park, Colorado, home cheesemaker. Joe began his cheesemaking career after being inspired to make mozzarella, having read about it in Animal, Vegetable, Miracle, by Barbara Kingsolver. With 10 years of cheesemaking experience, Joe has made a lot of different cheeses...

Meet the Cheesemaker: Kelly!

Note: This is the first in a new monthly series in which we interview Art of Cheese students to see what they’re up to after taking cheesemaking classes. Meet Kelly, a Boulder, Colorado, home cheesemaker. Kelly took her very first cheesemaking class at the...

Lemony Baked Ricotta with Herbs Recipe

Part I: Make your Handmade Artisan Ricotta Ingredients: 1 gallon whole milk ¼ cup apple cider vinegar 3 TBSP butter ¼ tsp baking soda Start with 1 gallon milk ( Cow, goat or sheep milk will work; whole milk preferred) Heat milk in a...