Cheese IS addictive! Here’s Why…

This article by Jenn Harris appeared in the Los Angeles Times on Oct. 22, 2015. Pretty much explains why people are so darn crazy about cheese! For years you’ve been telling your friends, family, co-workers and anyone who will listen that you’re addicted to...

Ripening Boxes & Draining Mats

Did you ever have a terrarium when you were a kid? Well a ripening box is similar to a terrarium—but for cheese! It creates a micro environment, typically with higher humidity, that helps your cheese develop into a delicious home made treat. Once you...

Cheesy Summer Reading!

Summer’s a great time for reading, and what could be better than reading about cheese? And no, I don’t mean just recipes. Here are a couple of books that top my list. The first takes place in France, the other in Spain. The Whole...

Enter your Cheeses at the Fair!

Hot on the heels of The Art of Cheese’s First Cheesemaking Contest, now is the time to start planning your cheese entries for the Boulder County Fair! The fair is held at the Longmont fairgrounds July 31-August 9. In county fair terminology, here are a...

What’s a Make Sheet?

What is a Make Sheet? A make sheet is a worksheet for making cheese. It is not required for cheesemaking, but it can be a great tool. A make sheet is more than a recipe, it is a worksheet you use to track your...

Got Milk?

I’m often asked, “What’s the best milk for home-cheesemaking”?  Of course, as you might suspect, the fresher the better, so if at all possible, get yourself a goat or a cow!  Next best thing?  Find a friend with a goat or a cow.  But...

Make your own cultures?

Recently a student asked about making your own cheese cultures.  I tend to recommend that beginner cheesemakers start with commercially produced cultures such as those I buy from New England Cheesemaking Supply Company for a number of reasons.  They tend to be safer and...

First Cheese For Charity Class raises $218.70!

Our first Cheese for Charity Class was a huge success! Six charities were nominated to receive half of the registration fees collected from the February 28th Brie & Camembert class. After a vote, two tied as winners so we decided to split the donation. The worthy...

Cheese for Charity!

Announcing a new initiative at The Art of Cheese: CHEESE FOR CHARITY! What:  Each month, we will designate one class to be our Cheese for Charity Class. Half of all registration fees collected for the class will be donated to a worthy charity. How:...

Calibrating your Thermometer

As you know, an important factor in cheesemaking is temperature. Temperature at which we add culture to the milk, temperature of the milk when we add rennet, and the eventual temperature the milk reaches as we stir the curds. Most cheese (and frothing) thermometers...