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...

BOGO Brie (and Champagne)!

To celebrate my last class at 519 4th Avenue this Friday before I move to my new location at Launch Longmont next week, I am offering a special deal: Sign up for Brie & Camembert on January 30th and either bring a friend for...

What to do with all that Whey?

At almost every class I teach, I’m asked “What do you do with all the leftover whey”?   Since milk is 7/8 water and only 1/8 solid, there is a lot of liquid (whey) left over when your cheese (curd) is set.  Here are...

From 4-H goat project to cheese school

It all started with a goofy Nubian doe named Skittles and a 12 hour journey through a blizzard to bring her to our small farm west of Longmont! In 2008, my oldest daughter, Megan (then 12) decided she wanted to try raising a dairy...

Take a class!

Last week, Cindy Sutter, the food writer for the Boulder Daily Camera, took our Brie & Camembert class.  See what she had to say about the class, the cheeses and the knowledge she gained about cheesemaking and “affinage”! http://www.dailycamera.com/lifestyles/ci_26815276/cheese-course-classes-show-how-simple-cheesemaking-can

Cheesemaking for Impossibly Busy People

When I first decided to try my hand at making my own cheese, I thought I should wait until I had a big open space in my busy schedule. Every book I read on the subject seemed to emphasize how much time and patience...