Cheese Manufacture

Herb bread can be a real treat for your family, and it can be a show-stopper the next time you are asked to bring the rolls for a party.You can cut herb bread into cubes and place with a bit of meat and cheese and an olive for a flavorful addition to...

Stand with the sun at your back or slightly over one shoulder. Sit with your camera ready and wait for the perfect picture to happen. If you're working alone, be patient. Kneel, sit or lie on your tummy but never shoot from above (that distorts your subject's...

We typically make this recipe with aged cheddar to really showcase the taste of the cheese. Feel free to use this recipe as a base for experimenting with other types of cheeses and seasonings.

These were among the many motives that found me making the more than three-hour drive from my home in San Francisco to the small-farm town of Orland in California's Sacramento Valley.

Yield: About one pound. He's doing this very scientifically, he's even built a cave down there to age his cheeses.” Above all, Ricki advises to educate yourself. When you get this to work, you will never stop eating it.

I love the ruddy color, and I added a little paprika to make them even brighter. The 4th edition I have was published as late as 1990, but the recipes are older and feel so. Add cheese and juice.

If I had a nickel for every potato I peeled with it, I'd be a quarter of a millionaire. It's a great little paring knife that never ever gets dull. When I opened the gift (which also included some distractingly yummy locally produced goodies), I didn't...

After 16 hours of draining, the store-bought kefir cheese is thicker than sour cream and thinner than fromage blanc. Some cultures, like those from New England Cheesemaking Supply, have all the instructions you need on the package.

Remove and cut curd into 1-inch by 1-inch strips. You can place your plastic mold in a bowl of cold water until it is firm or just put a lid on it and place it in the refrigerator overnight.

Reach to your roots. As a newly seasoned artisan food entrepreneur, Martha shares these three tips on launching your own small-scale food business: 1. Like many, perhaps you get caught up in waiting for the right time, when everything is perfectly researched,...

If you notice citrus or earthy tones, that's probably the hops. With all the work that goes into creating a beer, he says, brewer and taster owe it to one another — and the product — to enjoy the appearance, aroma and flavor.

(My favorite serving suggestion was using the Smoky Cheater cheese, a turmeric- and paprika-spiced haloumi-style homage to aged cheddar, as bread for miniature sandwiches. Can you imagine making mini BLTs with tender, chewy slices of pan-fried homemade...

About the Author: Tim Belyk uses his central-Canadian farm to learn how our ancestors got by at the turn of the century. Keep in mind, the amount of pressure and the length of time it's applied will affect the finished texture of the cheese.

Eddyville sports a population of almost 2500 residents, so a large restaurant with high overhead and lots of staff did not make much sense. When people get together, it is natural for food to be involved.

“I was starting to feel like if I don't just jump in right now, I'm never going to have the courage to do it,” Landmark says. I'm also convinced that if you're concerned about sustainability, like me, sheep are the way to go.

We hope to see your livestock photos in an upcoming print issue of Hobby Farms . Send us via email the best images of your brood to hobbyfarms@egmediamags.com­, with “Say Cheese!” in the subject line.

Include your name and address in the body of the email. Send us via email the best images of your brood to hobbyfarms@egmediamags.com­, with “Say Cheese!” in the subject line.

Include your name and address in the body of the email. Email the best images of your brood to hobbyfarms@luminamedia.com­, with “Say Cheese!” in the subject line. We see double in photos of hogs, sheep and calves.

Include your name and address in the body of the email. Send us via email the best images of your brood to hobbyfarms@egmediamags.com­, with “Say Cheese!” in the subject line.

Sponsored by Organic Creamery, DCI Cheese Company's line of certified-organic cheeses, the contest is simple: Submit a recipe that showcases Organic Creamery cheese for the chance to win an eco-friendly prize for your kitchen.

Our host held half a wheel of cheese up to the flames, and […] Slide the melted cheese onto warmed, individual plates and serve with potatoes, pickles and/or bread, with white wine or hot tea to drink.

The advocates of the Sardinian sheep cheese point out that pesto was first made with Sardinian sheep cheese, because the Ligurians traded actively with the Sardinian island residents back in the Dark Ages, but the Ligurians had little to do with the inland...

Most cheese is made from rennet harvested from the stomachs of cows. Many vegetarians prefer to use vegetable rennet in their cheese. Vegetable rennet is fairly easy to harvest from the right source.

Grease a loaf pan. Sprinkle cheese on top of crust, and bake for an additional 15 minutes. In a large bowl, combine dry ingredients. Cool before slicing. This practically effortless bread recipe doesn't need yeast — the beer has it all.

Originally intended to make use of a bumper crop of summer squash, this easy dish works for nearly any abundance you receive. Read more of City Stock » I used slices from a rough, whole-grain loaf that was getting a little too dry for breakfast toast.

The volume of milk plus the protein produced by Brown Swiss makes the best milk for the fluid and cheese markets. Hardy, good grazing Brown Swiss produces plenty of milk, especially liked by cheese makers.

Tags cookie recipe , cookies , lemon zest , recipe Use 1/2-ounce ice cream scoop to measure dough. Bake 10 to 15 minutes, until edges are set and middle is firm. In bowl of stand mixer, cream butter, cheese, 3/4 cup sugar, zest of one lemon, lemon juice,...