Fermented Cheese

You should see water start to cover the cabbage shreds.Water should cover your cabbage by an inch or so, so if it hasn't reached that level, add a little water to make up for the difference.

With a classic design that is both decorative and functional, this 5-gallon stoneware fermentation crock provides a time-tested vessel for transforming cucumbers into crunchy homemade pickles, as well as making sauerkraut, kimchi and other gourmet fermented...

The water trough airlock allows carbon dioxide and other fermentation gases to escape while keeping out air. Includes crock and top, as well as weights that keep vegetables submerged for effective fermentation.

What can we do with all those fresh-picked cukes? Cucumbers make the classic pickle, of course, but give pickled green beans, asparagus, peppers and other vegetables a place at the table, too! Experiment with mushrooms, zucchini, broccoli and fennel to...

With a classic design that is both decorative and functional, this stoneware fermentation crock provides a time-tested vessel for transforming cucumbers into crunchy homemade pickles, as well as making sauerkraut, kimchi and other gourmet fermented treats.

The time-tested design incorporates a water trough airlock that allows carbon dioxide and other fermentation gases to escape while keeping out air. Includes crock and top, as well as weights that keep vegetables submerged for effective fermentation.

The water trough airlock allows carbon dioxide and other fermentation gases to escape while keeping out air. Includes crock and top, as well as weights that keep vegetables submerged for effective fermentation.

Make pickles! Show off your pickling panache by serving a colorful arrangement of homemade pickled vegetables at your next gathering. Cucumbers are the classic pickle, of course, but give pickled green beans, asparagus, peppers and other vegetables a...

With a classic design that is both decorative and functional, this 3-gallon stoneware fermentation crock provides a time-tested vessel for transforming cucumbers into crunchy homemade pickles, as well as making sauerkraut, kimchi and other gourmet fermented...

This handy tool lets you pack vegetables into crocks and push out air for uniform fermentation. Pressing shredded vegetables helps extract their natural juices, a necessary step in the fermentation process.

Try grating it over top of a warm omelette to achieve a delicious melted texture that adds a tasty, creamy finish to your cooked product. Featuring a bold, sharp cheddar flavor and white color with a dense consistency, this cheese is sure to be a favorite...

Try grating it over top of a warm omelette to achieve a delicious melted texture that adds a tasty, creamy finish to your cooked product. Featuring a bold, extra sharp cheddar flavor and yellow color with a dense consistency, this cheese is sure to be...

Stoneware Pickling Weights are designed just for this purpose and are sized to fit our 1-, 3- and 5-gallon Stoneware Pickling Crocks. The two semi-circular, heavy stoneware pieces are easy to insert and rest on top of food inside the crock, creating the...

Simply dissolve the recommended amount in water, pour it into your barrel, and store in a cool damp place until you're ready to pickle again. Rinse well (three times should do the trick) before pickling a new batch.

Make up to a half gallon of your own probiotic-rich pickled vegetables in just a few days. Kit includes 1/2-gallon glass jar, air-lock with lid, storage lid and two ceramic weights.

These stoneware covers fit our 1-, 3- and 5-gallon Stoneware Pickling Crocks. Made in Ohio, each sturdy cover is fired at a high temperature for durability and finished with a food-safe, lead-free glaze.

Then show off your pickling panache by serving a colorful arrangement of homemade pickled vegetables at your next gathering. We love our fresh-from-the-garden vegetable harvest, but sometimes there's just too much to eat right away.

In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. (from Cheese Merchants of America) This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy.

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. (from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces.

Cacique Cotija is our most flavorful artisan cheese. Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cotija is used as an accent cheese due to its abundant flavor.

These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. (from Cheese Merchants of America) Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...

Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. The cheese of kings. The king of cheeses. The true Parmigiano. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna...

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. (from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces.

Handmade by the Vella family of Sonoma, California, for more than 70 years. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. First, it's from Monterey (or close enough, anyway).

Moist enough to serve as a table cheese with hearty bread and dark ale. Firm enough to grate over pasta or toasted bread. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.

This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk. Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines.

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...