Real Cheeseheads Make Their Own Squeaky Curds
I have (somewhat infamously) written about recipes you should never make. As I jotted down this recipe for cheese curds, I genuinely assumed no one would follow my lead; it…
How to Make Sexy, Gooey Camembert
Bloomy cheese is the reason to start cheesemaking. It encompasses the best parts of cheesemaking: You get to watch impossible clouds of fluffy curds condense into adorable wheels of cheese…
You Should Preserve Your Feta in Oil
Feta is already pretty perfect. It has a crumbly, moist mouthfeel, a good bit of salty umami, and a great shelf life, but you can take it one step further…
Turn Creamy Ricotta Into a Hard Grating Cheese
Ricotta doesn’t get enough airtime. It’s a perfect food, capable of handling both savory and sweet, and it lives in that space between smooth and silky and toothsome. I challenge…
Lose Your Cheesemaking Virginity to Chèvre
I engage in a lot of high-risk activities. Not doing drugs or jumping off cliffs so much, but fermentation, pottery, and gardening, the sorts of hobbies that have a high…
Everything You Need to Make Your Own Cheese
While you really don’t need a special location or kitchen to make cheese, you will need some equipment—and, most importantly, a deep appreciation for cleanliness. I thought I knew about…