“In the long territorial stretch of the Old World that I came to think of as ‘Yogurtistan,’ people have until recently been much closer than we are to the primal origins of both dairying and cooking with dairy foods. The Indian sub-continent also preserves more links with an ancient past. So do the Russian reaches … Continue reading
Monthly Archives: March 2011
We learn through the wisdom of farmers…let us come to revere them and understand them….
“One eternal farming seduction involves the distinction between labor-intensive and labor saving processes. Where we suspect we are being offered a false choice, it might be better at the outset to look into the nature of the work. If the job is meaningful and carries intrinsic rewards, then there may be little need to rescue … Continue reading
Antonelli’s Cheese Shop. Austin, TX
What a great little shop, and a genius idea to have all the basic cheese knowledge spelled out so clearly. I love their redefining American Cheese map, showing the ever growing number of cheese makers in the country. Their shop was well kept, the people were inviting, positive, and concerned with local quality…try Chabrin…the goats … Continue reading
The Tommes Aging…
Nigerian Dwarf Goat Cheese Tomme
The Recipe Ingredients 2 gallons goat milk 1/2 teaspoon calcium chloride 1/4 teaspoon MM10 direct set starter culture 8 drops of microbial vegetable rennet (2X as powerful) 1/4 cup filtered water cheese salt Pour the milk gently into a stainless steel, heavy bottomed pot. Gently heat the milk to 88 degrees F. Add the direct … Continue reading