Easter and the Welsh Rarebit
Easter brings the rabbit and in our case, the Welsh Rarebit. A classic British cheesy toast that gives new life to day old bread and...
Moving on Out
Evolution is inevitable. Things change. It is not just children that grow up. Our ideas, concepts and creations also develop. Suddenly...
Cheese and Beer is back in town
Cheese and beer as a couple back on the A list. It is not new to enjoy cheese with beer, we just got side-tracked with wine and cheese....
Mother of Baby Cheeses
A common questions is “What type of cheese do you make?” I feel a bit of a fraud admitting that I don’t actually make the cheese. I...
What is artisan cheese?
We hear it all the time. Artisan beer, artisan salami, artisan bread and artisan cheese. But what does it really mean? Dictionaries...
Raw Milk Cheese Appreciation Day
April 22nd is raw milk appreciation day. Like odd sock day, gratitude day, ugly truck day or speak like a pirate day, it promotes a...
Join the Revolution
A revolution is brewing. You can see signs of it in dairy’s, at farmers markets, in restaurants, delis and cheese counters across...
Ricotta
The art of making whey ricotta was mastered by the Sicilians sometime between the birth o f Jesus and the Romans becoming Christian. ...
Bay of Fires Cheddar
It is a good day in the cave when I get to crack open a wheel of Bay of Fires Cheddar. Carefully cutting through the tough but thin...
Welcome to the Cave
I enjoy the look on people’s faces when ‘I have a cheese cave in my garage’ casually pops up in conversation. Sadly, it is not like the...
