Artisan Cheese - Home Cheese Making - Food Culture
Posted in Enjoying Cheese, Butter and Yogurt, Savoring Culture on Nov 7th, 2008
Wonderful Husband Charles and I have moved to my old stomping ground in Middle Tennessee. Among the personal and professional reasons was my desire to help in opening the new Nashville location of Trader Joe’s, where I am a crew member. In honor of our opening day this Friday, I would like to [...]
Posted in Making Cheese, Butter and Yogurt on May 10th, 2008
Toma is a semi-firm, natural rind, cow’s milk cheese.
Having tackled Camembert and Cheddar, the intrepid beginner cheesemakers set their sights on a semi-firm variety: Toma. The family of Toma has members in every village of northern Italy; their ages and textures vary, but they’re all from the same thermophilic stock. Our instructor, Jim Wallace, calls [...]
Savor Culture
Artisan Cheese - Home Cheese Making - Food Culture
There are 54 Posts and 76 Comments so far.