Savor Culture

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 [...]

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Godzilla, meet Mozzarella.

We interrupt this post series to bring you the following message: I have successfully made soft, creamy, even pillowy mozzarella.  My own fiore di latte.   I used a water bath in the sink to control the temperature, reduced the amount of culture and rennet, and shortened the setting time.  Knowledge is power, [...]

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Mozzarella is a pasta filata cheese, meaning that its curd is stretched or pulled.
This spring, I am beginning to make fresh cheeses at home. This category of cheese, including such favorites as cream cheese, cottage cheese, and fromage blanc, are among the simplest dairy products to make, along with butter and yogurt. While [...]

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You may recall a recent post, in which I recommended yogurt produced by Woodstock Water Buffalo Company under the Spoondance Creamery label.  On a shopping trip a couple of weeks ago, I noticed that Whole Foods was nearly sold out of the yogurt.  ”Wow,” I thought,”a ton of people in western Massachusetts read my blog and [...]

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UPDATE:  The company producing this product has been sold and is now known as Vermont Water Buffalo Inc.  Use of the name, “Spoondance Creamery,” is suspended, and product availability is limited.  Read the full story here.
Since our last topic of discussion was traditional Cheddar, I thought we might focus on something exotic today.  To set [...]

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