Articles written by
Kirstin Jackson is an Oakland, Calif.-based cheese and wine educator and the author of the book it's Not You, It's Brie: Unwrapping American Cheese Culture
Ruminations: Master Class
Learning the art of cheesemaking from Sleight Farm’s very own Mary Holbrook
Pound Cake with Rhubarb Compote & Kefir Cream
Hearty kamut, vibrant lemon, lightly spiced rhubarb compote, and cultured cream make this seasonal dessert balanced and satisfying, but not overly sweet
Steamed Túró Dumplings with Creamed Spinach
Bar Tartine makes these light dumplings with túró (Hungarian farmer’s cheese), but ricotta also yields wonderful results
DIY: Kefir Butter
Kefir butter is a term Bar Tartine in San Francisco uses to describe cream cultured with kefir grains and churned into flavorful, tangy butter
