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Gianaclis Caldwell is the author of Mastering Artisan Cheesemaking, among other books. She manages the goat herd and cheesemaking operations at Pholia Farm Creamery in Oregon.
Here’s a look at how four Oregon cheesemakers dealt with the fires, with a few encouraging moments revealed even as the smoke concealed so much else.
The cause of this paradox boils down to the efficiency of the fluid milk supply chain in this country.
Although there may be little difference in how these two categories of cheeses taste, they tell the consumer something as to how the cheese was made.
When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications.”
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
There’s plenty that justifies the steep price tags on your local artisan cheeses.
What makes the soft and buttery magic of a good burrata come to life?
Watching your sodium intake when it comes to cheese might not be as difficult as you think.
Here’s how that unique blue coloring from cheeses like Roquefort and Gorgonzola comes to life.
They use the same ingredients and go through much of the same process. So when do cheese and yogurt diverge?
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