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The Biegel Family The Biegels live in Canada where they raise goats and make an enormous amount of cheese. I’ve watched all their cheese videos, and I’ve learned so much from observing their methods. For example, they freeze their Bries for long-term storage, and they pack the cheeses that are aging in ordinary towels — two things…

I think the aging conditions are perhaps the most confusing part of cheesemaking, mostly because the variables are endless, the options open-ended, and the components (potentially) expensive. Figuring out what do to, and where and how, can feel wildly daunting. Air drying the cheeses I made last week: Asiago, Colby, Lancashire, and Red Pepper Gouda….

On Wednesday, high winds (gusts upwards of 60 mph!) toppled a number of trees, took out the power, and blew the roof clean off the milking shed. It landed in the neighbor’s field 150 feet away. (Can you imagine if it had hit a person?! Oof.) My husband had to milk the ladies in a…

When I first started making cheese three years ago, I longed for a “grandma” – someone who intuitively understood cheesemaking and who had a kitchen stool I could perch on. I never found that grandma, but when I mentioned my fantasy to a friend, she said she had a co-worker who sometimes made cheese. Maybe he…

“Did you hear the NPR report about Camembert?” my younger son said. “The mold that’s used to make it is going extinct.” “Oh, really?” I said, barely listening since the kid likes to frequently regale me with accounts of what he hears on the news, as well as the plots of various TV series, books,…

I recently came across this video about an artisanal cheesemaker who makes only blue cheese. A few takeaways: