Discover the rich flavors of Southeast Iowa with Milton Creamery’s award-winning small-batch cheeses, made from the milk of local Amish & Mennonite family farms.
The cheese was first produced at mountain farms across the nation, andthe different local recipes gave the products unique flavours. It was not uncommon for farms to have their own creamery, where they would supply themselves with as much product as needed. They also made cheese to trade for...
Taste: Complex savory flavor with grassy and herbal notes Texture: Silky and creamy under the rind with a fudgy, melt-in-your-mouth core Showmmmz Made in a small French village and sent to our Cheese Caves where we wash it with our own apple cider and ripen it to perfection. ...
so I made eight sopes. I asure you it will take you no time to prepare and they are delicious and very healthy, if you try to make them and they do not come out like mine, don’t worry, keep practising and believe me, soon you will become a sope master, the key is to practice...
Big Sur, Stepladder Creamery + the Cheese Cave bydccheeseonMay 5, 2019 inAmerican-West,Cheese!,Cow,Goat I bring up my PNW roots fairly often, but as an interlude between there and my current east coast residence, I was fleetingly a Cali girl. For four years that forever spoiled me for...
Prairie Breeze: Straight out ofMilton Creameryin Iowa, this cheddar is dry yet creamy to taste. It is aged for at least 9 months, but tastes like its been aged MUCH longer than that. It gets you in the ‘cheddar spot’ as I like to call it (back of your lower jaw, it’s my sc...
I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. “Irvin Lin is the creative mind ...
Blakesville Creamery’sShabby Shoeis a creamy, gooey goat’s milk cheese named after the French cheese chabichou (pronounced, you guessed it, like “shabby shoe”). Clarke describes this cheese, made by Wisconsin-based Veronica Pedraza, as “fluffy clouds of tangy lemon — almost a hint of ...
Previously I spent time at Woodcock Farm Cheese Co. in Weston, VT, working alongside the cheesemakers in the day-to-day operations of the creamery and sheep farm. For a long time, Cheese Notes HQ was near the banks of the bucolic Gowanus Canal in Brooklyn, NY. Now that I’m employed...
they opened their barn doors to me. And they’re, you know, their cheese Creamery doors, and I got to go in and really learn a lot. And when I came back, I realized I, I probably wasn’t going to financially be able to make cheese without going immediately bankrupt. The business ...