Cheesemaking: Advice from Experts

Cheesemaking Tips from the Pros

Last Updated September 22, 2014
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Demystify the cheesemaking process with this expert advice, and learn where to find some of the country’s most incredible cheeses.

In the past, the most celebrated cheeses came from Europe. But thanks to a renaissance in artisan cheesemaking across the United States during the past decade, American-made options are firmly holding their own. Domestic fromages took home several titles at the 2014 World Championship Cheese Contest, and local, artisan cheesemakers are popping up in every city: The American Cheese Society’s membership grew from 773 in 2003 to 1,200 members in 2009. Cheesemaking is also seeing a resurgence among home cooks, who are finding out that the process can be simpler and less intimidating than it looks. Get on board with the bourgeoning cheesemaking scene and pick up tips for crafting cheese at home, too.

Landmark Creamery

Anna Landmark quit her job with a Wisconsin nonprofit organization to start making cheese full time—and now she’s the cofounder of the up-and-coming Landmark Creamery.

The Art and Science of Making Cheese

Artisan cheesemakers are embracing their technical and creative sides, turning milk into aged, cured, smoked, and altogether mouthwatering cheeses. Engineers and scientists make great cheesemakers, as...
|2462 Palumbo Dr., Lexington, KY, us
|18637 Road 168, Defiance, OH, us
|10965 Reading Road, Sharonville, OH, us
|10329 New Cut Road, Greenville, IN, us

Where the Buffalo Roam

Water buffalos
Two small farms in California are experimenting with ultra-fresh, melt-in-your-mouth mozzarella di bufala, made from the milk of nearby water buffalos.
|175 Gericke Road, Tomales, CA, us
|(415) 690-6633
|11207 Valley Ford Rd, Petaluma, CA, us
|(707) 794-7120

Sunnyside of Cheesemaking

Idaho Cows
Idaho dairy farmer Steve Ballard made his first batch of cheese curds in 2004 and quickly started collecting awards for his fromage. Today, he’s developing revolutionary systems to make dairy...
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