Int. Our newest recipe 'FETA' BULGARIAN STYLE This months recipe is based on an age old process from Bulgaria in Eastern Europe. This is the land where the original magic of yogurt was discovered along with one of the dominant bacteria found in most all yogurt. A culture named for this region, and it is called 'Bulgaricus'.       Int. ASIAGO CHEESE Fresh Asiago ("dolce" or "fresco"), also known as Pressato is milder in flavor than the aged Asiago. It has an aroma slightly reminiscent of yogurt and butter. Its supple texture and pale color reflect its shorter aging period. The flavor is sweet, with a bright, youthful quality.         Adv. BEAUFORT CHEESE The Beaufort style is produced in the Tarentaise mountains surrounding Mt. Blanc and the heart of the French Ski Country. This is truly one of the great mountain cheeses of France. This firm elastic cheese improves with aging up to 14 months. It is a cheese in the classic style of Gruyere.       Int. BRICK CHEESE Brick Cheese is an American original that is intended to be a drier and milder version of the traditional Limburger cheese. The final cheese is intended to be a relatively sweet cheese with higher moisture.       Int. BRIE Truly one of the great french 'classics' and we will show you the whey.          Int. CACIOCAVALLO While exploring the booths of cheese at the big cheese festival in Bra Italy (home of Slow Foods), I was amazed at the number of different cheeses in this style from various regions of southern Italy. So when I returned to my "cheese lab" the quest began to find out what it was and how to make it in a traditional style. I do love a challenge!        Int. CABRA AL VINA, THE 'DRUNKEN GOAT' No. it's not a party in the pasture for those happy goats but another wonderful Spanish cheese for this months recipe and its just in time for this springs freshening goats milk. We know you just cant wait!       Int. CAMBLU This is a rather modern style of cheese and is a great opportunity for us to experience making a hybrid cheese by combining two separate styes. A Camembert with its mushroomy rind and soft paste, plus a bit of mild Blue Cheese inside. The Blue will just melt into that creamy Camembert when it is ripe.         Int. CAMEMBERT Camembert with its beautiful white robe and soft almost oozing texture is a world class cheese and in this months recipe Jim will walk you through the make process and then focus on what it takes to get the surface molds to grow for a truly ripe cheese.         Adv. CANTAL A classic cheese from the mountains of France's Auvergne Region. It has much in common with the english style cheddar. However more effort is made to remove the moisture and ripen the curd before the curd is pressed in the molds.       Beg. CHEESE CURDS These are fresh tasty bits of cheese. Their flavor is mild with about the same firmness as cheese. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.         Beg. CHEDDAR Reviving an English tradition. Farmhouse cheddar with natural cloth binding, see how we make it here.         Int. CHESHIRE This is one of Britain's oldest and finest cheeses and almost lost in history. This is still considered to be one of the finest cheeses ever made in England but only made by a small number of small traditional farms currently. The Cheshire is also know for its deep yellow/orange color. Perhaps the only way you will get this cheese is to make it in your own kitchen.         Beg. CHEVRE Chevre is about as simple as it gets. Bring fresh goats milk to room temp add a smidgen of culture and a couple drops of rennet, give it a quick stir, cover the pot and set aside for 18-24 hrs. Then drain through cloth in a colander, mix in a bit of salt and ShaZam ... Chevre!       Beg. COLBY CHEESE This month we focus on Making a Colby cheese. This is perhaps one of the easiest cheeses to start with since it is so simple to make and needs only a very short aging to see how it went. Besides that its a really tasty cheese that has suffered from commercial offerings. You can do much better with this at home.         Beg. COTTAGE CHEESE Here you will find the details to make cottage cheese at home. There are many options for making Cottage Cheese. We have decided to use the shorter set time to make it a little more practical for the home cheese maker.       Beg. CREAM CHEESE This recipe is another simple cheese to make in the kitchen. However, when I began researching this one in more detail I found a lot about this cheese that I did not know before.       Int. CROTTIN DE CHAVIGNOL Yes... It's the quintessential goat cheese from France and one of the worlds finest goat cheeses made only in the Loire Valley of France. This month Jim brings us the history and details of one of the most classic goat cheeses from France.       Beg. CULTURED BUTTER REAL butter and how to make it at home in your own kitchen. Simple, easy, and amazing flavor. Adding culture to cream to work its flavor magic before churning may just have the family fingers in the butter dish.         Int. FETA Here we unravel the mysteries of making this Greek classic. Whether you make it with the classic Ewes milk, Goat, Cow or a combo of milks we have included all of the details including the brine storage to make this wonderful cheese.         Beg. FROMAGE BLANC Fromage Blanc is a fresh, easy-to-make cheese. Of French origin, its name simply means "white cheese" and it makes an excellent cheese spread with herbs and spices added to it.       Int. GOAT CHEESE WITH ASH The history of ash in cheese making goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening. In earlier times, this was ash from the burning of the grape vine clippings in the Loire Valley of France which was even then noted for their wealth of fresh goat cheese. Today, however, the surface is normally covered with an activated charcoal mixed with salt.         Adv. GORGONZOLA CLASSIC A traditional Gorgonzola in the style of the 'Grandfathers' This blue is made in a very traditional style using 2 curds made on separate days and molded together on the second day. It is drier and sharper than the 'Dolce' Gorgonzola and will ripen over 4 to 6 months.          Adv. GORGONZOLA DOLCE Here is another Gorgonzola, the "Sweet One". This is a blue that tastes like butter with an "attitude". Soft and creamy with a milder blue character. The secret of making this cheese is in keeping the natural moisture in the curds while creating enough space for the mold to grow. Jim will show you how its done in detail here.         Beg. GOUDA Whether you are looking to make a small fresh Gouda or one with some age, we have included the details for this wonderful sweet cheese. The washing of the curds in warm water are essential to maintaining the soft texture.         Adv. GRUYERE   The methods for making this large cheese came from a visit to the Savoie region of France. It is a very similar cheese to Ementhaller (Swiss) but does not develop the large holes due to a lower ripening temperature.       Beg. HALLOUMI CHEESE Well, as we are well into summer now and our thoughts have turned to being outdoors more, what better cheese for this month than one to throw on your barbeque? I know you're all thinking "Wow.. What a mess!" But not to worry, this is a cheese that won't melt and will retain its texture and shape. The surface will caramelize a bit and the inside will soften a bit but the flavor is incredible, especially when still warm, AND it's a really cool cheese to grill. Unusual yes!.. but very yummy!         Int. HAVARTI Havarti is a simple, washed-rind cheese with irregular holes throughout. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.       Int. HISPANICO CHEESE The Hispanico cheese for this month will be made with 100% cows milk but when made with 100% ewes milk in Spain, it is called Manchego cheese. There is another fabulous variation which is normally made from mixed cow-goat-ewe milk in Spain. This is called Iberico and in season when, I can get the ewe and goat's milk, this is what I make.         Int. ITALIAN BASKET CHEESE This cheese is also called Canestrato in Italy, a nod  to the beautiful reed baskets they were origially formed in. In southern Italy these can  be found made from Cow (Mucha), Ewe (Pecora), Goat (Caprina), or a combo of milks.         Beg. JACK CHEESE  Ricki 'The Cheese Queen' makes a very simple No Fuss No Muss Cheese in the kitchen the simplest of cheeses ... some milk, a pot, a piece of porous cloth, a couple of boards and a rock.        Adv. JARLSBERG What is this cheese? A Swiss cheese that has run astray? It has the holes of a Swiss cheese and smells kind of "Swiss-ish." Does it come from beautiful green mountain pastures in the Alps and do the Swiss claim it as one of their own? Many people do think it is a Swiss cheese BUT not the Swiss. Nor do the Norwegians think it's Swiss.         Beg. KEFIR In making Kefir a very low temperature can be used. This means that all of the good bacreria and enzymes you have spent so much time to get in your milk will not be detsroyed in the final Kefir product.         Beg LACTIC CHEESE The lactic series of cheese are primarily made with little to no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid. When the milk acidity becomes high enough, the milk will coagulate even without the use of rennet.       Int.  LIMBURGER Yes, the cheese everyone loves to hate. Limburger is perhaps more generally known by its aromatics than by anything else. Whew!!! Personally I think it's gotten a bad "rap", because the heart of this cheese really has an amazing flavor if given the chance. We sometimes simply have to ask it to leave it's coat outside!         Beg. MASCARPONE We had to do something special for Ricki and Jamie's wedding month. It does not get any more special than this. The richest most decadent you can imagine. Full Fat for desserts and just spreading on great breads and toast. PS. you will not find this recipe in any of the diet books.         Beg. MOZZARELLA IN 30 MINUTES   Quick and Easy! Ricki 'The Cheese Queen' makes a very simple No Fuss No Muss Cheese in the kitchen the simplest of cheeses.         Beg. MOZZARELLA IN 30 MINUTES MADE FROM DRY MILK POWDER AND CREAM For those having problems finding good milk, we have a great solution for you. Jim provides all of the details here to get you started making this great cheese. You will be amazed at how good powdered milk can taste. Give it a try!         Int. MOZZARELLA MADE WITH A BACTERIA CULTURE This is the traditional way of making Mozzarella and although higher pasteurization temperature milks have created some problems in the quick 30 Min Mozz Kit, Jim has used this milk to make wonderful mozzarella as shown in this page. More flavor and just as easy to do following Jim's easy steps.         Int. MUNSTER STYLE CHEESE Munster is a semisoft cows milk cheese with an orange colored rind. Its flavor ranges from mild when young, to quite strong for well aged cheeses.         Adv. PARMA OR GRANA STYLE CHEESE USING PASTEURIZED MILK With its long aging process of at least twelve months, digestibility and aroma, it is the ideal cheese for a healthy diet. Using an easy to find pasteurized milk from the store we will show you how to make a smaller early aging cheese at home in your kitchen.           Adv. PARMA OR GRANA STYLE CHEESE USING FRESH FARM MILK In this recipe we take a look at the traditional process in Italy and how we can make this cheese using fresh farm milk following the traditional process.         Adv. PROVOLONE Provolone is  the beautiful cheese you often see strung up with twine and hung from the ceiling of Italian food shops. But what is it? Imagine Mozzarella but with a much fuller flavor.Like Mozzarella, Provolone comes from the family of pasta filata cheeses. Italian for “spun paste,” pasta filata cheeses are pulled-curd cheeses mixed with heated whey, then kneaded and stretched to a wonderfully pliable consistency.         Beg. QUARK  This could really be the simplest cheese for the home cheese maker to get started with. Easier even than making yogurt and since it does not need to be heated above 86F it will retain all of the natural enzymes and cultures of farm fresh milk, if you have a source for that.         Beg. QUESO BLANCO   This is one of the most traditional Latin American cheeses. Simple to make with the additions of chilies, herbs or spices and this cheese will not melt when added to traditional south and central American recipes.        Int. REBLOCHON  A small semisoft cheese from the Savoie region of France, here is how we make one of our favorites.    Beg. RICOTTA Ricotta has been a traditional cheese of Italy for many centuries. It was originally a means to strip proteins from the whey following the primary cheese making process.       Beg. ROBIOLA This may be the perfect cheese for the home or farmstead cheese maker. It is a cheese produced in the Langhe Hills just south of Torino, Italy.       Int. ROMANO Romano is one of the worlds oldest cheeses. A cheese with roots going back to the region surrounding Rome and most likely to the time of the Etruscans. This is a cheese originally made from sheep's milk as Pecorino Romano with a higher amount of salt for preservation. Here we will make it with a cows milk.       Beg. SCHIZ (SHKEE) Schiz (shkee) is about as fresh and simple a cheese as you can imagine making. It's origins come from the high mountain pastures of the Dolomites - one beautiful place for one beautiful cheese. This is a cheese that can take the heat without melting for a beautiful caramelized treat to go with Pasta or Polenta.       Int. SAINT MAURE DE TOURAINE This is the classic goat cheese originating from the Loire region of France and has been made there in much the same way for over one thousand years. It can be easily recognized by its long form and small log-like shape. This simple log shape or 'Buche' has been copied throughout the world, so it is no surprise that so many goat cheeses in our supermarkets today are presented in the familiar log-like tube with the plastic robes.       Int. TALEGGIO CHEESE I am often asked what my favorite cheese is and find this a tough choice to make. However, I think that Taleggio is one of my top favorites and one of the great gifts to us from Italy. This is a cheese for which I have been researching and refining my process over the past several years. This is truly one of my all time favorites and, by the way it disappears so fast from my cheese boards here, it is also a big favorite of my friends! Int. TOME AU MARC The basis for this cheese can be found in both France and Italy. A simple tomme is made and then burried in the skins and seeds of wine making with a healthy splash of wine, From these same skins, a liquor by the name of 'Marc' is produced in France and in Italy the same is called 'Grappa'       Int. TOSCANO PEPATO   A Tuscan style cheese. This is one of my favorite cheeses so I have made it with 2 types of peppers here, cracked peppercorns & home smoked jalapenos.  Beg. VEGAN CHEESE For those trying to avoid consuming animal products such as dairy, vegan cheese may be an option. This can also be great for those having problems with lactose intolerance or a true milk protein allergy. Ricki now has a new book: "Artisan Vegan Cheese" by Miyoko Schinner. That may be a true inspiration for some of our customers with dairy issues or those just trying to eat closer to the food chain.         Beg. YOGURT Here is where you will find the answers to all of your questions on yogurt making at home. What is Yogurt? Can I save money making my own? Which Yogurt culture to choose? How do I make Yogurt?