Happy Cheese Makers Since 1978

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 I just made a batch of the haloumi cheese for a man who grew up in Lebanon eating it and Rickis recipe was the only clue I had to make it. He said the flavor was right on and he is a real critic. Her book is wonderful, the illustrations clear and easy even for the begginer that I am. The cheese cave is full of delicious cheddar and we have a winters supply of feta, fromage and other experimaentals for the entire family. We have 2 dairy goats and the book has made it possible to store all the wonderful milk. Just wanted to thank you so very much for helping me choose the supplies to get, for having them available and for all your expertise. Karen 
 I bought the book Home Cheese Making a few days ago. After bringing it home and diving into it I made my first batch of 30 minute Mozzarella successfully. I love watching the magic of a jug of milk making the transformation into delicious cheese. I guess I\'m hooked. When I tell my co-workers at the restaurant I work at what I have done, they stare at me in disbelief. I can\'t wait to get a press and some starter so I can explore cheese making further. Thank you so much for demystifying the process. M. Dell, Manchester NH 
 Dear Ricki: I want to thank you for your wonderful book and the step by step directions in each recipe. Because of your book, I have made some of the best colby I have ever had. I have to give some credit to my Miniature Jersey cow and her wonderful milk, but without your book, there is no way I could have accomplished this. I have made cheddar, swiss, parmesan, romano and more colby, all that are aging now. I also made some brie and to my amazement the mold is actually on top of the cheese. I can not tell you how excited I am that I can make cheese this good. I could not do this without your book. Thanks again, K.C. 
 Ricki, Every time I use your terrific book I wish I could do something as nice for you as you have done for my family. It astounds me repeatedly to see the wealth of information you have shared at such a pittance. We have just eaten the most delicious Manchego on the planet and no one to thank but you well you and the girls! I want you to know that every milking doe we sell comes with YOUR catalog- Thanks everyday! Lee Jackson~New Rocky Comfort Nubians~Foreman Arkansas  
 Dear Ricki, First off, I would like to thank you for your book. It has changed my life. I am a chef in NYC and have been cooking for 14 years. Since I started making cheese with your book, I have finally figured out what I really want to do for a career, and that is make and sell cheese. I am obsessed, and love it. After some time and experimentation, and a great supply of raw goat and cow milk, I have successfully made a few batches of Camembert, Feta, Soft ripened goat cheese, St. Maure style, and am working on a Blue Goat, cross your fingers!! Again, thank you for everything. Sincerely, David  
 Thank you, thank you, thank you! I have been reading and re-reading the book for weeks. Finally I had the courage to look for a website, and here you are! I had tears in my eyes as I saw all of the information that you provide. I am going now to make the lemon cheese, and I will return soon with an order. Thank you again! Anne Marie Feikema 
 I LOVE your book, and have read it cover to cover during my precious free moments and at late night over the past two days. I join the other 100,000s in saying THANK YOU for sharing your insight and your dedication. Thanks, again! Dan & Kristy  
 I am having a ball working with your products. I have made several of the beginner bag cheeses and of course a batch of mesophilic mother culture and it all turned out perfect. My husband was impressed and as a matter of fact I was impressed. Your recipes are clear and easy to follow and the milk does just exactly what you say it will do. Thank you for helping me. Sally Davis 
 The recipes in the book Cheesemaking Made Easy are incredible. I have made all the goat cheeses and have been both surprised and delighted at the results. Anyone who has tasted them is first amazed that they are goat milk cheeses and then shocked that they are home made. Much better than anything ever bought at a grocery store and one tenth the price. Thanks again, Mike Laskowski 
 I recently ordered your book Cheesemaking Made Easy and have had a lot of fun trying new cheeses. I have had a good sucess with Mozzarella, fresh home made is much better than store bought, Cheddar and Gouda.I have my first Blue Cheese in Process. The directions in the book are clear and easy to follow. We have a small homestead farm with one milk cow and several milking goats along with a number of other animals. This year I have achieved my goal of making all the cheese for our family, cheese is a staple for us. Thank you for all your help in acheiving this goal. Sincerely, Bonnie Critchfield, MN  
 Just wanted you to know that I made my first cultured cheese using directions from Cheesemaking Made Easy, that is Neufchatel. It is creamy, has perfect consistancy and has a little tang. A nice milk flavor as compared to store bought cream cheeses which taste like nothing. I am very very pleased and my wife is suitable impressed. Had some on homemade bagels this AM what a treat!!! Thanks so much!!! I can not wait to try the other cream type cheeses and then move on later to ripened kinds. So much fun!  
 Thanks so much for providing such a great book. It is written in easy to understand language that does not leave you daunted by the task of cheesemaking. My husband and I are in our late 20s and are just starting to understand the importance of the old ways. Thanks so much. Lisa Thomas from Michigan 

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