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Author Archives: Mary Karlin
Online Artisan Cheese Making Video
It is finally here! My new online cheese making course for Craftsy.com Here’s the link from my site: http://www.artisancheesemakingathome.com/video.html Here’s a way to join me in a class even when I can’t be there in person! Check it out and … Continue reading
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Tagged artisan cheese, cheddar, cheesemaking, chevre, class, mozzarella, video
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New Cheese Making Project
As this year winds down, I want to share some news regarding a fun cheese making project for the New Year. I will be partnering with a savvy web-based business focused on DIY themes to create online cheese making workshop(s) … Continue reading
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Tagged artisan, artisan cheese, cheese making, lessons, online lessons
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Invitation to join E-List
Greetings and Happy Holidays- To all cheese making enthusiasts visiting my blog, I am extending an invitation to join my email list so you can receive news of special classes or events before they go live. You are welcome to … Continue reading
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Making Cheese in Seattle
The Pacific Northwest is a pretty cheese-savvy area. With a broad selection of delicious locally made cheeses available, I was thrilled by the response to my cheese making classes being offered there. There are loads of enthusiastic cheese lovers; many … Continue reading
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Tagged cheese, cheese making, complex, easy, fresh, holiday cheeses, milks
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Fresh Ricotta Curds
For those of you who have made or are attempting to make simple, fresh cheeses such as ricotta or mascarpone, here are a few tips for obtaining curds that have the texture and moistness you desire. As in my classes, … Continue reading
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Tagged cheese making, cheeses, curds, fresh, mascarpone, ricotta
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Teaching On the Road
I’ve just returned from teaching in Pennsylavania at The Kitchen Shoppe in Carlisle. What a wonderful cooking school and enthusiastic students! Four cheese-centric classes; three on cheese making. It was so exciting to make cheeses with local, farm-fresh milks! The … Continue reading
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Tagged artisan cheese making at home., artisna cheese, book, cheese, cheese making, classes, teaching
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I’m lactose intolerant. Can I make cheeses I can eat?
In classes or interviews I’m often asked by a person who is lactose intolerant (or has such in their life) if there are cheeses they can make which will be more digestible given their condition. Yes, there are many. Of course the … Continue reading
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Cheese making book and classes
Last week my book Artisan Cheese Making at Home and its companion www , http://www.artisancheesemakingathome.com, were joyfully released into the world. Thank you to the many cheese making enthusiasts for all your kind wishes and purchases. The week was full of lots … Continue reading
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Updates and status of Artisan Cheese Making at Home
Why no posts from me for quite awhile? Well, I’ve been pretty busy writing and finishing the book, Artisan Cheese Making at Home. It has been a very rewarding process. I’m pretty proud of this baby. And now, this Tuesday, … Continue reading
Welcome to the world of cheese making at home
Today I’m making a mixed-milk (cow and goat) cheese fashioned after Montasio from Friugli-Venezia-Giulia region of Italy. Montasio is related to Asiago and Gruyere so the texture will be much like theirs; firm with a nutty profile as it ages. This … Continue reading
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