thecheesemakingnomad wordpress.com

CHEESE-MAKING NOMAD Exploring cheese-making practices around the world

Welcome to this platform created to share my passion for making cheese and toinspirereaders to learn more about cheese, make their own cheese and support local cheese-makers. This website is dedicated to exchange knowledge, celebrate food heritage and preserve the culture of artisan cheese-making. I will be posting thoughts on the history, culture, tradition, food

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LINKS TO WEBSITE

Honey Nutbrowns

Thursday, May 7, 2015. On Monday, I decided to start with the simplest of cheese recipes, queso blanco. In this picture, the milk is heating up on the stove, the apple cider vinegar is ready to be poured in, and the cheesecloth is sitting in a bowl of boiling water to be sterilized. In this picture, the vinegar has been added and the milk is curdling. Here, the curds are hanging to drain out the whey.

The Manchego Cheese Your blog of real Manchego Cheese

Your blog of real Manchego Cheese. PDO Manchego Cheese in NY. The Manchego Cheese PDO will present to the American consumers this unique product at the following tastings sessions in Manhattan and Brooklyn. Of March, cheese lovers in NY will have the chance to enjoy a selection of authentic Manchego Cheeses at these free tastings in central markets. Come along and find out how to set apart original Manchego Cheeses with PDO from the fake Manchegos that currently flood US markets.

teacherbythelake Reflections, reactions and new learnings about teaching.

Reflections, reactions and new learnings about teaching. Teaching and learning at its purest form. Opening up the world of reading to a child.

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CHEESE-MAKING NOMAD Exploring cheese-making practices around the world

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Welcome to this platform created to share my passion for making cheese and toinspirereaders to learn more about cheese, make their own cheese and support local cheese-makers. This website is dedicated to exchange knowledge, celebrate food heritage and preserve the culture of artisan cheese-making. I will be posting thoughts on the history, culture, tradition, food

PARSED CONTENT

The site had the following in the homepage, "Workshop1 Intro to Home Cheese-Making." I noticed that the web site stated " Workshop 2 Aging Cheese at Home." They also stated " CARMELIS GOAT CHEESE KELOWNA, BC. Cortes De Muar- Silleda, Spain. TOUZA VELLA GOAT CHEESE CASTRO CALDELAS, SPAIN. La Presa Matadeon de Los Oteros, Spain. Queseria Soterano Matadeon de los Oteros, Spain. La Casota Manchego- La Solana, Spain. Rancho San Josemaria Querétaro, México. Join me in this delicious adventure! Oaxaca string cheese. Making cajeta milk caramel with goat milk. Port salut semi soft cheese."

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