Hard Cheese Made Easy

Learn how to take the next step in home cheesemaking from our expert Larry Janke. He will demonstrate techniques in making hard cheeses such as cheddar, gouda and parmesan. Hard cheeses require some extra care including pressing, waxing and the the aging process. Larry will guide you through them all. Bring your questions and Midwest … [ Read more]

Big Challenges for Small Dairy: Minnesota farmers seek creative solutions in the face of corporate competition

When I first rang Tom Portner to talk about his dairy farm Port-Haven, he told me to call back in a few minutes—he was in the middle of helping a cow give birth. The third in 24 hours, in fact. “Yesterday I had 24 due, now three of them have calves,” he says when I … [ Read more]

Grow a Garden Workshop & Bloody Mary Bar Pop-up

Plant the seeds for a successful garden in this free, open-house style workshop. U of MN Extension Hennepin County master gardeners will assist you in planting seeds in an egg-carton to take home, (all gardening materials are free) discuss the basics of gardening, and answer all of your questions you may have. Sip on a … [ Read more]

How To Make Three Fresh Cheeses From One Recipe

Whole Milk Ricotta This soft, creamy Italian cheese is often used in ravioli and lasagna. It’s also wonderful eaten on its own or spread on toast. 1. In a large pot, heat 1 gallon of whole milk to 185 degrees, stirring to prevent scorching. (Use the best milk you can afford—you’ll really notice the flavor … [ Read more]

Watch out, Wisconsin, Iowa’s coming for you

For one weekend, Iowa will overtake Wisconsin as the cheesiest state of them all. The American Cheese Society‘s 33rd annual Cheese in the Heartland competition takes place this year in Des Moines July 27-30, and is on track to be the biggest, most cheese-filled weekend yet. “We’re on pace to set a record number of … [ Read more]

U.S. cheese inventory at a 30-year high

The United States is sitting on a glut of cheese (about 1.2 billion pounds in stock, per the USDA). This, according to a Bloomberg report, is the result of circumstances in the European Union—a surplus of milk, plunging prices, and a weakening Euro. The United States, thanks to a strengthening dollar, has increased its imports of European dairy … [ Read more]

Cheeseheads rejoice for Wisconsin cheese named best in world

For the first time in nearly 30 years, a cheese made in the U.S. has won the World Championship Cheese Contest, reports the Wisconsin State Journal. And it just so happens that victorious wedge was made in the city that celebrates cheese like no other. Roth Grand Cru Surchoix, a smear ripened hard cheese produced … [ Read more]

Three millenia–old cheese discovered with mummies

Scientists determined that yellowish clumps found around the necks and on the chests of mummies unearthed from China’s Taklamakan Desert are actually the oldest known samples of cheese. The cheese dates back to as early as 1615 BC and owes its preservation to the unique circumstances of burial. According to a report in USA Today, a mysterious … [ Read more]

4 Minnesota Creameries to Watch in 2015

The cheese industry in Minnesota is like a good cheese curd. It’s squeaky and new, bursting with a spring-like freshness. Our local cheesemakers don’t have anywhere near the collective cache of those in Wisconsin. But a few plucky creameries and entrepreneurs are quickly making Minnesota cheese another worthy component of our state’s agricultural bounty. We … [ Read more]

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Beer/Cheese: Auroch’s Horn and Brigid’s Abbey

Half the fun of this craft beer boom is exploring its variety. We get to experience new techniques, tastes and ideas. We’re able to enjoy things that can’t necessarily happen on a large scale, made by people whose concern is injecting a unique personality into their product. Auroch’s Horn from Olvalde Farm and Brewing Co. is a prime … [ Read more]

Beer/Cheese: Hitachino Nest IPA & Blue Mont Bandaged Cheddar

By John Garland Once you become enamored with Wisconsin aged cheddar, there’s no going back. You’ll become wrapped up in the stories of those artisans, and begin to identify with them like you would an artist or musical act. Their work becomes canon, as you rattle off producers and ages the way a Scotch aficionado would … [ Read more]

Beer/Cheese: Sommer Vice & Toma della Rocca

 By John Garland Toma della Rocca exists, most profoundly for me, in a very specific memory. It was buried under a mountain of others from the fall of 2005, until I read Michael Paterniti’s 2013 book The Telling Room, in which the author ventures to Spain in search of a legendary Castillian cheese called Páramo de Guzmán. When … [ Read more]