Archive | April 30, 2012
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Homemade ricotta, Camembert, Gouda and blue cheese, anyone? Some local, at-home cheesemakers are taking made-from-scratch to the next level, including Mark Mason, a physician who specializes in occupational medicine with Concentra. He started exploring the world of cheesemaking a couple of years ago. Fueled by his interest in kitchen microbiology, he’s made everything from Gouda […]