A Better Whey | finding a better whey with cheesemaking.com

Kristy Foster and ?
If you live near Yorba Linda, CA (35 miles southeast of downtown Los Angeles), you might notice dust being kicked up just over the horizon.  That would be Kristy Foster, a veritable tornado of energy.  She is living life to the fullest and that includes...

Leon Graafland in the tulip fields, 20 miles outside Gouda.
I grew up in the Netherlands; just outside Gouda in a small old village surrounded by dairy farms, rivers and dikes. Gouda is the cheese capital of the country with a charming Thursday and Saturday cheese market....

Submitted by Kate Johnson and Kelly Liebrock of The Art of Cheese in Longmont, CO
February 21, 2023
Rennet is an important ingredient in cheesemaking and is the main coagulant used for most cheeses. If you’re curious about exactly what rennet is and how it works, you can get much of that info in our article “What is Rennet and Why Do You Need It?....

Colleagues Ritz Guggiana (RG Consultants) and David Viviani (www.vivianimarketing.com)
Ten years ago, I went to the Summer Fancy Foods Show in New York City.  It was an incredible experience.  I tried all kinds of new foods, including my first Greek style yogurt.  It is the largest specialty food show in North America.  I went because...