Creating Mouthwatering Halloumi

Halloumi originates from the island of Cyprus and tends to be a semi-hard, unripened, and brined cheese. It is unique for having a high melting point which means it can be easily grilled or fried- perfect for summer cookouts! What makes it better is because it doesn’t melt, it keeps its texture and shape, keeping … Read more

This Coeur A La Crème Is To Die For!

Every now and then you just want something a little different to satisfy your cravings. Perhaps you’re planning a meal with your significant other or maybe you’re just in the mood for dessert. There really is no better plate to took into than Coeur a la Crème with delicious strawberries smothering it. The name Coeur … Read more

Delicious Lemon Blueberry Ricotta Cookies

These puffy lemon blueberry cookies are so soft that they are almost like a cake. These cookies are similar to cutting off the top of a muffin and eating it, it would be extremely similar in taste and texture. To top this delicious recipe off, you can even add a sweet glaze to drizzle all … Read more

Important How-To’s On Cheese Making Part Three: Bandaging Cheddar

So you’re done making your delicious cheddar cheese, the curds are pressed and you’ve removed the cheddar from the mold, it is time to bandage your cheese! Here are some useful directions that will allow for a perfectly bandaged block of cheddar, ready to age. 1. You can begin by cutting 2 circles of muslin … Read more

Important How-To’s On Cheese Making Part Two: Salt Brining Cheese

The main reason that cheese makers salt brine their cheese is to slow down or completely stop the bacteria process of converting lactose to lactic acid. A lot of lactose is removed during the process. If cheesemakers were not to salt the cheese, the residual moisture will contain enough lactose to produce more acid than … Read more

Important How-To’s On Cheese Making Part One: Testing Acid

When making cheese, it may never have occurred to you just how important the process in which we test for acid is. At the point where we are trying to convert the lactose in cheese into lactic acid by using cultures, we can never truly determine if it is working in the way which it … Read more

Chocolate Creations Part Three: Chocolate Butter

If you’re looking for something different for dessert, this is definitely the way to go! Served at room temperature with your favorite bread, you can pass the chocolate butter around and let everyone spread their own chocolate on their toast. There is so much you can do with this delicious recipe, be it spreading it … Read more

Chocolate Creations Part Two: Homemade S’mores

S’mores are an all-time American favorite, they take us back to times when life was much simpler, sitting by a campfire with our friends, singing campfire songs and burning the marshmallow to our s’more was our only worry. Let’s get back that delicious piece of childhood by taking it to the next level and making … Read more

Chocolate Creations Part One: Dark Chocolate Peanut Butter Cups

You may love store-bought varieties of peanut butter cups, but once you taste these homemade ones, you will never go back! Made with rich dark chocolate, they are oozing with an irresistable flavor that will leave you wanting more. Recipe Makes: 24 pieces What You Need: 3/4 cup smooth peanut butter 15 oz. dark ground … Read more