Cheesemakers Share The "Joy" Of Their Craft

05/14/11 9:45AM By Peter Biello
 MP3   Download MP3 

VPR/P. Biello
VIAC Master Cheesemaker working on what will become queso blanco.
Vermont is well-known for its cheese, but how many Vermonters have actually attempted to make their own? The authors of “The Joy of Cheesemaking” say it’s not as hard as you think, and you can do it in your own kitchen.

Jody Farnham and Marc Druart of the Vermont Institute for Artisan Cheese have written a step-by-step guide to making cheese.

"The Joy of Cheesemaking" also offers a comprehensive look at how milk can become so many different kinds of cheese, and many recipes that put the finished product to work.

VPR’s Peter Biello joined Farnham and Druart in Farnham’s mother’s kitchen in South Burlington to learn first hand the joy of cheesemaking.

Learn more about the Vermont Institute for Artisan Cheese.



Jody Farnham
Druart presses the cheese curds into a mold, which will sit overnight.


comments powered by Disqus
Supported By
Become an Underwriter | Find an Underwiter