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  2. Joseph Harding - Wikipedia

    en.wikipedia.org/wiki/Joseph_Harding

    Etching of Cheese Maker Joseph Harding (1805-1876) of Wanstrow, Somerset, England The memorial to Joseph Harding in the Church of St Peter, Marksbury. Joseph Harding (22 March 1805 in Sturton Farm, Wanstrow, Somerset, England – 1 May 1876 in Vale Court Farm, Marksbury, Somerset) was responsible for the introduction of modern cheese-making techniques and has been described as the "father of ...

  3. Cheesemaking - Wikipedia

    en.wikipedia.org/wiki/Cheesemaking

    Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. [1]

  4. Valley Shepherd Creamery - Wikipedia

    en.wikipedia.org/wiki/Valley_Shepherd_Creamery

    The business was started in 2005 by Eran Wajswol with 120 acres (0.49 km 2) in Long Valley, New Jersey. 20 varieties are made, including Dutch farmstead, Alpine cheese, a Basque shepherd cheese similar to Idiazábal cheese, farmer cheese, ricotta, and a blue cheese. The milk comes from sheep raised on the farm and some cheeses are made with a ...

  5. Wensleydale cheese - Wikipedia

    en.wikipedia.org/wiki/Wensleydale_cheese

    They brought with them a recipe for making cheese from sheep's milk. [9] During the 14th century cows' milk began to be used instead, and the character of the cheese began to change. A little ewes' milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould. At that time, Wensleydale was almost ...

  6. Do You Really Know What Should or Shouldn't Go on a ... - AOL

    www.aol.com/really-know-shouldnt-charcuterie...

    Charcuterie boards come in all shapes and sizes, from simple set-ups with salume to meat-and-cheese platters to elaborate spreads with fine and fancy meats, cheeses, and accompaniments.

  7. Edward William Coon - Wikipedia

    en.wikipedia.org/wiki/Edward_William_Coon

    Edward William Coon (31 July 1871 – 12 January 1934) was an American produce merchant and cheesemaker, who patented a cheese-ripening process that eschewed pasteurization, instead retaining the live bacteria to produce a cheese that was said to be more easily digested and have a more attractive flavor.

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