which tells you the curd is a good one. We're here in Door County, and we're about to meet Chris Renard, a third-generation artisanal cheesemaker who's been making cheese his entire life.

The cooperative’s claim to fame is its award-winning cottage cheese, which won the prestigious Best of Class Gold Medal in ...

It takes around 10 kg of curd and 10 litres of milk to make 1 kg of mozzarella. When the cheese is ready, it can be shaped in braids, knots, and even piglets. It can also be smoked, seasoned ...

Start by using fresh curd by using plain curd for best texture and taste. Then, to strain the yogurt, place a sieve over a ...