Culture Cheese Magazine CULTURE is an excellent magazine produced four times a year for cheese aficionados. This is an informative magazine that is focused exclusively on cheese. Kate Arding and Lassa Skinner, two San Francisco Bay area cheese mavens are the brains behind the magazine. They bring their collective years of experience in the cheese and food industries to culture. Culture is to the cheese world what the Wine Spectator is to the wine world, celebrating 'the pleasure and pedigree of cheese.' It is first cheese magazine dedicated to consumers, as opposed to the trade. With amazing color photos that make the mouth water, and enlightening cheese related articles, these magazine issues are worthy of keeping in a collection. Single issues available or order a yearly subscription which consists of (4) quarterly issues. CULTURE Single Issue   SKU: REF40CH,  Ship Wt: 2 lb.      $9.95       QTY:          CULTURE Yearly Subscription (4 ) Issues   SKU: REF40CHY,  Ship Wt: 2 lb.      $30.00       QTY:

Home Cheese Making Previously Cheesemaking Made Easy by Ricki Carroll. Now updated with 25% more recipes, 60 recipes for cooking with cheese and tips from cheese makers. Recipes for making 75 varieties of cheese at home. You'll be surprised how easy it is, how little equipment you'll need and how delicious the results can be even on your first attempt. Step-by-step tested recipes include farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, and ricotta as well as recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. Now with 224 pg. Home Cheese Making    SKU: REF6002,  Ship Wt: 1 lb.      $16.95       QTY:

Home Sausage Making How-to techniques for making & enjoying 100 sausages at home. By: Peery & Reavis Home Sausage Making   SKU: REF6001,  Ship Wt: 1 lb.      $16.95       QTY:

Making Artisan Cheese 50 Fine Cheeses That You Can Make in Your Own Kitchen. By: Tim Smith. Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness. Making Artisan Cheese   SKU: REF6002A,  Ship Wt: 3 lb.      $19.95       QTY:

Mini Tilt Press This is a table model press for small batches of fruit wines. Color may vary. NOW AGAIN AVAILABLE AT lAST!! COLOR MAY VARY Mini Tilt Press   SKU: EQP7001A,  Ship Wt: 25 lb.      $245.79       QTY:

The Backyard Beekeeper's Honey Handbook A truly lush, radiant enthusiast’s guide, The Backyard Beekeeper’s Honey Handbook introduces readers to the literal cornucopia of honey varieties available. An intuitive follow-up to The Backyard Beekeeper, this book will presume beekeeping experience but reintroduce the basics. It is an insight into the practical, back-to-the-earth beekeeping lifestyle as well as the artisan cultivation of honey varieties. Supplementary support for this book lay in the fact that interest in tapping honey’s holistic and whole-health potential dovetails nicely into the natural health and green movements. Also, honey as natural, lower-calorie sweetener has garnered positive PR by those working against the obesity epidemic. The Backyard Beekeeper's Honey Handbook   SKU: REF6012,  Ship Wt: 2 lb.      $19.99       QTY:

The Home Creamery Author Kathy Farrell-Kingsley - Paperback. Product Description: Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen. Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, créme fraîche, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There's nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella. Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery. Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items. The Home Creamery   SKU: REF6002B,  Ship Wt: 2 lb.      $16.95       QTY: