...is a weblog about the liberal arts 2.0 edited by Jason Kottke since March 1998 (archives). You can read about me and kottke.org here. If you've got questions, concerns, or interesting links, send them along.
Making cheese: how to turn five gallons of milk into six pounds of cheese.
This recipe for a basic hard cheese works for any kind of milk. I primarily use my own fresh goats' milk, but have made it quite successfully with cow's milk purchased from the grocery as well as raw cow's milk from a local farmer.
(thx, grant)
Update: No rennet? Just use lemon juice. (thx, nathan)
Giganti: A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.
There's a surprising amount of language around cheese.
Cheese by Hand is a project by Michael Claypool and Sasha Davies to "capture the experience of cheesemakers around the country, in their own voices, and share them with consumers and cheese fans everywhere". Jasper Hill Farms cheese = great; audio about JHF approach to cheese, even better. (via megnut, who, if you haven't noticed, is blogging up a storm about food lately)
The best way to get a sense of what kottke.org is all about is to head to the front page or check out some random entries from the archives.
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