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Gianaclis Caldwell

Author, consultant

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Recent Posts

  • Wild Dairy Fermentation
  • Training a Rat Terrier to Hunt: A novice’s approach that worked
  • DIY – Goat Decks
  • Luau Style Pit Goat Roast
  • Encounters with Enterotoxemia

Categories

  • Affinage
  • Animal Care and Health
  • Basic Cheesemaking – the Book
  • Cheesemaking General
  • Creamery Design and Business
  • Milk and Milking
  • Recipes
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  • Uncategorized

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Greek halloumi is easy to make at home. I call it the "bagel of the cheese world", because you boil it in hot whey to create it's amazing, and unique, texture. 🇬🇷
Hybrid mozzarella recipe from my book #masteringartisancheesemaking . Uses part citric acid and part starter culture. Made in our Basics and Beyond Cheesemaking class here @pholiafarm #learntomakecheese #easymozzarella
I'm so thrilled that my creation @cheesorizo is being revived by the amazing Shawn Fells #fermentednation @portlandcreamery stay tuned or follow Cheesorizo for launch information! Pictured is Sage Black pepper Cheesorizo Keto omelette.
Ten years later. @pholiafarm on the debut issue of New Pioneer mag. @thenewpioneer and the 10rh anniversary.
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