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Gianaclis Caldwell

Author, consultant

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“Ask Culture” Column

Links to PDFs of my column in culture cheese magazine

Winter 2018 Issue

Autumn 2018Download

Spring 2018Download

Winter 2017Download

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

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

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Doing some info boards for the farm and our Airbnb stay. Not that I don't get tired of answering the same 🐐 questions... :-) @pholiafarm #farmsty
So much fun to be making Cheesorizo again (@oregonstate ) with the new owner, Shawn Fels of #fermentednation. And @portlandcreamery @cheesorizo
A few of the cheeses from the Pholia Farm short course. These have spent two weeks at 50° on wood being turned daily. They will now be vacuum sealed and aged to be tasted during the next class in a year!
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. 🇬🇷
Gianaclis Caldwell, Blog at WordPress.com.
 

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