by Christina Kurniak | Oct 3, 2025 | Uncategorized
What Is Rennet in Cheesemaking? Rennet (sometimes called cheese rennet) is a set of enzymes that coagulate milk into solid curds. These enzymes occur naturally in the stomachs of young ruminant animals, where they curdle milk to aid digestion. Cheesemakers add rennet...
by Christina Kurniak | Sep 30, 2025 | Uncategorized
Many of our customers ask why we can’t provide exact numbers for items such as milk protein content or fat in our cheeses, yogurts, kefirs, and total dairy. The answer is simple: we make traditional dairy the old-fashioned way, by hand, using whole organic sheep milk...
by Christina Kurniak | Sep 25, 2025 | Uncategorized
Milk is meant to be a fresh and perishable food. In its natural state, milk spoils within days, which is actually a sign of its vitality. Fresh milk straight from the source (like a mother’s breast milk) contains living nutrients and immune-supporting components. For...
by Christina Kurniak | Sep 23, 2025 | Uncategorized
Cheese aging is an art that has evolved over thousands of years, but new techniques occasionally emerge claiming convenience or cost benefits. Lately, we’ve been hearing about plastic-wrapped cheese aging – sealing cheeses in plastic during maturation instead of the...
by Christina Kurniak | Sep 19, 2025 | Uncategorized
We’ve been making Tommette de Brebis for years now – in fact, it was one of the first soft cheeses we dared to try after establishing our sheep dairy. Yet, even with all that experience, this little cheese continues to surprise us. I remember the very first successful...
