<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>Cheese @ upislandeggs.blog-city.com</title><link>http://upislandeggs.blog-city.com/</link><description>(Cheese) </description><copyright>Copyright 2008 upislandeggs.blog-city.com</copyright><generator></generator><lastBuildDate>Thu, 04 Dec 2008 15:54:00 GMT</lastBuildDate><image><title>Cheese @ upislandeggs.blog-city.com</title><url>http://server1.blog-city.com/images/bc_v5_logo_small.gif</url><link>http://upislandeggs.blog-city.com/</link></image><ttl>360</ttl><docs>http://backend.userland.com/rss</docs><item><title>Roman Mozz</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/roman_mozz.htm</guid><link>http://upislandeggs.blog-city.com/roman_mozz.htm</link><pubDate>Sat, 25 Sep 2004 11:26:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=roman%5Fmozz</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.nytimes.com/2004/09/22/dining/22MOZZ.html?ex=1097056137&amp;ei=1&amp;en=67d58dbfc88a4a22 Best mozz in Rome!]]></description></item><item><title>Cheese as animal fodder</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/cheese_as_animal_fodder.htm</guid><link>http://upislandeggs.blog-city.com/cheese_as_animal_fodder.htm</link><pubDate>Mon, 20 Sep 2004 10:53:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=cheese%5Fas%5Fanimal%5Ffodder</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2004/09/19/wcheese19.xml&amp;sSheet=/news/2004/09/19/ixworld.html This is a link to a story about very clever Czech cheesemaker trying to circumvent EU food regs.  He is selling his goat cheese as]]></description></item><item><title>Goat Mozz, again</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/goat_mozz_again.htm</guid><link>http://upislandeggs.blog-city.com/goat_mozz_again.htm</link><pubDate>Sun, 29 Aug 2004 10:59:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=goat%5Fmozz%5Fagain</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[I'm working on goat mozz again.  I'm trying to get more of a fresh mozz texture, rather than the stretchy one.  The Artisan Cheese list advised slicing the curds into thin flat sheets, heating them in  125 to 135F salted water, then roll the sheet]]></description></item><item><title>Scientists unlock nutty flavours in cheddar cheese</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/scientists_unlock_nutty_flavours_in_cheddar_cheese.htm</guid><link>http://upislandeggs.blog-city.com/scientists_unlock_nutty_flavours_in_cheddar_cheese.htm</link><pubDate>Fri, 06 Aug 2004 10:58:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=scientists%5Funlock%5Fnutty%5Fflavours%5Fin%5Fcheddar%5Fcheese</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://foodnavigator.com/news/news-NG.asp?id=54020 This link is to an article from FoodNavigator.  The article may not be very practical for home cheesemakers, but is interesting nevertheless.  And FoodNavigator is a great site for &quot;breaking n]]></description></item><item><title>Tony Pratico,a cheesemaker in Bridgetown, Australia</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/tony_praticoa_cheesemaker_in_bridgetown_australia.htm</guid><link>http://upislandeggs.blog-city.com/tony_praticoa_cheesemaker_in_bridgetown_australia.htm</link><pubDate>Wed, 04 Aug 2004 10:41:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=tony%5Fpraticoa%5Fcheesemaker%5Fin%5Fbridgetown%5Faustralia</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.abc.net.au/southwestwa/stories/s1167843.htm This article is on Heritage Week in Bridgetown, Australia where various crafts including cheesemaking are demonstrated.  There is also a link to a 3 min. video clip on how to make farmer's chees]]></description></item><item><title>Goat Mozzarella - It worked!  It is good!</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/goat_mozzarella__it_worked__it_is_good.htm</guid><link>http://upislandeggs.blog-city.com/goat_mozzarella__it_worked__it_is_good.htm</link><pubDate>Sun, 01 Aug 2004 03:59:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=goat%5Fmozzarella%5F%5Fit%5Fworked%5F%5Fit%5Fis%5Fgood</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[Today I tackled goat milk mozzarella and finally got it to work.  And it came out tasting like really fine string mozzarella.  Not quite the fresh tender mozz - I suspect that takes less kneading/stretching and maybe goat milk doesn't have enough fat]]></description></item><item><title>A Vermont Blue</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/a_vermont_blue.htm</guid><link>http://upislandeggs.blog-city.com/a_vermont_blue.htm</link><pubDate>Fri, 30 Jul 2004 10:10:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=a%5Fvermont%5Fblue</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/07/29/WIGDR7U28Q1.DTLGood article on blue cheese making.  My blues were incredible when they worked, and small-gods-awful when they didn't.  They also infected every other cheese in the one agin]]></description></item><item><title>Dairy Lama</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/dairy_lama.htm</guid><link>http://upislandeggs.blog-city.com/dairy_lama.htm</link><pubDate>Thu, 29 Jul 2004 14:24:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=dairy%5Flama</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.dairylama.com/ A website devoted to dairy haiku - wonderful!]]></description></item><item><title>Mozzarella and Monterey Jack</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/mozzarella_and_monterey_jack.htm</guid><link>http://upislandeggs.blog-city.com/mozzarella_and_monterey_jack.htm</link><pubDate>Mon, 26 Jul 2004 11:15:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=mozzarella%5Fand%5Fmonterey%5Fjack</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[I've never been able to make mozzarella. It turns out worse than store bought, though I've not tried in the last couple of years. The link below is an interesting, funny article in the Palm Beach Post about how delis make mozz and how you can do it a]]></description></item><item><title>Kitchen faucets installed</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/kitchen_faucets_installed.htm</guid><link>http://upislandeggs.blog-city.com/kitchen_faucets_installed.htm</link><pubDate>Mon, 12 Jul 2004 22:11:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=kitchen%5Ffaucets%5Finstalled</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[The faucets are in!  Aren't they lovely!  The one on the left is a regular one-handled faucet and sprayer, the one the right is a cold water faucet for the pastuerizer.  Tom did all the plumbing!]]></description></item><item><title>Kitchen faucet</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/kitchen_faucet.htm</guid><link>http://upislandeggs.blog-city.com/kitchen_faucet.htm</link><pubDate>Sat, 10 Jul 2004 15:32:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=kitchen%5Ffaucet</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[I broke the kitchen faucet by taking the defuser (the thing on the tip of the faucet that makes the water come out evenly and which was too big for the pastuerizer's hose) off every time I need to hook up the pastuerizer.  The threads stripped and t]]></description></item><item><title>Making Cheese at Home by  Nikolovski Nikolce</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/making_cheese_at_home_by__nikolovski_nikolce.htm</guid><link>http://upislandeggs.blog-city.com/making_cheese_at_home_by__nikolovski_nikolce.htm</link><pubDate>Tue, 06 Jul 2004 10:42:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=making%5Fcheese%5Fat%5Fhome%5Fby%5F%5Fnikolovski%5Fnikolce</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[(Reposted from the Artisan Cheesemakers group with permission from the author, Nikolovski Nikolce)MAKING CHEESE AT HOMEMaking cheese at home is a craft whose time has come. With today's technology, communications and new attitudes about doing things]]></description></item><item><title>Blessed Are the Cheesemakers</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/blessed_are_the_cheesemakers.htm</guid><link>http://upislandeggs.blog-city.com/blessed_are_the_cheesemakers.htm</link><pubDate>Tue, 29 Jun 2004 17:59:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=blessed%5Fare%5Fthe%5Fcheesemakers</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[I love the cheesemaking parts of this book - a novel that is set (mostly) in County Cork, Ireland at a small farm that makes incredible blue cheeses.  I'm not as crazy about the non-cheesemaking parts, which are a little soap opera-ish for my tastes]]></description></item><item><title>Moose cheese - yep cheese from moose milk</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/moose_cheese__yep_cheese_from_moose_milk.htm</guid><link>http://upislandeggs.blog-city.com/moose_cheese__yep_cheese_from_moose_milk.htm</link><pubDate>Thu, 24 Jun 2004 01:15:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=moose%5Fcheese%5F%5Fyep%5Fcheese%5Ffrom%5Fmoose%5Fmilk</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.cnn.com/2004/WORLD/europe/06/23/sweden.moosecheese.ap/index.html#just follow the link.  Some Swedish farmers are milking moose, making moose cheese and selling it for around $600/lb.  I can't tell you how much I'd like to try to make moo]]></description></item><item><title>Say Cheese, and New England Smiles</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/say_cheese_and_new_england_smiles.htm</guid><link>http://upislandeggs.blog-city.com/say_cheese_and_new_england_smiles.htm</link><pubDate>Wed, 23 Jun 2004 10:19:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=say%5Fcheese%5Fand%5Fnew%5Fengland%5Fsmiles</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.nytimes.com/2004/06/23/dining/23CHEE.html?pagewanted=1This is an interesting article in today's New York Times about cheesemaking in New England.  It does not cover home cheese makers like me (they ought to have interviewed New England Ch]]></description></item><item><title>Egbert, Kniting and Goudak</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/egbert_kniting_and_goudak.htm</guid><link>http://upislandeggs.blog-city.com/egbert_kniting_and_goudak.htm</link><pubDate>Fri, 11 Jun 2004 00:53:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=egbert%5Fkniting%5Fand%5Fgoudak</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[Egbert is surviving, but is not a happy chick unless I'm right there with him playing mama hen.  I've scoured the island looking for other chicks that are a few days old that I could raise with him (and if Egbert really is a him, this is all futile]]></description></item><item><title>Atkins Anniverary and kefir</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/atkins_anniverary_and_kefir.htm</guid><link>http://upislandeggs.blog-city.com/atkins_anniverary_and_kefir.htm</link><pubDate>Tue, 08 Jun 2004 10:51:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=atkins%5Fanniverary%5Fand%5Fkefir</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[It was just a year ago that we got serious about weight loss.  I go in for a checkup today (and if the doctor isn't extravagantly complimentary, I'm going to be pissed).  Weight went from 212 to 167.  Blood pressure is 116/77 (it had been on the h]]></description></item><item><title>Vineyard Wedding</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/vineyard_wedding.htm</guid><link>http://upislandeggs.blog-city.com/vineyard_wedding.htm</link><pubDate>Mon, 31 May 2004 18:07:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=vineyard%5Fwedding</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[We went to a lovely West Tisbury garden for a wedding reception yesterday afternoon.  Two charming men were married there earlier in the day and their hostess at a local B&amp;B put together an impromtu reception.  It is amazing what she could do w]]></description></item><item><title>The Passion of the Cheese (full text)</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/the_passion_of_the_cheese_full_text.htm</guid><link>http://upislandeggs.blog-city.com/the_passion_of_the_cheese_full_text.htm</link><pubDate>Sat, 29 May 2004 18:55:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=the%5Fpassion%5Fof%5Fthe%5Fcheese%5Ffull%5Ftext</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[http://www.californiaaggie.com/Posted with permission from the author and the editor ofThe California Aggie Online Wednesday May 26, 2004The passion of the cheese By KARL MOGEL&quot;Blessed are the cheese makers,&quot; was misheard from a certain pr]]></description></item><item><title>Milk to Cheese</title><guid isPermaLink="true">http://upislandeggs.blog-city.com/milk_to_cheese.htm</guid><link>http://upislandeggs.blog-city.com/milk_to_cheese.htm</link><pubDate>Fri, 28 May 2004 17:14:00 GMT</pubDate><comments>http://upislandeggs.blog-city.com/console/comments/popup/?f=milk%5Fto%5Fcheese</comments><dc:creator>Katherine Long</dc:creator><description><![CDATA[This is what I do to turn milk into cheese and why it takes 6 to 8 hours.  These are the steps for a Colby style hard cheese.Pastuerize 4 gallons of goat milk.  This takes two batches in 2 gallon pastuerizer and the milk has to cool down to room t]]></description></item></channel></rss>