Cheese, glorious cheese

Cheese, glorious cheese

I still consider fermented foods such as yogurt, cheese, and sauerkraut to be wholefoods. Natural processes of fermentation are everywhere. Milk wants to be cheeseand sour cream: it starts to sour soon after it exits the animal unless properlyrefrigerated and handled....
Good Crackers

Good Crackers

Even if you have some gluten sensitivity, I invite you to consider trying these long-fermentation, whole-grain breads and crackers. I myself have a laboratory-certified gluten sensitivity, and my bread doesn’t arouse that sensitivity at all. These days we enjoy own...
A Fall harvest of art and science

A Fall harvest of art and science

Here, in the Northwest, we enjoy a weather pattern that is conducive to grazing and growing. Hard work in spring and summer pays off in fall. Drewsy works her magic with hearty grains and rustic bread in Missoula, Montana Spring cheese ready to cut—aged 6 months And,...

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