To those of you who celebrate it, Merry Christmas! If you don’t celebrate Christmas then I hope you have a very Happy Holiday be it Hanukah, Kwanzaa, or just a few days with family and friends.

I got my PH meter for Christmas. Not a big surprise, but a very welcome gift. Now that I have a source for raw milk, a new batch of cultures in the freezer and my PH meter, I’ ready to make some new cheeses!

The real surprise from my wife was an issue (and subscription) to a new magazine published in the US called “culture”. It is a magazine dedicated to topics of cheese. It reminds me some of the original Saveaur magazines—very nice photography and a variety of articles ranging from the cheese scene in San Francisco, to a feature on blue cheeses, to some great looking recipes.

It is to be published 4 times per year, the premiere issue is the Winter 08 issue. Lynne found the magazine at our local Borders book shop. For subscription information call Stephanie Skinner on (641) 715-3900 X61890. Be sure to tell her where you heard about the magazine. You can also visit http://www.culturecheesemag.com/subscribe.

I’m going to contact them and encourage them to run articles on the “home cheese making scene”. Articles ranging from how cheese is made to the effect of different cultures on cheese flavor, to recipes would be nice. After all the magazine is called “culture”, but I bet many people don’t even know how that related to the topic of cheese!

That sounds Fantastic, will check it out. great to hear u have a PH meter LOL
Merry Christmas!!!

I got the following message back from an editor:

You’ll be pleased to know that our next issue, due out in March, has a making-cheese-at-home feature, albeit a small one featuring two precocious kids (my neighbors, in fact) who love love to cook and create in the kitchen. I challenged them to a rainy-day project of making some fresh cheese and they came back to me the next week with some wonderful ricotta.  But home cheesemaking, beyond these simple fresh cheeses, is definitely a topic that we will expand upon and I’m sure your forum will help guide us in that direction.

Very nice to hear, looking forward to it. Checking out my local mag supplier to se if he can get the magazine.
I still recommend the DVD series “Cheese Slices” to see how its done around the world.

congra ...  nice to hear that u got two key of success in cheese making

pH meter and raw milk

Happy real cheese making, and happy new year for all

cia next year

I just go this notice from the magazine:

Just wanted to alert you that we’re printing your cheese forum url in the next issue of culture magazine (due out in March) in a sidebar to a story about making a simple (beginner) ricotta recipe.

So, everyone on your best behavior starting in March!

I ordered the mag 3 weeks ago and still have not received it. :(

Ordered it just before Xmas, did not come, finally called last week (641) 715-3900, they promised to drop one in the mail, received it two days later.

http://heinennellie.blogspot.com/

Since you’re the first who’s seen it, what do you think?  How about a review?

Got my March issue of “culture” magazine. Another jam-packed issue that I’m in the process of reading cover to cover. There is mention of and a link to this forum in the magazine.

i want to read this magazine

This forum will have a wonderful future, Rick r u going to sell the forum name with few hundreds of thousands US dollars

i am not able to visit http://www.culturecheesemag.com/

Works for me. Try emptying your browser cache?

takes so frigin long to get to me, 6 weeks :(