Chelsea Green Publishing

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RECIPE: How To Make Blue Cheese

Attention moldy cheese lovers, this recipe is for you! It’s true, moldy isn’t usually a quality we look for in our food, but when it comes to blue cheese, the mold cultures contribute largely to its unique texture and bold flavor.

Try your hand at making an authentic Rindless Blue Cheese using the ingredients and techniques listed in the excerpt below from cheesemaking expert Gianaclis Caldwell.

If you are interested in making your own artisan cheeses, Caldwell’s book, Mastering Artisan Cheesemaking, provides an incredible amount of detail around the intricacies of cheesemaking science with instructions for preparing a variety of cheese types.

Caldwell is passionate about cheese and has been an active contributor to the recent debate regarding FDA regulations around using wooden boards in the aging process. Get the full story here.

Her book is a must have for home hobbyists and anyone serious about the commercial artisan cheese business.Mastering Artisan Cheesemaking

And now, it’s moldy cheese time! Enjoy


Get Ready, Get Resilient

Are you resilient? How about we put your answer to the test, literally. Now, we know that assessment is always an important, albeit imperfect, subjective, and incomplete tool. In order to understand one’s skill in living a resilient lifestyle, Ben Falk, author of the award-winning The Resilient Farm and Homestead, developed the following assessment tool. […] Read More

Happy Holidays from Chelsea Green Publishing!

Today we kick off our Holiday Sale — with 35% off every purchase at our online bookstore. Simply use the code CGS16 at checkout from now until the end of the year. Along with this great discount, we are offering free shipping on any order over $100*. Are there homesteaders or organic gardeners on your […] Read More

We are Farmily: Everyday Life on Sole Food Street Farm

Food is the medium. The message is nourishment in its most elemental and spiritual form. That’s how author Michael Ableman sees the role of Sole Food Street Farm and the food it sells to markets, restaurants, and individuals. In the following excerpt from his new book, Street Farm: Growing Food, Jobs, and Hope on the […] Read More

Who Produces More Eggs: Ducks or Chickens?

During our monthlong focus on homesteading in September, we received a number of great questions with several of them centered on … ducks and chickens. Here is one such question that came in via Facebook: “I have read that ducks produce more eggs over a longer lifetime of productivity than chickens, but recently talked with […] Read More

From Farm-to-Table to Farm-to-Everything

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from hospital and office cafeterias to elementary schools and fast-casual restaurants. Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Today, most of the food consumed […] Read More
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