Kathy is great. After retiring from the work of running a family operated print shop with her husband, Bill, she joined the Beverage People as a part-time associate. She has been continually inspired and inspiring through her love of cheesemaking, in particular. She is a winemaker as well. Through her commitment to our cheesemaking club, Wheyward Bound, she has become one of the most advanced home cheesemakers in Sonoma County. She manages our emails, ensuring we get our passion into print and share it with you all.
Fresh Chevre/Fromage BlancCreamy, mild, slightly dry if well drained, Chèvre and Fromage Blanc are fermented cheeses that can be used plain or coated with herbs such as chives, or peppercorns.
Leaf Wrapped CheeseWrapping cheese in leaves is a fabulous way to age and flavor a variety of cheeses.
Saint Marcellin RecipeIt has a very thin rind so is usually kept in a small crock. As it ages, it develops a gooey texture. When it is warmed a little, Oh My, it is a runny delight!
PaneerIt’s so easy that you can start making it after lunch and serve it for dinner! It will keep for a couple of weeks in a closed container in the refrigerator. Yields about 1 1/2 lbs.
Gouda RecipeIt typically is made from pasteurized cow's milk and only aged for 2-6 months so it maintains a rich creamy flavor and consistency. 
Tomme RecipeTomme is the generic name for a class of cheese produced mainly in the French Alps and Switzerland. It is generally made in an 8 inch mold and can be made from any milk. 
CrescenzaThis is a delicious mild cow’s milk cheese originally from Italy. It is made to be soft and creamy with a very high moisture level. Therefore, it is meant to be eaten within a week or two.
