All of our recipes have been tested and made many times by employees. All the necessary ingredients (except the milk!) and equipment are available either in our store or on our website. Most of the equipment is probably already in your kitchen.
Our recipes all have easy to follow instructions and there is a wide variety of cheeses represented from fresh easy cheeses such as ricotta, cream cheese and cottage cheese to bloomy rinds and aged cheeses. Let us show you the whey!
Camembert & BrieThe recipe for this white mold ripened cheese makes about 36 ounces of cheese when complete. There are only slight process differences between Brie and Camembert.
CheddarMany of us consider cheddar the Holy-Grail of cheese. It has all the components of what we think of as “cheese”. Sharp yet clean tasting,
firm textured, easy to melt, easy to grate, and the aged versions are perfect with crackers.
Downside: waiting for the results.
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. 
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!
ValencayThis cheese is a decadent french-style soft goat cheese that comes with its own mythology explaining its unique pyramidical shape.