<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Sustainable Eats &#38; the Dancing Goat Gardens Communal Project &#187; Cheesemaking</title>
	<atom:link href="http://www.sustainableeats.com/category/cheesemaking/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sustainableeats.com</link>
	<description>Because Food Doesn&#039;t Have to Come From the Store</description>
	<lastBuildDate>Thu, 09 Feb 2012 07:21:48 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.2.1</generator>
		<item>
		<title>Upcoming Cheesemaking Classes</title>
		<link>http://www.sustainableeats.com/2011/09/22/upcoming-cheesemaking-classes/</link>
		<comments>http://www.sustainableeats.com/2011/09/22/upcoming-cheesemaking-classes/#comments</comments>
		<pubDate>Fri, 23 Sep 2011 06:26:03 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=3377</guid>
		<description><![CDATA[I&#8217;m super excited to share some local cheesemaking classes with you. Mark Solomon, home cheesemaking extraordinaire, will be teaching two classes coming up at Mangia Bene Cooking School in Maple Leaf- Tuesday October 4 for soft cheeses and Tuesday October &#8230; <a href="http://www.sustainableeats.com/2011/09/22/upcoming-cheesemaking-classes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2011/09/22/upcoming-cheesemaking-classes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bloomy Rind, Improves with Age, I Call This Cheese &#8220;Annette&#8221; by Pav Cherney</title>
		<link>http://www.sustainableeats.com/2010/08/25/bloomy-rind-improves-with-age-i-call-this-cheese-annette/</link>
		<comments>http://www.sustainableeats.com/2010/08/25/bloomy-rind-improves-with-age-i-call-this-cheese-annette/#comments</comments>
		<pubDate>Thu, 26 Aug 2010 06:13:23 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>
		<category><![CDATA[bloomy rind goat cheese]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=2449</guid>
		<description><![CDATA[Left my cheese aging after only 10 days, Right Mt. Townsend Seastack When Annette and I started talking about cheesemaking, it didn’t take much time for us to share the woe that many, if not all, cheesemakers experience: cheese failures. &#8230; <a href="http://www.sustainableeats.com/2010/08/25/bloomy-rind-improves-with-age-i-call-this-cheese-annette/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/08/25/bloomy-rind-improves-with-age-i-call-this-cheese-annette/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>More Cheese Flop &#8211; and A Beacon of Cheesy Hope</title>
		<link>http://www.sustainableeats.com/2010/08/25/more-cheese-flop-and-a-beacon-of-cheesy-hope/</link>
		<comments>http://www.sustainableeats.com/2010/08/25/more-cheese-flop-and-a-beacon-of-cheesy-hope/#comments</comments>
		<pubDate>Thu, 26 Aug 2010 02:15:07 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>
		<category><![CDATA[soft goat cheese]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=2442</guid>
		<description><![CDATA[My family eats a lot of pressed cheeses &#8211; cheddar being their favorite, a washed rind tomme is mine. And while we can get Beecher&#8217;s cheddar (local but still somewhat dairy pool, not organic but they don&#8217;t use growth hormones, &#8230; <a href="http://www.sustainableeats.com/2010/08/25/more-cheese-flop-and-a-beacon-of-cheesy-hope/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/08/25/more-cheese-flop-and-a-beacon-of-cheesy-hope/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Local Cheesemaking Classes</title>
		<link>http://www.sustainableeats.com/2010/06/08/local-cheesemaking-classes/</link>
		<comments>http://www.sustainableeats.com/2010/06/08/local-cheesemaking-classes/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 00:13:10 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[seattle cheesemaking classes]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=2173</guid>
		<description><![CDATA[I have another amazing opportunity for you! Live in Seattle? Like cheese? The first class is tomorrow so pull out your calendars! Washington Cheese Guild is offering cheesemaking classes to Seattle Farm Co-op members at a special discounted rate of &#8230; <a href="http://www.sustainableeats.com/2010/06/08/local-cheesemaking-classes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/06/08/local-cheesemaking-classes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Fancy Farming?</title>
		<link>http://www.sustainableeats.com/2010/04/29/fancy-farming/</link>
		<comments>http://www.sustainableeats.com/2010/04/29/fancy-farming/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 19:17:43 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Chickens]]></category>
		<category><![CDATA[Dairy Goats]]></category>
		<category><![CDATA[Eating locally]]></category>
		<category><![CDATA[Growing Groceries - Plants, Seeds and Growing Tips]]></category>
		<category><![CDATA[Goat Fest]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=2065</guid>
		<description><![CDATA[Do you want to be a farmer but live in the city? You can! This weekend the Seattle Urban Farming Coop is having an awareness and fundraiser at Ravenna Ridge SPOT Farm (7355 33rd Ave NE, Seattle, WA 98115.) It&#8217;s &#8230; <a href="http://www.sustainableeats.com/2010/04/29/fancy-farming/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/04/29/fancy-farming/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Cow or Goat Milk Tomme Cheese</title>
		<link>http://www.sustainableeats.com/2009/05/20/cow-or-goat-milk-tomme-cheese/</link>
		<comments>http://www.sustainableeats.com/2009/05/20/cow-or-goat-milk-tomme-cheese/#comments</comments>
		<pubDate>Wed, 20 May 2009 06:45:54 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[cow milk tomme recipe]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=26</guid>
		<description><![CDATA[Last week I made a tomme cheese from cow&#8217;s milk.  It will be a few months before I know for sure how it turned out but the curds were tasty and they knit together perfectly (unlike my monterey jack flop.)  &#8230; <a href="http://www.sustainableeats.com/2009/05/20/cow-or-goat-milk-tomme-cheese/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/05/20/cow-or-goat-milk-tomme-cheese/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Making Mozzrella and Whey Ricotta</title>
		<link>http://www.sustainableeats.com/2009/04/15/making-mozzrella-and-whey-ricotta/</link>
		<comments>http://www.sustainableeats.com/2009/04/15/making-mozzrella-and-whey-ricotta/#comments</comments>
		<pubDate>Wed, 15 Apr 2009 05:24:05 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[homemade mozzarella]]></category>
		<category><![CDATA[spent whey ricotta]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1214</guid>
		<description><![CDATA[Last Saturday I set about making mozzarella again. It makes me really mad when I can&#8217;t get something to work (or I misplace something and can&#8217;t locate it.) I will spend all my energy figuring it out. I knew the &#8230; <a href="http://www.sustainableeats.com/2009/04/15/making-mozzrella-and-whey-ricotta/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/04/15/making-mozzrella-and-whey-ricotta/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Cultured Dairy Products</title>
		<link>http://www.sustainableeats.com/2009/03/18/cultured-dairy-products/</link>
		<comments>http://www.sustainableeats.com/2009/03/18/cultured-dairy-products/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 23:29:20 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1172</guid>
		<description><![CDATA[Once we decided we would only eat food if we could trace all ingredient sources I found a raw cow and goat milk dairy. We had a source for milk but what about kefir, yogurt, butter, sour cream and cheese? &#8230; <a href="http://www.sustainableeats.com/2009/03/18/cultured-dairy-products/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/18/cultured-dairy-products/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Soft Goat Cheese</title>
		<link>http://www.sustainableeats.com/2009/03/11/soft-goat-cheese/</link>
		<comments>http://www.sustainableeats.com/2009/03/11/soft-goat-cheese/#comments</comments>
		<pubDate>Wed, 11 Mar 2009 23:04:10 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>
		<category><![CDATA[chevre]]></category>
		<category><![CDATA[how to make soft goat cheese]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1163</guid>
		<description><![CDATA[We&#8217;ve been getting goat&#8217;s milk from St. John&#8217;s Creamery in Everett every few weeks. So far I&#8217;ve made a chevre-type cheese several times and been very impressed with how simple it is to make and how fresh and clean it &#8230; <a href="http://www.sustainableeats.com/2009/03/11/soft-goat-cheese/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/11/soft-goat-cheese/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Making Whey</title>
		<link>http://www.sustainableeats.com/2009/03/09/making-whey/</link>
		<comments>http://www.sustainableeats.com/2009/03/09/making-whey/#comments</comments>
		<pubDate>Mon, 09 Mar 2009 22:13:08 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Cheesemaking]]></category>
		<category><![CDATA[Local Dairy - Where To Get It And What To Do With It]]></category>
		<category><![CDATA[curds and whey]]></category>
		<category><![CDATA[how do you make whey]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1151</guid>
		<description><![CDATA[Over the weekend I started a new experiment &#8211; making whey. Prior to the advent of canning people used fermentation as a method to preserve fruits, vegetables, meat and dairy. Whey was something plentiful since it&#8217;s a by-product of making &#8230; <a href="http://www.sustainableeats.com/2009/03/09/making-whey/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/09/making-whey/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
	</channel>
</rss>

