Cheese

Cheesemaking In The Early 19th Century

Posted by Ryan Kerr


Cheesemaking In The Early 19th Century
We have a very special episode today! Deanna Berkemeier, from Genesee Country Village & Museum in Mumford, NY, walks us through the process of making cheese from scratch. Deanna is a master at the art of Cheesemaking. We hope you enjoy this! If you’re ever in the Rochester, NY, area, be sure to put Genesee Country Village & Museum on your itinerary! You won’t regret it!

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18th Century Cheese Curd Fritters

Posted by Ryan Kerr


18th Century Cheese Curd Fritters
Today’s recipe is a little different: Cheese-curd fritters from Eliza Smith’s 1758 cookbook, “The Compleat Housewife.” We found it a bit challenging to make cheese curds in camp, but we managed to pull it off. If you don’t want to go to those lengths, you can often find cheese curds at your grocer. Either way, deep fried and topped with sugar, you can’t really go wrong! Enjoy!

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An 18th Century Cheese Soup

Posted by Ryan Kerr


An 18th Century Cheese Soup
This cheese soup is another recipe from Ann Cook’s 1755 cookbook, “Professed Cookery.” It’s a very easy and delicious little dish that is perfect for this cold weather. You have to try it!

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A Delicious Cheese Spread, Welsh Rabbit from 1788

Posted by Ryan Kerr

Today’s recipe is from Richard Briggs’ 1788 cookbook, “The English Art of Cookery” It’s for a delicious and easy cheese spread. Jon shows first how to make it, then he demonstrates three ways to serve it, including an authentic recipe for Welsh rabbit, a very popular Tavern food of the day!
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