Subscriptions are available at $15.00 per year. Please send your payment and mailing address. You will receive at least one issue per year postage paid.

• Spring 1999 topics: Starter culture, Adding rennet, Acidity tests, and Resources
• Winter 2000 topics: Seasonal Dairying and Cheese making, Brining, Natural starter cultures, and Resources
• Fall 2002 topics: Starter culture comprehensive: properties and usage, Traditional and old world cheese making, Cutting the curds, Designing a cheese cellar, Smoking cheese, and Resources
• Summer 2005 topics: Pressing cheese, Brie and Camembert Recipes, Affinage of Bloomy-rind cheeses, and Resources
• Spring 2006 topics: Cheese Ripening Facility Considerations
• Summer 2006 topics: Cheese class notes, Travels, Lactic soft-ripened cheeses, Milk and cheese testing, and resources.
• Summer 2007 topics: Art of Cheesemaking, Travels, Washed-rind Affinage, Tomme, and Resources
• Fall 2008 topics: Travels, Food Safety, Transhumance and Cheesemaking in the French Pyrenees, Affinage: Environmental Requirements, Cheddar and Resources.
•  Fall-Winter 2009 topics:   News, Travels, The Circle, Wood, Washed curd cheese, Goat Song book review, and Resources.

Postage paid Prices are:

I am the author of the chapter "The Art of Cheesemaking" in American Farmstead Cheese, by Paul Kindstedt, Ph.D. with the Vermont Cheese Council, Chelsea Green Publishing Company.

I write frequently for the CreamLine.