A Cheese Makers Guide to Tofu
While I may be known for my meat-curing, dairy-loving ways, I really enjoy tofu. I blame college. I spent my college days at UC Santa Cruz, the vegan capital of the world. Vegetarian food was cheap and easy to find in Santa Cruz and tofu was the protein of choice. I also had a modern dancer for a roommate, so we frequently had tofu in the fridge. Read more ›