John Rockwell

Journalist / Photographer

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area. In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.

John Rockwell's Articles ›

Made from Scratch

photos by John Rockwell -  The western-town look of Bravo Farms is the headquarters of Vintage Cheese. The souvenirs were cute, but I was really after the cheese. No, the title Read more ›

John Rockwell on Oct 1, 2017

Made from Scratch

If you’ve ever walked into a cheesemonger’s shop, the experience can be overwhelming and intimidating. Here are some guidelines to help guide you in your path to exploring great Read more ›

John Rockwell on Sep 1, 2017

Made from Scratch

If you’ve ever walked into a cheesemonger’s shop, the experience can be overwhelming and intimidating. A good shop has a variety of styles many people have never heard of Read more ›

John Rockwell on Aug 1, 2017

Made from Scratch

I have yet to make an aged blue, but I have made several variations of a petite blue that is made in the same style as a Brie, and Read more ›

John Rockwell on Jul 1, 2017

Made from Scratch

Blue cheese overwhelms me, but not because of its flavor. The number of varieties commercially available is what blows my mind. Blue cheese is one style of specialty cheese Read more ›

John Rockwell on Jun 1, 2017

Really Stinky Cheese - PART II

In my home laboratory, I am trying to make some washed rind cheese. It turns out that my first batch of Camembert was accidentally a smear-ripened cheese that I Read more ›

John Rockwell on May 1, 2017

Really Stinky Cheese - PART I

A visit to Stone Brewing World Bistro and Gardens is an idyllic gastropub experience, whether you’re visiting the Escondido location or Liberty Station—though at San Diego’s Liberty Station, conversations Read more ›

John Rockwell on Apr 1, 2017

Cheese Awakening

By trade, I’m an English teacher. But on the weekends these days, I make cheese. My students have picked up on this, and enjoy poking fun at my newfound Read more ›

John Rockwell on Mar 1, 2017

Cheesemaking in Southern California

Cheesemaking is a complex and subtle process in which every variable seems to matter. Cultures, which I had simply lumped into two categories—mesophilic medium temperature incubation and thermophilic higher Read more ›

John Rockwell on Feb 1, 2017

Cheesemaking in Southern California

At the end of December 2015, I decided to make mozzarella cheese for some holiday get-togethers. I had been thinking about making cheese since my drought-induced hiatus from homebrewing Read more ›

John Rockwell on Jan 1, 2017