Category Archives: Fresh Cheeses

Paneer-2

Paneer

Paneer (A.K.A. queso fresco) is a unique style of cheese whose only close cousin is Ricotta.  Unlike other cheeses, it is made not with cultures or rennet, but rather with a combination of heat and acid.  To make this cheese,

Paneer-2

Paneer

Paneer (A.K.A. queso fresco) is a unique style of cheese whose only close cousin is Ricotta.  Unlike other cheeses, it is made not with cultures or rennet, but rather with a combination of heat and acid.  To make this cheese,

Rennet Cheese-2

Basic Soft Curd

This is a the basic recipe from which most cheeses evolve.  Learn to make these curds well, and you’ll be able to transform them into camembert, blue cheese, mozzarella, cheddar, gouda and many other soft cheeses.  Techniques to make these

Rennet Cheese-2

Basic Soft Curd

This is a the basic recipe from which most cheeses evolve.  Learn to make these curds well, and you’ll be able to transform them into camembert, blue cheese, mozzarella, cheddar, gouda and many other soft cheeses.  Techniques to make these

Chevre

If you’ve got some goat milk, you’ll be shocked at how little effort is needed to turn goat milk into chevre. Chevre takes about two days to make. But for most of that time, the cheese is making itself in

Chevre

If you’ve got some goat milk, you’ll be shocked at how little effort is needed to turn goat milk into chevre. Chevre takes about two days to make. But for most of that time, the cheese is making itself in