Category Archives: Soft Cheeses

Dream Cheese 2

Dream Cheese

I’m making the world’s most popular cheese today:  yogourt cheese.   Never heard of it?  That’s no surprise.   Around the world it is the most universally loved cheese, but in North America it is barely loved at all.  It’s known as leben or

Dream Cheese 2

Dream Cheese

I’m making the world’s most popular cheese today:  yogourt cheese.   Never heard of it?  That’s no surprise.   Around the world it is the most universally loved cheese, but in North America it is barely loved at all.  It’s known as leben or

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

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Camembert

———-Technique———— PART 1) Make soft cheese curds:  follow the same recipe as outlined in the soft cheese curd walk-through.  The only distinction is step three – the addition of a camembert ripening culture. First: Warm your milk to 90F Slowly

IMG_3792

Camembert

———-Technique———— PART 1) Make soft cheese curds:  follow the same recipe as outlined in the soft cheese curd walk-through.  The only distinction is step three – the addition of a camembert ripening culture. First: Warm your milk to 90F Slowly

Blue Cheese

Blue cheese is a mushroom lover’s cheese.  Over cheeses such as Stilton, Gorgonzola and Roquefort, fungus runs rampant.  This fungus that makes cheese blue sends out its mycelial roots through the flesh of the cheese and slowly digests it.  Stilton

Blue Cheese

Blue cheese is a mushroom lover’s cheese.  Over cheeses such as Stilton, Gorgonzola and Roquefort, fungus runs rampant.  This fungus that makes cheese blue sends out its mycelial roots through the flesh of the cheese and slowly digests it.  Stilton

mozzarella

Mozzarella

One need not be Italian to make mozzarella.  You don’t even need a buffalo. Mozzarella is a relatively easy cheese to make at home.  It’s not a terribly complicated process, nor is it long: mozzarella is a wonderful fresh cheese

mozzarella

Mozzarella

One need not be Italian to make mozzarella.  You don’t even need a buffalo. Mozzarella is a relatively easy cheese to make at home.  It’s not a terribly complicated process, nor is it long: mozzarella is a wonderful fresh cheese

Ricotta

Whey may well be the origin of the word ‘waste’, for so much leftover whey is tragically wasted.  As a cheesemaker, you’ll be faced with endless amounts of it: take one gallon of milk and make it into cheese, and

Ricotta

Whey may well be the origin of the word ‘waste’, for so much leftover whey is tragically wasted.  As a cheesemaker, you’ll be faced with endless amounts of it: take one gallon of milk and make it into cheese, and

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