It’s been over a month since I made a cheese. I missed not having cheese that I made around to offer people, but then again, I was traveling a great deal in September and it just didn’t make sense to try to make a cheese on the rare weekend I was home. Actually I thought […]
Category Archive for 'Cheese'
Out of all the fresh cheeses I’ve made so far, I think this one is my favorite. It certainly is GC’s. Cabécou is a goat cheese, that is ripened for a short time 10-15 days. It took a lot longer to make then my other attempts, but I think it was well worth it. Perhaps […]
With two success at cheesemaking under my virtual belt, I decided to move onto making a basic goat cheese, also known as chèvre. I began as usual, reading the recipe, ordering what I needed; in this case a new culture and molds and a draining tray. The author recommends a specific culture for each cheese, but […]
A few weeks ago I started making cheese using the book Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses. The book goes from easy to hard and does suggest taking some time to work with the easy recipes before trying the harder ones. So as much as I want to make […]
I love cheese. There are so many varieties from the buttery soft Brie and Camembert to the crystallized aged Gouda. There are sharp cheeses and sweet cheeses and savory cheeses. I love eating cheese. While I really enjoy eating cheese, the question now becomes, can I make cheese? I have a great source of grass-fed milk. I love the feeling […]