This post is Part 8 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page for previous parts. It’s not always true what they say, that age doesn’t matter. For cheese, it most certainly does. Aging (also known as ripening or maturing) is an important part of developing the signature of …
There have been a few changes around the Curd-Nerd household lately. One of which has allowed me to spend a little more time on my home cheese making. I recently left my full time job and have been spending the last few weeks settling into a new routine. I have to say it has been …
Recently I was on the hunt for a new apron for my Cheese Making. I don’t like using my general cooking Apron for my cheese making, just in case …. I found plenty of various styles out and about in the stores and online, but a lot of them were excessively (and in many cases …
When you first start home cheese making, it is easy to end up spending a lot of money on all the equipment you feel like you have to have to make great cheese. There are cultures and Rennet to buy, stockpots and thermometers, pH meters and curd knifes, cheese cloth and molds and a press …
As we all know, one of the most important steps in cheese making is getting a good curd set up. Without a good set up, most cheeses won’t ever become what they should be, and some won’t become anything much at all. Apart from pig or chook feed, or compost waste that is. Using the …
