4 New Recipes To Celebrate!

By on 23/10/2012

cheese making

Wow! Curd-Nerd has just recently reached 400 (plus) subscribers!

I’m super excited that we have so many keen home cheese makers out there. And I’m so appreciative that so many of you have chosen to sign up to Curd-Nerd, and allow me to wander into your inbox every month (or so).

When I started this website approximately 18 months ago, I really didn’t know if anyone would ever read it, or find it useful. All I knew was that I wanted to share information on home cheese making and spread the word on how easy and enjoyable this hobby can be.

I found that when I started out making cheese at home I had almost no where to turn, to try and figure out what was going wrong when I had my failures, or how to sort them out so my cheese would work out better the next time around.

So I made it my mission to create a resource that had information that was easy to understand and not full of technicalities and jargon. I wanted to create a place where home cheese making was presented in a way that let others know it wasn’t as difficult and back breaking as they might have come to believe. That they could start making their own cheese, without a great deal of complexity or cost.

And then I got busy writing, and waited to see who else would join me.

As I write this, 408 of you have and while this isn’t one of those monster, 50k plus subscriber blogs, I’m more than happy and grateful to share this space with 408 (and growing) wonderful, keen home cheese makers.

So as a small ‘Thank You’ for you joining me, and reading, I’ve added 4 new cheese recipes to the site for you to try out.

Check out the Soft Cheese Recipes, and the Hard Cheese Recipes lists and you’ll find the following new recipes:

2 New Soft Cheeses

Queso Fresco

Mascarpone

2 New Hard Cheeses

Gruyére

Manchego

Have fun expanding your cheese repertoire with these new recipes.

By the way, I try and keep my recipes simple so if there is anything you don’t understand, or there’s something that I’ve written oddly and doesn’t make sense, make sure you drop me a comment and I’ll sort it out. The easier, the better : )

Right, and now I’m off to make a batch of fresh, home made Feta after KICKING myself for having to buy some the other day.

New note to self: you are never too busy to make cheese if the alternative is paying those ridiculous, over inflated prices.

11 Comments

  1. Renier Richter

    23/10/2012 at 10:14 pm

    Greetings from Cape Town, South Africa,

    Just a note to congratulate you on the excellent content on your website. It is my main point of reference on anything vaguely cheesy and I punt it to all other wannabee cheese makers I might have the pleasure of speaking to.

    On the weekend I cut a slab off the Havarti I made off your recipe. Nothing short of astounding. Beautiful flavour, texture and nose. Some credit must be given to the executor of the fine recipe, though, but without the direction, all efforts would’ve been fruitless.

    Thank you very much and keep up the good work.

    Off to Gruyere my way through a few gallon of milk.

    Thank you, thank you, thank you.

    Best regards,

    Renier

    • curdnerd

      17/11/2012 at 2:08 pm

      Hi Renier

      Thank you so much for your comment!

      I really appreciate your kind words and I am so pleased you are enjoying the site, and finding it useful.

      I look forward to sharing more information with you : )

  2. Linda

    24/10/2012 at 3:08 am

    Hello,
    Before I make the Mascarpone, I would like to know if this is a sweet cheese or will it be tangy?
    Thanks

    • curdnerd

      24/10/2012 at 8:35 am

      Hi Linda

      Thanks for your question.

      Because Mascarpone is made with cream, it is a sweeter cheese, often used in making Tiramisu and other deserts.

  3. chris budo

    24/10/2012 at 4:18 am

    Thank you for your great hints and information. I am especially happy to see your recipe got Gruyere. I have been tying to make this style cheese at home for several months and find your recipe to be easier to follow an more straight forward. I look forward to trying it later this week

    • curdnerd

      24/10/2012 at 8:37 am

      Hey Chris

      Thanks for your comment.

      Pleased that the Gruyere recipe will be useful for you. Good luck with the make, and by all means, drop back and ask any questions if you run into trouble : )

  4. John Proestakes

    08/01/2013 at 7:15 am

    I’ve always wanted to try queso fresco, cheers!

  5. Janine

    22/01/2014 at 5:11 am

    From what I read lipase is a cheese flavoring
    , not everyone likes, can I opt not to use?

  6. Janine

    22/01/2014 at 5:13 am

    Can non oxidized salt be substituted for cheese salt in all recipes?

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