All posts by Curd-Nerd

  • cheese making forum
    New Feature On Curd-Nerd

    There’s something new going on here at Curd-Nerd. We’ve been working on this project for a while and, now, we think it’s ready to share with you. It’s our new forum feature. We’re excited to announce that...

    • Posted July 1, 2014
    • 0
  • seasonal cheese
    Is Cheese Making Seasonal?

    Last night we had the first frost of the coming Winter season. And it was a good one. At -5º Celsius overnight the ground was icy white by this morning. The first frost always signals a few...

    • Posted May 29, 2014
    • 0
  • beeswax cheese wax
    Bees Wax Cheese Wax

    If you’re making hard cheeses like Cheddar or Gouda, chances are you either already waxing them, or have been looking into how to do so. Cheese wax is a pliable, parrifin based wax that is usually coloured...

    • Posted April 1, 2014
    • 5
  • propagating cheese cultures
    QA9 – Can You Use Existing Cheese As Cultures For New Cheeses?

    In the past we’ve talked a little bit about various ways to reduce the cost of your home cheese making adventures. Making Home Cheese Making Cheaper Cultivate Your Own Blue Mold Make Your Own Cultures It seems...

    • Posted February 9, 2014
    • 3
  • blue cheese recipe
    Cultivate Your Own Blue Mold

    Are you a blue cheese fan? Do you love yourself some funky blue mold? I have to say that blues aren’t my favourite cheese, but I can certainly enjoy the right one when I’m in the mood....

    • Posted September 29, 2013
    • 5
  • cheese making
    Do You Keep Making Dry, Crumbly Cheese?

    Dry, crumbly, pasty cheese. It’s the curse of any cheese that you hoped would turn out smooth and soft. There are cheeses that we expect to have a slightly drier or crumblier texture, but when it isn’t...

    • Posted May 27, 2013
    • 1
  • aging cheese
    QA8 – How Long Do I Have To Age My Raw Milk Cheeses Before I Can Sell Them?

    Have you thought about selling your cheeses? Is it time to test your delicious creations out in the commercial market? While most home cheese makers find making cheese for their family and friends enough of a thrill,...

    • Posted March 20, 2013
    • 2
  • camembert rind
    Why Your Camembert Isn’t Growing White Mold

    With cheese making, there are a couple of real ‘buzz moments’ for me. The first is when I get a really good, firm curd and get a strange satisfaction from cutting it in clean, neat lines. The other...

    • Posted December 17, 2012
    • 6