- Why Your Camembert Isn’t Growing White Mold
- Preserving Methods | Vacuum Sealing
- Age Does Matter – Aging Homemade Cheese
- 3 More Cheese Recipes, And A New Feature
- Making Home Cheese Making Cheaper
- QA6 – Why Didn’t My Curd Knit Together?
- Bandaging Cheese – Another Way To Preserve
- Lipase – A Helpful Busy Little Enzyme
- QA5 – Why Doesn’t My Mozzarella Stretch Properly?
- Pressing Your Cheese – Bringing It All Together
There’s something new going on here at Curd-Nerd. We’ve been working on this project for a...
Last night we had the first frost of the coming Winter season. And it was a...
Dry, crumbly, pasty cheese. It’s the curse of any cheese that you hoped would turn out...
With cheese making, there are a couple of real ‘buzz moments’ for me. The first is...
Back in the day, an important part of getting a good, tasty cheese meant having the...
Many new home cheese makers are surprised to discover that you don’t need a whole lot...
Once upon a time there was only cling film, and sandwich bags. Then someone found a way...
So you’ve made a great looking round of cheese and now it’s time to wax it....
This post is Part 8 of the continued basic home cheese making instructions. See the Curd...
There have been a few changes around the Curd-Nerd household lately. One of which has allowed...
What We’ve Said Lately
QA1 – Why Did My Curd Stick To The Cheese Cloth?
So you’ve spent hours carefully making your cheese and now is the time to unwrap it and unveil it in all it’s glory. But you find when you start...
- Posted 27/04/2011
Future Posts With Quick Answers
photo © 2009 walknboston If you are a fellow cheese maker, no doubt you’ve been in the same situation as I have. You’re in the middle of a make...
- Posted 26/04/2011
Cutting The Curd – It’s Not As Scary As It Looks
This post is Part 4 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts. You’ve waited...
- Posted 24/04/2011
Keeping A Cheese Log Will Help You Make Better Cheese
Cheese making is a constant opportunity for learning and improving. With every cheese you make, there are a variety of changes that can occur naturally, be made purposefully or...
- Posted 19/04/2011
The Pressing Issue About Cheese
When I first started making hard cheeses I fashioned a cheese press out of all sorts of items. Filled stock pots of water, cans of food, rocks, anything that...
- Posted 17/04/2011
How To Monitor Your Camembert Maturation
I have to say that I think Camembert is one of my favourite cheeses to make. I thoroughly enjoy the ‘nurturing’ process that is required in the first few...
- Posted 14/04/2011
Adding Rennet – How To Achieve A Curd
This post is Part 3 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts. We’ve talked milk, we’ve...
- Posted 13/04/2011
Storing Your Cheese For Aging
When you get into making cheese, there quickly comes a point when you have to figure out just where you’re going to age and store all this fabulous cheese...
- Posted 13/04/2011