- 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
All posts tagged "aging"
Who Wants To Help A Fellow Curd-Nerd Out?
Buying equipment for cheese making can get expensive. I know I’ve said it before, but this concern often comes up in the comments or emails I receive from Curd-Nerd readers, so it’s definitely on peoples minds. And...
- Posted August 31, 2012
Preserving Methods | Vacuum Sealing
Once upon a time there was only cling film, and sandwich bags. Then someone found a way to take the concept of those two items and invented a product which didn’t just cover your food in plastic, but...
- Posted June 15, 2012
QA7 – How Do I Label My Waxed Cheeses?
So you’ve made a great looking round of cheese and now it’s time to wax it. But once it’s waxed and stored away for aging, how do you ever remember which cheese is which, when it was...
- Posted May 22, 2012
Age Does Matter – Aging Homemade Cheese
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...
- Posted May 8, 2012
Bandaging Cheese – Another Way To Preserve
If you feel so inclined to play with some older, traditional methods of preserving cheese, ‘bandaging’ is an interesting and fun technique to try out. It is also a more natural method that will appeal to those not...
- Posted November 12, 2011
Should You Use Cling Film For Wrapping Cheese?
Aging, preserving and storing cheese can present a few challenges for home cheese makers, between battling with rinds, molds, brines, wraps and waxes and trying to control humidity and temperatures. There are many tried and true methods...
- Posted August 31, 2011
QA2 – Why Does My Feta Melt When I Store It In Brine?
You’ve made a lovely batch of Feta. It’s been salted and aged and now you want to store it for use later on. You’ve followed the instructions and put it in a salty brine. A few days...
- Posted June 1, 2011
Camembert Ripening Process
As I’ve mentioned before, in this post, I love making Camembert and so far I have been lucky enough to end up with great looking and tasting cheese each time I make it so it’s been a...
- Posted May 5, 2011