- 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 "Cheddar"
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
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
Adventures in Cheese | Guest Post
Today’s post is Curd-Nerd’s first guest post and comes from Louise, a regular Camembert maker who is also venturing into other cheeses such as Stilton and Cheddar. In this post she takes us from a simple thought...
- Posted July 13, 2011
Cheddaring Process | Demonstrating How It’s Done
In my last post, I suggested that Farmhouse Cheddar is worth giving a go as your first hard cheese attempt. The beauty of Farmhouse Cheddar is that it skips the Cheddaring part of making Traditional Cheddar and...
- Posted June 22, 2011
The Easy Going Member Of The Cheddar Family
Many recipes that have cheese as a main ingredient really do demand the true full and sharp taste of Cheddar. Think cheese scones and cheese puffs. They just wouldn’t be the same with a more mild flavoured...
- Posted June 15, 2011