- 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 "Hard Cheeses"
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
QA6 – Why Didn’t My Curd Knit Together?
If you’ve ever pressed a cheese and ended up with curd that has failed to knit together, you’ll know how disappointing this dilemma is. I certainly do! The point of pressing your cheese is to not only...
- Posted January 29, 2012
Lipase – A Helpful Busy Little Enzyme
What is Lipase? If you are new to the hobby of cheese making, you might have no idea, just as I didn’t when I first started out. I had never heard of it in any context and...
- Posted October 19, 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
Preserving Methods | Waxing Cheese
Wax on, Wax off, Wax on, Wax off – so says Mr Miyagi Ok, so perhaps that’s a bad play on words but it’s what comes to mind EVERY time I’m waxing my cheeses. Anyway, let’s move...
- Posted June 8, 2011