- 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 "pressing"
Making Home Cheese Making Cheaper
When you first start home cheese making, it is easy to end up spending a lot of money on all the equipment you feel like you have to have to make great cheese. There are cultures and...
- Posted March 19, 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
Pressing Your Cheese – Bringing It All Together
This post is Part 6 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts. Pressing your cheese is not only an important part of...
- Posted September 20, 2011
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
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
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 would give me enough weight to press the...
- Posted April 17, 2011