3 More Cheese Recipes, And A New Feature

Cheese Making Recipes

There have been a few changes around the Curd-Nerd household lately. One of which has allowed me to spend a little more time on my home cheese making.

I recently left my full time job and have been spending the last few weeks settling into a new routine. I have to say it has been quite strange after 20 years in the corporate world, aiming for the top of the ladder but it’s also exciting to be following a shift in priorities.

With a few extra hours available to me at home now, one of the things that I knew I would spend more time doing is making cheese. I’ve had in the back of my mind other cheese recipes that I am keen to have a go at but I have been sticking to my old favourites due to a lack of time to ‘play’ and trial.

So over the next few weeks, I’m going to be giving these recipes a go:

  • Edam – a semi hard cheese with a mild taste
  • Havarti – a cheese that is delicious grilled and melted
  • Blue Cheese – cheese with ‘blue’ mold veins throughout the cheese

I have added these new recipes to Curd-Nerd after researching all of the recipes I could find for each and bringing together what seemed to be the commonly agreed methods for making these cheeses.

Once I make these myself I will, of course, adjust the recipes if I find anything to be wrong or detrimental to the end result but in the meantime, if you also have a hankering to advance to a different cheese recipe why not try one of the above and let me know how it goes.

I’m always keen to hear the success other Curd-Nerds have with their cheese making.

I will continue to add new recipes to Curd-Nerd but if there are any specific cheese recipes you want to try out, please drop me a line in the comments below and I’ll do my best to research and find a recipe for you to test out.

On a different note, just to let you know that I have added a new feature to the comments area of Curd-Nerd.

It’s a very simply feature, but definitely handy none-the-less.

Now when you post a comment (thank you to all those who have got in touch) you will be able to subscribe to your comment so that when a reply is posted, you will be alerted via email.

The other great thing about the new feature is that if you spot a comment that another reader has posted, which you would also like to see the answer to, you can subscribe to that comment without actually having to comment yourself.

And while we’re talking comments….if you see a question, that you have the answer to, don’t be shy. Drop a comment back and join in the discussion. I don’t proclaim to be an expert by any means and if you have something valuable to add it would be a shame for other readers to miss out on your knowledge.

So go on! Join in with the comments and share a little of what you know : )

5 thoughts on “3 More Cheese Recipes, And A New Feature

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    Well, good luck with the transition! I’m in a similar process myself and it feels good to know there is someone else as crazy as me 🙂

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    Hi,

    I have made Halloumi a couple times and they turned out well. However, when frying them I noticed a lot of liquid in the pan. Is this normal or did I miss something during the process?

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      Hi Elsie

      Thanks for your question.

      It sounds like you might still have a bit of extra whey in your Halloumi, which is seeping out when you cook it. It’s not a problem in terms of whether the cheese is ok to eat or taste and it will evaporate with heat. With your next make, closely follow directions for curd size, temperatures, press weights and salting to help you expel more of the whey.

      Let us know how you go and ask any further questions if you have them : )

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    I am looking for a recipe to make Bishop Kennedy cheese. Seems like you can’t go wrong with cheese and whiskey. I’ve had no luck finding one. Any suggestions?

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      Sorry Jessica but I haven’t seen a recipe for Bishop Kennedy either. If you do find one, we’d love to share it though so please drop back and let us know if you track one down. Even better, if you make one, perhaps you could Be Our Guest and tell us all about it along with the recipe.

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