Comments on: 3 More Cheese Recipes, And A New Feature https://curd-nerd.com/3-more-cheese-recipes/ Your Essential Home Cheese Making Resource Wed, 30 Jan 2019 00:54:45 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: Ann Nash1 https://curd-nerd.com/3-more-cheese-recipes/#comment-71736 Sun, 03 Apr 2016 20:05:04 +0000 https://curd-nerd.com/?p=1070#comment-71736 I would like to make Saint Agur cheese if anyone knows of a recipe

]]> By: Curd-Nerd https://curd-nerd.com/3-more-cheese-recipes/#comment-24955 Fri, 04 Apr 2014 04:14:36 +0000 https://curd-nerd.com/?p=1070#comment-24955 In reply to Jessica.

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.

]]> By: Jessica https://curd-nerd.com/3-more-cheese-recipes/#comment-14274 Fri, 07 Mar 2014 05:16:46 +0000 https://curd-nerd.com/?p=1070#comment-14274 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?

]]> By: Kitty https://curd-nerd.com/3-more-cheese-recipes/#comment-8041 Thu, 06 Jun 2013 19:20:34 +0000 https://curd-nerd.com/?p=1070#comment-8041 Hi CurdNerd, I am so enjoying your website. I hope you are enjoying your time at home. My time has shifted also the past few years and I’m just new to this cheese making stuff. I would love to see a recipe for a swiss cheese : ).

Thank you for all of your time and knowledge

]]> By: curdnerd https://curd-nerd.com/3-more-cheese-recipes/#comment-578 Tue, 22 May 2012 03:46:48 +0000 https://curd-nerd.com/?p=1070#comment-578 In reply to Elsie.

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 : )

]]> By: Elsie https://curd-nerd.com/3-more-cheese-recipes/#comment-572 Sat, 19 May 2012 20:50:40 +0000 https://curd-nerd.com/?p=1070#comment-572 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?

]]> By: Jonzie https://curd-nerd.com/3-more-cheese-recipes/#comment-550 Tue, 01 May 2012 09:11:59 +0000 https://curd-nerd.com/?p=1070#comment-550 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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