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Last night we had the first frost of the coming Winter season.
And it was a good one. At -5º Celsius overnight the ground was icy white by this morning.
The first frost always signals a few changes for me. The frost cloths go on the citrus trees in our edible garden, the Yams get dug over after the first frost kills off the tops of the plants, and I prepare to get the Garlic planted to grow over the Winter.
It’s also my signal to stop making cheese for the Winter. Read more
If you’re making hard cheeses like Cheddar or Gouda, chances are you either already waxing them, or have been looking into how to do so.
Cheese wax is a pliable, paraffin based wax that is usually coloured red, yellow or black. You can also get green and blue wax.
On a side note, ever wondered why there are different colours? Read more
In the past we’ve talked a little bit about various ways to reduce the cost of your home cheese making adventures.
It seems costs savings are still on the minds of some home cheese makers since we’ve been asked a few times now if existing cheeses can be used as cultures for making new cheese, as a means towards saving money. Read more
In this article you will learn step by step how to make your own blue cheese culture (Penicillium Roqueforti) at home.
The best part?
You will save hundreds of dollars by producing your own Penicillium Roqueforti.
And if that’s not enough…
It allows you to have blue cheese cultures on hand for when you make your next blue cheese at home.
Dry, pasty, crumbly 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 planned, it’s a real disappointment, and the worst part is that you usually don’t know your cheese has gone that way until after you’ve waited weeks, or months, and then cut it open to find less than desirable results. Read more
Have you thought about selling your cheeses? Is it time to test your delicious creations out in the commercial market?
While most home cheese makers find making cheese for their family and friends enough of a thrill, some cheese making hobbyists decide to take things to the next level, and start thinking about selling their cheeses at markets or, if possible, in local stores.
With cheese making, there are a couple of real ‘buzz moments’ for me.
The first is when I get a really good, firm curd and get a strange satisfaction from cutting it in clean, neat lines. The other is when I make Camembert and see that gorgeous fluffy white mold growing over the cheese.
That beautiful Camembert cheese mold, there’s nothing better than watching that white blanket start to cover over each round, signally the beginnings of another successful Camembert batch. Read more