BeesWax Cheese Wax

BeesWax Cheese Wax

 

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

QA9 – Can You Use Existing Cheese As Cultures For New Cheese?

QA9 – Can You Use Existing Cheese As Cultures For New Cheese?

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

How To Make Blue Cheese Cultures (Penicillium Roqueforti)

How To Make Blue Cheese Cultures (Penicillium Roqueforti)

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.

Read more

Do You Keep Making Dry, Crumbly Cheese?

Do You Keep Making Dry, Crumbly Cheese?

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

QA8 – How Long Do I Have To Age My Raw Milk Cheeses Before I Can Sell Them?

QA8 – How Long Do I Have To Age My Raw Milk Cheeses Before I Can Sell Them?

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.

Read more

Why Your Camembert Isn’t Growing White Mold

Why Your Camembert Isn’t Growing White Mold

 

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

Easy To Create Cheese Ripening Box For Aging Cheese At Home

Easy To Create Cheese Ripening Box For Aging Cheese At Home

When I last wrote, I asked for your help in sharing with the Curd Nerd readers what other home cheese makers are using to ripen and age their cheeses.

There comes a time when most home cheese makers decide to move on from making fresh cheeses, to aged cheeses, but one thing that often holds them back is the seemingly difficult task of creating the right aging environment for their cheeses to mature in.

But a cheese ripening box really doesn’t have to be that hard, or too expensive. Read more

Who Wants To Help A Fellow Curd-Nerd Out?

Who Wants To Help A Fellow Curd-Nerd Out?

Buying equipment for cheese making can get expensive.

I know I’ve said it before, but this concern often comes up in the comments or emails I receive from Curd-Nerd readers, so it’s definitely on peoples minds.

And yet, not investing in certain pieces of equipment can make some parts of the cheese making process much more difficult, particularly when it comes to aging.

Wine fridges have recently become popular for creating a suitable environment for cheese aging, with the necessary temperatures and a dedicated aging area, but what if you’re not in a position to spend the money on a wine fridge, or you simply don’t want another appliance in your home? Read more