QA7 – How Do I Label My Waxed Cheeses?

QA7 – How Do I Label My Waxed Cheeses?

How To label Cheese - Cheese Labels

So you’ve made a great looking round of cheese and now it’s time to wax it.

But once it’s waxed and stored away for aging, how do you ever remember which cheese is which, when it was made and when it will be ready?

Obviously the answer is to label the cheese, but how?

Don’t worry it’s extremely simple. Read more

Age Does Matter – Aging Homemade Cheese

Age Does Matter – Aging Homemade Cheese

Aging Cheese - How To Age Homemade Cheese

This post is Part 8 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page for previous parts.

It’s not always true what they say, that age doesn’t matter.

For cheese, it most certainly does.

Aging cheese (also known as ripening or maturing) is an important part of developing the signature of the particular cheese you are making. It allows time for millions of microbes and enzymes to do their thing, breaking down the proteins and fats into a complex combination of acids that influences how texture, taste and aroma are expressed in your chosen cheese.

A longer aging time causes a firmer, more intense cheese, whereas short aging times result in a more mild taste and a softer ‘paste’. Read more

Making Home Cheese Making Cheaper

Making Home Cheese Making Cheaper

Tips on homemade cheese molds, homemade cheese cloth and homemade cheese press ideas

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 Rennet to buy, stockpots and thermometers, pH meters and curd knifes, cheese cloth and molds and a press for hard cheeses.

Plus the price of good milk alone can be quite frightening!

And what if for some reason you end up deciding not to make cheese any more? Then you’ve spent good money that will go to waste.

Well there is no need to break the bank when you first start making cheese. You can easily save yourself a bit of money when you are first testing the waters of cheese making as a hobby, by altering or re-purposing common household items into cheese making equipment. Read more

Cheese Making Press – How To Press Cheese

Cheese Making Press – How To Press Cheese

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 shaping the cheese but is also important in creating the texture and as part of the aging process.

 

What Cheese Needs Pressing

Soft cheeses need either no pressing, are pressed under their own weight or have minimal light weight applied to form the cheese.

Hard cheese on the other hand must be pressed and after your cheese has been through each of the steps to get to the point of having curds ready to turn into cheese, you need to apply enough weight in a way that will knit the curds, expel any extra whey and create the shape of your final product.

Read more

Using Saturated Brine Solution In Cheese Making

Using Saturated Brine Solution In Cheese Making

Using A Saturated Brine Solution In Cheese Making

Most cheese recipes require salt to be added, rubbed or soaked in at some stage in the cheese making process. Salt is an important part of cheese making and has multiple purposes including assisting in drawing out whey, preserving the cheese and protection against undesirable moulds.

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Cheddaring Process | Demonstrating How It’s Done

Cheddaring Process | Demonstrating How It’s Done

Cheddaring Of Cheese - The Cheddaring Process

In my last post, I suggested that Farmhouse Cheddar is worth giving a go as your first hard cheese attempt.

The  beauty of Farmhouse Cheddar is that it skips the Cheddaring part of making Traditional Cheddar and saves a lot of time, and complexity.

Because it can be difficult to understand what the whole Cheddaring step of making Traditional Cheddar is all about if you haven’t seen it, or done it I thought I would post the You Tube videos below which demonstrate the Stacking, Cheddaring and Milling process of making Traditional Cheddar. Read more

Cooking Cheese Curds Known As Scalding The Curds

Cooking Cheese Curds Known As Scalding The Curds

This post is Part 5 of the continued basic home cheese making instructions. See the Curd Nerd Beginner page or the Basic Instructions category for previous parts.

With your curds all nicely cut and having had a 5 minute rest, for many recipes, the next step is to scald the curds.

Otherwise known as cooking the curds. Read more

Cutting The Curd – Curd Cutting Tool And How To Use

Cutting The Curd – Curd Cutting Tool And How To Use


Cutting The Curd - What Curd Cutting Tool - Cheese Curd Cutter Or Curd Knife

This post is Part 4 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts.

You’ve waited patiently, letting the Rennet do it’s thing and now you have a lovely firm, set curd.

Most recipes will instruct you to cut the curd at this point. Read more