New Feature On Curd-Nerd

New Feature On Curd-Nerd

NewThere’s something new going on here at Curd-Nerd.

We’ve been working on this project for a while and, now, we think it’s ready to share with you.

It’s our new forum feature.

We’re excited to announce that the Curd-Nerd forum is live! Read more

Is Cheese Making Seasonal?

Is Cheese Making Seasonal?

Is Cheese Making Seasonal? Seasonal CheeseLast 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

BeesWax Cheese Wax

BeesWax Cheese Wax

Waxing Cheese With Beeswax

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?

propagating cheese culturesIn 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)

How To Make Blue Cheese Cultures (Penicillium Roqueforti)Are you a blue cheese fan? Do you love yourself some funky blue mold?

I have to say that blues aren’t my favourite cheese, but I can certainly enjoy the right one when I’m in the mood. I’ve had a couple of blues that were absolutely delicious, and there are certain times when I crave that extra something in my cheese.

If you’re a blue cheese fan and a home cheese maker, I’m guessing you’re either already trying your hand at making your own blues? Or at least it’s in your future plans.

A lot of Curd-Nerd’s are absolutely passionate about their blues, and are busy perfecting their own version. Some have great success, others are finding it a bit more challenging. Getting that blue mold to grow as it should is usually the biggest test. Read more

Do You Keep Making Dry, Crumbly Cheese?

Do You Keep Making Dry, Crumbly Cheese?

Do You Keep Making Dry, Crumbly Cheese?

Dry, crumbly, pasty 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?

How Long Do You Need To Age Raw Milk Cheeses?

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

camembert mold, camembert cheese mold, camembert mould

 

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