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

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

4 New Recipes To Celebrate!

4 New Recipes To Celebrate!

cheese making

Wow! Curd-Nerd has just recently reached 400 (plus) subscribers!

I’m super excited that we have so many keen home cheese makers out there. And I’m so appreciative that so many of you have chosen to sign up to Curd-Nerd, and allow me to wander into your inbox every month (or so).

When I started this website approximately 18 months ago, I really didn’t know if anyone would ever read it, or find it useful. All I knew was that I wanted to share information on home cheese making and spread the word on how easy and enjoyable this hobby can be. Read more

Vacuum Sealing Cheese | Cheese Preservation Techniques

Vacuum Sealing Cheese  | Cheese Preservation Techniques

Vacuum Sealing Cheese | Preserving Cheese Methods

Once upon a time there was only cling film, and sandwich bags. Then someone found a way to take the concept of those two items and invented a product which didn’t just cover your food in plastic, but it actually sucked out all the air first, creating a air-tight, vacuum sealed wrapper.

Welcome to the Vacuum Sealer! Read more

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

3 More Cheese Recipes, And A New Feature

Cheese Making Recipes

There have been a few changes around the Curd-Nerd household lately. One of which has allowed me to spend a little more time on my home cheese making.

I recently left my full time job and have been spending the last few weeks settling into a new routine. I have to say it has been quite strange after 20 years in the corporate world, aiming for the top of the ladder but it’s also exciting to be following a shift in priorities.

With a few extra hours available to me at home now, one of the things that I knew I would spend more time doing is making cheese. I’ve had in the back of my mind other cheese recipes that I am keen to have a go at but I have been sticking to my old favourites due to a lack of time to ‘play’ and trial.

So over the next few weeks, I’m going to be giving these recipes a go:

  • Edam – a semi hard cheese with a mild taste
  • Havarti – a cheese that is delicious grilled and melted
  • Blue Cheese – cheese with ‘blue’ mold veins throughout the cheese

I have added these new recipes to Curd-Nerd after researching all of the recipes I could find for each and bringing together what seemed to be the commonly agreed methods for making these cheeses.

Once I make these myself I will, of course, adjust the recipes if I find anything to be wrong or detrimental to the end result but in the meantime, if you also have a hankering to advance to a different cheese recipe why not try one of the above and let me know how it goes.

I’m always keen to hear the success other Curd-Nerds have with their cheese making.

I will continue to add new recipes to Curd-Nerd but if there are any specific cheese recipes you want to try out, please drop me a line in the comments below and I’ll do my best to research and find a recipe for you to test out.

On a different note, just to let you know that I have added a new feature to the comments area of Curd-Nerd.

It’s a very simply feature, but definitely handy none-the-less.

Now when you post a comment (thank you to all those who have got in touch) you will be able to subscribe to your comment so that when a reply is posted, you will be alerted via email.

The other great thing about the new feature is that if you spot a comment that another reader has posted, which you would also like to see the answer to, you can subscribe to that comment without actually having to comment yourself.

And while we’re talking comments….if you see a question, that you have the answer to, don’t be shy. Drop a comment back and join in the discussion. I don’t proclaim to be an expert by any means and if you have something valuable to add it would be a shame for other readers to miss out on your knowledge.

So go on! Join in with the comments and share a little of what you know : )

QA6 – Why Didn’t My Curd Knit Together?

QA6 – Why Didn’t My Curd Knit Together?

Why Didn't My Curd Knit Together?

If you’ve ever pressed a cheese and ended up with curd that has failed to knit together, you’ll know how disappointing this dilemma is. I certainly do!

The point of pressing your cheese is to not only expel the whey but it is also how the small curds are knitted together to form the smooth shape, texture and density of the cheese.

When the curds don’t knit properly you will get a range of results from creases, cracks and crevices throughout the cheese, or a complete catastrophe of curd that doesn’t form any kind of shape or mass and just falls apart.

So what causes a lack of knit with cheese curds? Read more

Bandaging Cheese – Cheese Preservation Techniques

Bandaging Cheese – Cheese Preservation Techniques

Bandaging Cheese - Cheese Preservation Techniques

If you feel so inclined to play with some older, traditional methods of preserving cheese, ‘bandaging’ is an interesting and fun technique to try out. 

It is also a more natural method that will appeal to those not wanting to preserve their cheese with colored waxes.

Bandaging involves wrapping your cheese in cheese cloth bandage and then sealing it with a fat based product like lard. And while it is still a slightly messy preserving technique much like waxing, it looks pretty neat when it’s done.

It also produces a better flavored cheese due to the molds that form around the bandage and contribute to the aging of the cheese. Bandaging also allows your cheese to breathe as compared to wax or vacuum sealing. Read more