If you are new to the hobby of cheese making, you might have no idea, just as I didn’t when I first started out. I had never heard of it in any context and it took a bit of research to learn why and when I would use it.
So I thought I would help you out with telling you what I learnt back in those early days. Read more
If you’ve been making cheese for any period of time you’re probably aware of the conversations about raw milk versus pasteurized milk, or perhaps you’ve already started thinking about it from your own perspective.
If you do a quick Google search on raw milk vs pasteurized milk you can get lost in the plethora of information and sometimes heated debate about this subject very easily.
But what’s the fuss all about milk and how does it affect Cheese Making? Read more
You’re busy reading your way through a Cheddar, Gouda or a Red Leicester cheese recipe, getting prepared to try something new and there in the ingredients list is something you haven’t used before in your cheese making. Annatto! What is Annatto?