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
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. Read more
The festive season is certainly upon us, with less than a month until Christmas.
The stores are decorated, the carols have started (far too early in my mind) and the preparations have begun with cards, gifts and thoughts of indulgent Christmas dinners.
In the years since I started making cheese, it’s been my honor to break out a good home made cheese later on in the early evening when lunch has settled and the family feel like just a little nibble more.
So last week I set up six lovely raw milk Camembert to age over the last few weeks before Christmas, ready to be enjoyed for Christmas supper. Read more
Mozzarella, it’s the cheese that many new cheese makers try first because of its quick results, delicious taste and versatility of use.
Recipes like 30 Minute Mozzarella make it even more appealing, especially for those who are time poor but want to get involved in home cheese making and experience the thrill of creating their own cheese products.
But, while this recipe is quick and simple and caters to that need for instant gratification, it often causes new cheese makers the most frustration and questions about how to master the delightful stringy cheese they imagined creating. Read more
Today’s post is a short and sweet one, but hopefully also helpful in adding to your home cheese making repertoire.
Curd-Nerd has added 3 new soft cheese recipes to the recipe list for you to try your cheese making hand at.
We have also made a small change to the menu so that the Soft Cheese Recipes and the Hard Cheese Recipes have been split out into separate menus. This should make it quicker to find the recipes you want.
The latest recipes to be added include:
Chevré– a fresh goat’s milk cheese which is extremely simple to make
Cottage Cheese – extremely versatile and more delicious than the watery store bought stuff
Brie – known as ‘The Queen of Cheese’ this one is challenging, but well worth mastering
We’ll be adding even more recipes soon but if there are any specific cheese recipes you want to try out in the meantime, please let us know in the comments below and we’ll do our best to add it straight away.
Good luck with these new recipes and please, ask any questions that you have.