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

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

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

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 : )

Cheese Christmas Gifts – Give A Cheesy Gift This Year

Cheese Christmas Gifts – Give A Cheesy Gift This Year


Cheese Christmas Gifts - Give A Cheesy Gift This Year

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

QA5 – Why Doesn’t My Mozzarella Stretch Properly?

QA5 – Why Doesn’t My Mozzarella Stretch Properly?

Why Doesn't My Mozzarella Stretch Properly? Stretching Mozzarella

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

QA4 – I Stored My Feta In Brine And Now It’s Too Salty!

QA4 – I Stored My Feta In Brine And Now It’s Too Salty!

Is Feta Cheese Salty? Why Is Feta Cheese Salty?Storing your Feta in Brine is the most common way to preserve this cheese, but what do you if your Feta ends up too salty to enjoy?

Everyone enjoys different levels of salt and Feta is a cheese that has a saltier taste associated with it due to the aging method and the usual preservation method.

In fact if you ever get the chance to eat a traditional Feta from Greece or Cyprus, it’s likely the cheese will be much more salty than any other Feta you’ve eaten.

But, after the hard work you put into your Feta, it can be disappointing when you end up with a batch of cheese that is inedible because of too much salt. Read more

3 New Soft Cheese Recipes!

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.