In this article you will learn step by step how to make your own blue cheese culture (Penicillium Roqueforti) at home.
The best part?
You will save hundreds of dollars by producing your own Penicillium Roqueforti.
And if that’s not enough…
It allows you to have blue cheese cultures on hand for when you make your next blue cheese at home.
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
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
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:
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.
Today’s post is Curd-Nerd’s first guest post and comes from Louise, a regular Camembert maker who is also venturing into other cheeses such as Stilton and Cheddar.
In this post she takes us from a simple thought about making cheese through to her success at creating delicious creamy Camembert. Read more