- General Admin
All things admin - please read before using this forum. Includes FAQs, Forum Etiquette and Rules, and Admin Announcements.
- 4 months, 1 week ago
- Introduce yourself!
Lets get to know each other! When did you start making cheese, how did you get started, what cheeses do you like to make most and what are you most challenged by right now? Introduce yourself and tell us all about your cheese making journey so far.
- 2 months, 1 week ago
- Fresh Cheeses
Paneer, Mascapone, Ricotta, Queso Blanco, Cream Cheese, Neufchatel, Chevre, Mozarella, Halloumi, Feta
- 2 weeks, 2 days ago
- Soft Cheeses
Camembert, Brie, Blues, etc
- 4 months ago
- Semi Hard Cheeses
Harvati, Gouda, Edam, Tomme, Colby, Jarlsberg, Fontina
- 2 months, 2 weeks ago
- Hard Cheeses
Parmesan, Pecorino, Gruyere, Cheddar, Monterey Jack, Asiago, Maasdam, Emmental,
- 1 week, 2 days ago
Discussing all the ingredients you can use in cheesemaking - rennets, cultures, acids, salt, milk, plant based ingredients, ash, wine, beer, herbs, oils, wood.
- 1 month, 1 week ago
Got questions or recommendations about the equipment needed in cheese making? - pots, ladels, thermometers, pH meters, vats, scales, curd knives, moulds, cheese cloth, presses, cheese caves, draining mats, aging containers, brine containers, boards, mats, labels, vacuum sealers, brushes.
- 1 month ago
- Making Cheese
All the processes and methods associated with making cheese - moulding, pressing, hanging, draining, keeping cheese logs, adding ingredients, cutting curds, using brine, heating methods.
- 3 months, 2 weeks ago
All your questions regarding aging - aging duration, temperatures, humidity and aging environments, waxing, oiling, natural rinds, bandaging, vacuum sealing and labels, washing, turning, moulds and smells.
- 1 week, 3 days ago
- Recommend and Review
Recommend books, stores, suppliers, products, tools or methods.
- 4 months, 3 weeks ago
- Anything Else About Cheese
If it doesn't fit in one of the cheese boards above, post it here. Please note that the moderators may decide to move your topic elsewhere if it can fit under one of the more specific boards.
- 10 months, 3 weeks ago
- The Water Cooler
Come over here and talk about anything you want to. Cheese or no cheese. What's on your mind? What do you want to share with the Curd-Nerd Community? Post it here. All we ask is that you respect each other and avoid posting inflammatory topics or responses.
- 3 months, 1 week ago