Do You Keep Making Dry, Crumbly Cheese?

Do You Keep Making Dry, Crumbly Cheese?

Dry, pasty, crumbly cheese.

It’s the curse of any cheese that you hoped would turn out smooth and soft.

There are cheeses that we expect to have a slightly drier or crumblier texture, but when it isn’t planned, it’s a real disappointment, and the worst part is that you usually don’t know your cheese has gone that way until after you’ve waited weeks, or months, and then cut it open to find less than desirable results. Read more

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

Cheese Making Troubleshooting

home cheese making problem solving and troubleshooting

When you start making your own cheese at home, you will start to find that there are a lot of little factors which will affect the quality of your cheese.

Between temperature, moisture, salt and technique, you may find that occasionally your cheese doesn’t come out quite the way that you were expecting.

Not to worry! I’ve got you covered with these common cheese making problem solving solutions below. Read through the information and you may find some interesting solutions. Read more