Welcome To Curd Nerd

It is wonderful to have you here at the essential site for home cheese making. At Curd Nerd, we are avid home cheese makers and noticed that following cheese-making recipes didn’t always work out as planned.

Over the years we have developed our own recipes that work for us every time. We have also solved a lot of questions as to why cheese didn’t always turn out as we had hoped. And so, Curd Nerd was born.

Why Curd Nerd?

Over the last few years we have put together a range of recipes, as well as articles, which cover a lot of cheese making questions. So, why do we do it?

I suppose the information could be kept to ourselves. However, when we first started making cheese at home it was so difficult to find good information to guide us.

So, what we really wanted to do was to be able to share all of the information that we have learnt with all of you. We want you to be able to make the most delicious, satisfying, stress-free cheese in the comfort of your own home.

Getting The Most Out Of Curd Nerd

Beginners To Cheese Making

You will notice that Curd Nerd has a few different features for you to explore. If you are a newbie to cheese making, we recommend that you start right at the beginning to learn the ins and outs of home cheese making. Take your time and go through the information at Beginner? Start Here.

You will learn about which ingredients to use for your cheese, common terminology, how culture and rennet are used and a whole lot more. Of course, if you have any questions or are confused by anything to do with cheese making, you can head over to our Curd Nerd Forum where our beautiful community of Curd Nerds can help out.

Getting Started

Once you’re familiar with the basics, it is time to start your first home cheese making adventure! You will find a variety of both soft and hard cheese recipes on Curd Nerd. Each of these has been tried, measured and written by us. They may not all be the traditional way to do it, however it is what has seemed to work for us, consistently.

We make all of our recipes with cows milk, simply because we cannot get access to fresh goat’s and sheep’s milk where we live. However, the recipes are all referenced to the type of milk that would traditionally be used. So, have a go at some of our recipes. Once you start making your own cheese at home, you will never want store bought again.

You can access all recipes here.

Cheese Making Techniques

Okay, so now you have chosen which cheese to make and you have a recipe to follow. You have the correct ingredients and a basic understanding of how to go about this cheese making. Now, you are almost ready to begin. There are just a few more things you will want to know to get the best results for your efforts. Head over to our Techniques page.

Here you will find information on things such as preservation and waxing of your cheese, the correct aging environments, how to make your own starter cultures and so much more. It is definitely worth having a read through those articles as you will pick up a lot of extra information that will guide you on your cheese-making journey.

Troubleshooting – Solving Those Cheesy Problems

Every once in a while home cheese making doesn’t quite go to plan. It is not ideal, but it is the reality of cheese making. So much depends on the small stuff, like the quality of milk and sterilization of equipment. But never fear! Curd Nerd has got you covered.

We have answered the most common questions that we get from our members. Things such as how Calcium Chloride can be used, why your Camembert doesn’t grow white mold and why your Mozzarella won’t stretch properly.

If you have any questions of your own, you can ask the community in our Curd Nerd Forum. But for now, have a read through our Troubleshooting page to see if the information there answers your questions.

Using The Correct Equipment

Making cheese at home requires a few pieces of specialized equipment, depending on the cheese that you are making. At Curd Nerd, we try our best to provide cost friendly alternatives for our beginners.

However, once your start making cheese regularly there are a few items that you may want to invest in, such as a cheese cave and a cheese press.

There are also smaller items and ingredients that you will need for most recipes, such as cultures, rennet, cheese salt and wax. We’ve put together a list of everything that you might need for your home cheese making, just to make it a little easier for you to find.

You can check out the list at our Equipment page.

The Curd Nerd Blog

If you’re looking to read more about home cheese making, head over to our Curd Nerd Blog. Here we cover a range of cheese topics, such as which milk is best for cheese making and how to use your left over whey.

And sometimes an article will be written on what we are thinking about at the time, like great Christmas presents which incorporate cheese. Take a look around the blog section. You may find a few helpful tips and tricks to improve your cheese making.

Read our blog posts here.

The Curd Nerd Forum

The reason Curd Nerd started was to make hard-to-find information about cheese making available to everyone. We have realised over the years that there are so many variables in cheese making, and so many questions and discussions pop up all the time. While we do our best to answer as many questions as we can, sometimes it is best to get other peoples opinions as well.

We created the Curd Nerd forum so that our wonderful community of home cheese makers from all over the world could come together and share their experience. Please sign up to the forum so that you can get involved. Ask away and don’t forget to help out your fellow Curd Nerds as well.

Register for the Curd Nerd Forum here.

Thank you so much for following us and becoming a Curd Nerd! We feel privileged to guide you on your journey to becoming a home cheese-making connoisseur.

Is Cheese Making Seasonal?

Is Cheese Making Seasonal? Seasonal Cheese

Last night we had the first frost of the coming Winter season.

And it was a good one. At -5º Celsius overnight the ground was icy white by this morning.

The first frost always signals a few changes for me. The frost cloths go on the citrus trees in our edible garden, the Yams get dug over after the first frost kills off the tops of the plants, and I prepare to get the Garlic planted to grow over the Winter.

It’s also my signal to stop making cheese for the Winter. Read more

3 More Cheese Recipes, And A New Feature

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

QA6 – Why Didn’t My Curd Knit Together?

Why Didn't My Curd Knit Together

If you’ve ever pressed a cheese and ended up with curd that has failed to knit together, you’ll know how disappointing this dilemma is. I certainly do!

The point of pressing your cheese is to not only expel the whey but it is also how the small curds are knitted together to form the smooth shape, texture and density of the cheese.

When the curds don’t knit properly you will get a range of results from creases, cracks and crevices throughout the cheese, or a complete catastrophe of curd that doesn’t form any kind of shape or mass and just falls apart.

So what causes a lack of knit with cheese curds? Read more

Cheese Making Press – How To Press Cheese

Cheese Mkaing Press - How To Press Cheese

This post is Part 6 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts.

Pressing your cheese is not only an important part of shaping the cheese but is also important in creating the texture and as part of the aging process.


What Cheese Needs Pressing

Soft cheeses need either no pressing, are pressed under their own weight or have minimal light weight applied to form the cheese.

Hard cheese on the other hand must be pressed and after your cheese has been through each of the steps to get to the point of having curds ready to turn into cheese, you need to apply enough weight in a way that will knit the curds, expel any extra whey and create the shape of your final product.

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.

The Easy Going Member Of The Cheddar Family

Farmhouse Cheddar The Easy Cheddar

Many recipes that have cheese as a main ingredient really do demand the true full and sharp taste of Cheddar. Think cheese scones and cheese puffs. They just wouldn’t be the same with a more mild flavoured cheese.

A decent Cheddar can be expensive, especially the delicious vintages, but making your own Cheddar at home can yield you a far superior cheese than the cheap blocks you might buy otherwise at your local store.

Making your first block of Cheddar can seem daunting though. While the name of this cheese came from the area in England where it originated, cheddaring is also the term for the technique of milling and stacking the curds during the make, a seemingly complex process that can deter new cheese makers. Read more

QA1 – Why Did My Curd Stick To The Cheese Cloth?

cheese curd, cheese curd sticking, press stick, press stick cheese

So you’ve spent hours carefully making your cheese and now is the time to unwrap it and unveil it in all it’s glory.


But you find when you start to peel the cheese cloth away, the curd has stuck to it and no matter how cautiously you try to pull it away, the curd sticks and breaks away from the cheese mass. The cloths a mess, the cheese now has chunks out of it and you wonder what went wrong?

Read more