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 : )

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

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

Cheese Mold | Is Your Mould On Cheese Harmful

Cheese Mold | Is Your Mould On Cheese Harmful

Mold or mould? I don’t mind which way we all spell it but I do know that I’ve seen a lot more of it since I’ve been making cheese.

Mould On Cheese - Cheese Mold

In the wonderful world of mixing together milk, cultures and bacteria you can end up with some pretty funky looking new friends living on your cheese.

Some moulds (as we spell it in the parts I live in) are desirable and we put special effort into inviting them into and onto our cheese, such as those in blue cheeses and on mould ripened cheeses like Camembert or Brie.

 

Others aren’t quite so welcome. These are those unwanted, unsightly moulds that turn up and appear to threaten the success of your hard earned cheese.

Read more

Keeping A Cheese Journal Will Help You Make Better Cheese

Keeping A Cheese Journal Will Help You Make Better Cheese

Keeping A Cheese Journal Will Help You Make Better Cheese

Cheese making is a constant opportunity for learning and improving.

With every cheese you make, there are a variety of changes that can occur naturally, be made purposefully or happen accidentally that will alter your end product subtly, or completely.  The variables are many which means there are plenty of learning curves to experience when you get into cheese making. Read more

The Pressing Issue About Cheese

The Pressing Issue About Cheese

When I first started making hard cheeses I fashioned a cheese press out of all sorts of items. Filled stock pots of water, cans of food, rocks, anything that would give me enough weight to press the curds in the mold.

Eventually I got frustrated with the balancing acts (and the anxiety caused everytime said balancing acts didn’t work) and went looking for a proper press to upgrade my cheese making process.

I bought a press made by a local engineering student whose father is a cheesemaker.

The press works well but I found the mold that comes built into it is too wide in diameter, resulting in a larger flat cheese rather than a short stout one. The problem with larger flat cheeses is you end up with a lot more rind than paste as the drying area is bigger. Read more