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
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.
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
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.
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.
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