I’m not a vegan, but I tried making vegan cheese with cashews and I’m addicted now. It’s soooo good. And tastes like regular cheese. It’s my first cheese ever and I want to try regular cheese too. Only problem I had is that, I don’t have cheese cave and in my regular fridge it’s very cold. Took about 18 days to develop mold on whole wheel.
So, here is the thing: I live in Argentina, and buying milk to pasteurize yourself is apparently not legal without a log of bureaucracy, and it has been a long time since Ive seen non ultrapasteurized and homogenized milk.
Fresh (in sachets), yes, but I am concerned about it not being suitable to start my cheesemaking path. The kind that if they farm a skin at all, it is thin and small, unlike what I remember from my childhood.
I do yogurt and I think I remember making ricotta at some point in my life, but I never really tried making "actual" cheese.
So, what would you do in my case? Im sure there are ways around it to get better quality milk without breaking my bank account, but If someone could allay my fears on this matter (sorry for bad english) I would appreciate it
Thanks in advance
I’m so lucky to be in the States and to have access to a cheese hoop made by a small Swiss cheesemaking supply company. I was able to ask my cousin, who lives in France but works in Switzerland, if he’d be willing to help me source one!
In English, these hoops don’t seem to have a specific name. The closest term I could find was the German colloquial term “Järb,” though I could be entirely mistaken!
I’ll be sure to post an update when I make my first wheel with this hoop. I’ll have to modify my setup to accommodate it, but I’m certainly looking forward to it!
Hello...I've been a lurker for ages, and recently was given some cheese moulds and followers, so about time I jumped in - however, I do not know how to age the cheese without hainvg a cellar or one of these adapted fridges.
Now, it's getting colder in Scotland now, so I suppose I could age it in the garage until the temp drops too much?
It's cheddar or gouda I will be attempting!!
Any advice?
Hi there! What do yall do with large amounts of whey after making cheese?
This is now week six. Mold spots have started to form. Is this ok? Is my box perhaps not well ventilated enough? Do I need to scrape the mold off?
What processing conditions are best for producing a thin, delicate rind on Camembert cheese?
Thank you for your help! :-)
Re-submitting in the hope it doesn't get arbitrarily deleted this time:
So everyone knows Gianaclis and her amazing books. She also does a newsletter, which hopefully most of you subscribe to and should if you don't.
I just wanted to share a Caerphilly like that I incredibly got a mention for in it. I'm attaching as a shared link from my Dropbox. Worth a read even if I hadn't got a mention!!
This is a massive accolade for me by any stretch, especially since it wasn't the most comely of cheeses. That said, it tasted pretty good by my lights. Lipolysis but not much Proteolysis - possibly acidity again. One of "those" wheels.
Fede's Theory of Cheese Cubes - which I've since tested and can confirm - is that if you serve a cheese in cubes it will be consumed at least 10x as fast as if served ready to cut. So that's how I'm laying out cheeses at the moment. Just one or two at a time.