One of the most important things you can do when you are making your cheese, is keeping accurate records about your “make” and your ageing processes (also called affinage). But why keep records of your makes in the first place? Do you bake/cook? If so do you make notes on how you tweaked a recipe to make it better? I have found that the better my records the more I can pinpoint where I went wrong, or most importantly what I did right and how to duplicate it.
If it wasn’t for my notes on my Guinness washed Havarti, I would never have come up with the “Irish Dane” version of the cheese. On my second attempt I made a few changes and recorded them and now when I go to make my next batch (hopefully soon) I have a few more tweaks I want to incorporate during ageing and with the wash. All these notes have helped me.
I have made some lovely cheese spread from failed mozzarella attempts, now I can replicate the “mistake” that lead to the curd shattering during heating. Thus repeating the process for my cheese spread. That is a reminder to make some more soon.
I have been looking for a form that would work for me for awhile now. There is nothing wrong with form I use, it does the trick, but it did not have some of the information that I want to put in my records. It was a bit jumbled for my taste, but I muddled on. But know I have a PDF form that I have created and you can save it and add more to it. I have had it vetted by a few people and tried it on one make so far I like it. I don’t have a pH Meter, so that is the only parts missing from it.
|Cheese Making Record Sheet – 8.5×14 (Legal)|
I also have a 8.5×11 (Letter) size one but it seems a little “squished” to me. If you have any suggestions let me know and I can try to adjust it. Feel free to use it if you like, but if you want the actual PDF then all you have to is email me and I will send it to you.