Secret Squirrel-Semi Lactic Cheese Success

As I mentioned in a previous post, I have worked on a Semi-Lactic Cheese that has the nickname of “Secret Squirrel” and this is its story. First off I feel I should explain what a Lactic or Semi-Lactic cheeses are, they are cheeses that are mainly coagulated (curd formed) with the build up of lactic…

Muchtodoaboutcheese.com

Yep, you read the title right.  I have taken the plunge registered muchtodoaboutcheese.com, you should not notice any real changes for the next little bit.  the old address muchtodoaboutcheese.wordpress.com will automatically re-direct to the .c0m Change is good and today is not Black Friday, it is Cheesepalooza Tasting Friday! Thank you to all that read…

Cheesepalooza Challenge #3 – Favourite Feta/Halloumi Posts

We the time has come to announce our favourite post for the Feta/Halloumi Challenge for this month.  I have to say that the quality of cheeses impressed us greatly.  I big pat on the back should go to everyone! Now to get to the posts as usual just click on the name of the blog…

Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making.  One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses.  “Semi-lactic,” which means that the cheese is curdled more by lactic-acid…