Tag: cheese maker

Camembert Cry – Not a pretty sight.

As I was thinking how I could fix the mess that had become my attempt at Camembert, my wife (the non-cheese lover) said “why not scrap it and start over and quit buying that type of milk. Oh and make sure you write about…

Camembert or Camem-fail?

Growing up we always had cheese in the house; it was the regular store-bought orange cheddar, with some partly skim mozzarella thrown in for good measure.  But on occasion my mother, who grew up on a dairy farm, would crave something more in the…

Thinking inside the Ripening Box!

I often receive emails asking how I go about ripening several cheeses at once that need different humidity levels or how to prevent cross-contamination.  There are several ways to do this, first and most expensive is to have several “caves” each set to different…

Jarlsberg Sunk Us Captain!-Jarlsberg/Bartholomew Part II

In a previous post, I started the journey of the Jarlsberg, it was going swimmingly, or so I thought.  Maybe I should have said a few prayers to the Patron Saint of Cheese Makers/Mongers, St Bartholomew. Would have, could have, and should have.  I…

Three Squirrels are Secret No More

As anyone who is a regular visitor to Much To Do About Cheese, can tell I like to experiment with my cheese making, I have worked on semi-lactic cheeses off and on for several months (I explain what they are in this post).  I…

If it is Gouda for You – PART II : The Tasting.

The time has come for me to open up the Reader’s Choice Gouda, normally I would wait another month, but with the end of February a few days away, I needed to have a taste to see if it would be any good as…

A great picture of the moon I had to share

Cheddar vs Caerphilly – Round 1…Fight! December Challenge Favourites

Once again life got in the way of posting this on time, but after pouring though several different posts, we have come up with our favourite posts for Caerphilly/Farmhouse Cheddar Challenge.

First Attempt at Semi-Lactic Mold Ripened Goat Cheese

I have dabbled in Semi-Lactic cheese may times, and this time I tried some goat milk and used ARN (mixture of Geotricum, Orange and Ivory B. Linens and yeast).  There was some trouble with my curd set and I had to pre drain the…

Jarlsberg off the Port Bow Captain! – Part 1

December 2012 was a huge month for making cheese, as I have previously said.  My last Cheese of 2012 and I guess, the first cheese of 2013 capped off a 5 cheese month, and I name thee Jarlsberg.  But as always I will put…

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