Cheesemaking

October 27, 2017 - Pressed Mozzarella

This is the best mozzarella. EVER. Here is the traditional way to make quick mozzarella, which is my most favorite cheese in the world. It’s a popular cheese for beginner and experienced cheesemakers alike because it is quick, can be prepared at the last minute if you decide to make pizza or lasagna or just...
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June 9, 2016 - The Price of Milk

Back in the day, nearly everyone had a family cow. Even in town. They kept old Bessie back behind the house with the chickens. These days, even in the country, it’s not very common. Family cows have gone the way of vinyl records–quaint, interesting, over-sized, and cumbersome to keep not to mention too much trouble....
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June 2, 2016 - Cow Vs Goat

That’s cow’s milk Gouda on the right, goat’s milk Gouda on the left. As I often tell people at workshops, cow milk is not goat milk, and goat milk is not cow milk. They’re the same but different. People who are lactose intolerant can often consume goat milk because it’s lower in lactose than cow’s...
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September 23, 2015 - Asiago Pepato

My latest creation: I always wish I could make a perfect cheese. That darn cheesecloth leaves lines. Asiago is a firm pressed Italian cheese. It can be aged for several weeks for a mild fresh cheese, or aged longer for a harder, more flavorful one. In this case, I’m planning to age it for several...
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September 15, 2015 - The Secret History of Cheese Coloring

Yesterday, I posted this picture of a Cheddar that had been air-drying for several days (on the right) and another Cheddar (left) that was fresh out of the press. Here is the fresh-out-of-the-press cheese today (left). The color is starting to come on. The Cheddar on the right has now been vacuum sealed and is...
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August 6, 2015 - Mozzarella, My Way

It’s been a while since I’ve written about mozzarella. I make more mozzarella cheese than anything else, and at this point, I’ve taught as many people to make mozzarella as people who have milked Glory Bee. Which numbers in the hundreds. (I always tell workshop attendees not to worry when they try to hand milk...
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November 15, 2011 - The Year of Cheese

In the past year, I’ve made huge strides in my cheesemaking thanks to my cheese challenge with New England Cheesemaking. It all began with a profile about me on the blog at New England Cheesemaking. (Check that article out if you haven’t read it!) Before my cow could say moo, I was opening my “cheese...
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October 15, 2011 - The Joy of Lactic Cheese

My top 10 ways to use lactic cheese: 1. In place of ricotta in lasagna. 2. Spread on pizza in place of mozzarella. 3. On bagels or toast. 4. In place of cream cheese in cheesecake. 5. In dressings and dips of all kinds. 6. In burritos or enchiladas (in place of or in addition...
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September 15, 2011 - The Biggest Cheese Challenge of All

I took my cheese challenge from New England Cheesemaking to an all-new height this month when I started teaching other people to make cheese in classes at the Chickens in the Road Retreat. At one point, one of the attendees asked me if I’d been making cheese for a long time, and I said, “No....
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August 31, 2011 - Virtual Retreat: Making Cheese

This post is part of the Virtual Retreat series. If you can’t be there, you can be here! Sometimes, I’m even awed and amazed myself that I make cheese. I never saw anyone make cheese in my whole life. Until a few years ago, it never even occurred to me that real people just like...
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August 15, 2011 - Coeur a la Creme!

This month, as part of my ever adventurous cheese challenge for New England Cheesemaking, I’m taking part in NEC’s month-long celebration of the Cheese Queen’s wedding with the sweet, the delicious, and the romantic Coeur a la Creme. By the way, do you think the groom gets to be the Cheese King now? Or the...
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July 15, 2011 - 30-Minute Burrata

Burrata, melted with olive oil and dipping herbs. Last month, in my quest for a super-soft mozzarella, I made A Cheese of My Own. This month, continuing my cheese challenge for New England Cheesemaking, I’m taking mozzarella in another direction. Mozzarella is a pasta filata cheese, which means a cheese in which the curds have...
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June 15, 2011 - A Cheese of My Own

I’ve been enamored with Soho’s Italian Restaurant at the Capitol Market in Charleston, West Virginia, for several years. I rarely dine out, but I manage to eat at Soho’s two or three times a year–which is saying a lot, since I so rarely go to a restaurant. My favorite dish at Soho’s is their open-face...
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May 15, 2011 - Make It Quick with Caerphilly

Caerphilly (pronounced CAR-filly) is a cute little town in Wales with a massive 13th-century castle. It’s also a cute little cheese that is aged in less than 3 weeks. That’s even quicker than Farmhouse Cheddar! [Insert Suzanne throwing Farmhouse Cheddar recipe out window.] Actually, Caerphilly is a farmhouse-style cheese and has some things in common...
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April 15, 2011 - Stirred-Curd Cheddar

My cheddar! Cheddar is one of the most popular cheeses in the world, with a long history going back to the Cheddar caves in England, where it was known as the cheese of kings. Cheddar can be made anywhere, though–it is a process, not a place, and the traditional process involves cheddaring, in which the...
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March 15, 2011 - Fresh Cheese, Please (Queso Fresco)

Queso fresco (fresh cheese) is a light, mild Mexican cheese that isn’t technically a hard cheese, but is pressed, making the method similar. I’m highlighting queso fresco this month as part of my cheese challenge for New England Cheesemaking because, for the new cheesemaker, it’s an immediate gratification cheese. Queso fresco isn’t aged. It’s a...
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February 15, 2011 - Making Romano

Romano is one of the world’s oldest–and most popular–cheeses. It’s great on top of pasta and garlic toast, and is a key ingredient in many Italian recipes. Named after the city of Rome, it was a favorite of the emperors. It’s a hard, salty, sharp cheese that can be made with sheep’s, goat’s, or cow’s...
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January 31, 2011 - Cheese Rinds

I’ve gotten interested in cheese rinds lately as I’ve lost interest in waxing cheese. Cheese wax costs money and, honestly, it’s just a hassle. You can wax most cheeses, even if they’re not traditionally aged in wax (such as Gouda), though some cheeses, such as Romano and Parmesan, are best aged rubbed in olive oil,...
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January 15, 2011 - Got Gouda?

Got gouda? I do! Gouda cheese originated in the medieval Dutch city by that name, but of course it’s made all over the world now. Except, until recently, in my kitchen. I was afraid of gouda. It’s made by the “washed curd” method, and I’m afraid of any new cheesemaking method, which is why I’m...
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January 9, 2011 - Baby Cheese

I have a new obsession. Baby cheese. Not cheese for babies! I mean smaller cheeses. One pound cheeses. Cute little baby cheeses. Technically, baby cheese refers to cheeses made with a shorter aging time, meant to be eaten “young” and relatively mild. They’re often sold in smaller packages as well. Longer aging gives a sharper...
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January 4, 2011 - The Jack Report

I’ve broken into the Jack! Making Monterey Jack was my first cheese challenge for New England Cheesemaking. In case you missed this, I’m writing a series of posts in coordination with New England Cheesemaking in which they are providing some really fantastic giveaways each month to readers here. My posts run both here and on...
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December 15, 2010 - Making Munster

Stinky cheese! I love stinky cheeses, but I was a little bit (or a lot) intimidated by the idea of making them. The process involves weird ingredients and new (to me) methods. I started this cheese challenge series for New England Cheesemaking to push myself out of my comfort zone, though, and Munster was a...
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November 15, 2010 - Do You Know Jack?

Meet Jack! No, not THAT Jack! He’s pretty special, though. But I mean Monterey Jack! And PEPPER JACK! (Pepper Jack pictured at the top, just before waxing.) I love Monterey Jack and especially Pepper Jack. I use Pepper Jack in my homemade pepperoni rolls. I need homemade Pepper Jack! It all starts with learning how...
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November 1, 2010 - Win a Basic Cheese Kit!

Whey cool. That is so cute. I think those New England Cheesemaking people must have been in 4-H. (Remember Amanda’s show heifer, Coffee who was “de calf”?) My first cheese challenge post for New England Cheesemaking is coming up! Are you ready? Do you have your cheese cave and your homemade press? Are you ready...
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October 19, 2010 - Getting Ready to Make Cheese

I’m gonna get a halter on Glory Bee any day now! Really! Glory Bee, on the driveway, on the other side of the house from her mother. Soon as I chase her down…..the driveway….. Seriously, she’s killin’ me. We’re working on a secret plot to foil her forever. Stay tuned. And now! For those of...
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October 15, 2010 - Behold the Cheese

My cheese! I’m so proud. Cheese is such a creative adventure. I’ve been enamored with it since the first time I watched milk transform into curds. It’s like magic. The photo above is my cheddar, made by the traditional cheddar recipe from Home Cheese Making. I made rounds and rounds of cheddar back in late...
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July 12, 2010 - Cheese Factory

In just another month (by the second week of August), I’ll be taking Beulah Petunia out of service for awhile. The best guesstimate from the vet was that she should be due sometime in October or November. She should be dried off for a couple of months before delivering, and since I’ll be heading to...
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May 27, 2010 - On the 8th Day, the Farmer Created Cream

Okay, maybe this isn’t an earth-shattering breakthrough in dairy science, but accidentally stumbling onto the ability to control how much light cream versus how much heavy cream I get out of my milk has been pretty exciting to me. I haven’t seen this information anywhere in a clear set of instructions for the specific purpose...
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