Caerphilly cheese. Have you heard of it? Welsh in origin, it's one of the lesser known British Isle cheeses--at least here in the States. I had my first bite in the 2010s while attending a cheese science conference in Somerset, England. Somerset is a prime dairying area in South West England. In fact the conference was held at the family home of Jamie Montgomery right next to the well-known and very delicious Montgomery Cheddar company. At the time, I'd heard and written about Caerphilly, but never tasted a real British one. (Interestingly, Somerset is where two of the best known Caerphilly makers, Duckett's (pictured above) and Gorwydd Caerphilly, are made. Although, the Trethowan brothers, who developed Gorwydd, did so on their family farm in Wales before relocating production to England.
Cheesemaking General
Geotrichum candidum: Fun Fungal Facts
I recently had a question from a newsletter subscriber about the cheesemaking microbe Geotrichum candidum. Specifically, the person wanted to know sources for the fungus for cheesemaking. Rather than try to answer this lengthy topic in an email, I decided a post on the subject might be fun to write. There are two very important … Continue reading Geotrichum candidum: Fun Fungal Facts
Farmstead Cheesemaking Class in Humbolt Co
August 19-21st at Spring Hill Farmstead Goat Cheese, Bayside, California I'm excited to be back to teaching this three day immersive, hands-on class we used to hold at Pholia Farm. Karin (kuh-rin) Eide owner and cheesemaker of Spring Hill Farmstead Goat Cheese is hosting the small class at her dairy and creamery. There are currently … Continue reading Farmstead Cheesemaking Class in Humbolt Co
Wild Dairy Fermentation
Excerpt from my article for Fermentation Magazine, access the full article here. One of the raw milk cheese I used to make for Pholia Farm. A Romano style goat, aged 1 year. Long before packets of freeze-dried cultures for milk existed, there were dairy ferments. Cheese, yogurt, and kefir are probably second only to beer … Continue reading Wild Dairy Fermentation
pH and Acid in Cheesemaking
In this video I go over the intricacies of monitoring pH at different stages of cheesemaking - including what that pH tells you after the cheese is done or partially through aging. I throw in tips and suggestions for how to control acid production in the vat and why it matters! I sure wish it … Continue reading pH and Acid in Cheesemaking
DIY: Traditional Rennet
Warning: This post has a few photos that might bother some - internal organs just after being harvested. Although I’m a vegetarian in all other respects, I do eat classic cheeses such as Parmigiano Regianno and Roquefort, all of which are made with traditional rennet. I also butcher animals on our farm to feed my … Continue reading DIY: Traditional Rennet
Keeping Coagulants Straight
It is hard to sort out all the different types and categories of rennet. For that reason, you often hear them mixed up, even by some experts! Here is a little guide that will hopefully help you sort them out – and keep them straight! Rennet vs. Coagulant While the term rennet originated from the … Continue reading Keeping Coagulants Straight
Stretchy Secrets – Pasta Filata Cheeses
If your Quick Mozzarella doesn’t always turn out perfectly, despite many recipe's suggesting that it is “so easy”, stop blaming yourself! Stretched curd cheeses, often referred to by their Italian name of “pasta filata”, depend upon some pretty precise chemistry occurring in order to turn out well. In this article I have extracted a bit … Continue reading Stretchy Secrets – Pasta Filata Cheeses
Do Aged Cheeses Contain Probiotics?
Probiotics. The new darling of health and advertising. Do cheeses really contain any of these amazing, essential microbes? While I have no letters after my name (unless I capriciously add them), it doesn't require a university degree to understand that bacteria, both beneficial and hurtful, can only live under certain contidions. I am a cheesemaker … Continue reading Do Aged Cheeses Contain Probiotics?
Chasing Coliform Counts
I was recently visiting England to attend “The Science of Artisan Cheesemaking” conference and had the great additional luck to visit an amazing farmstead creamery- Hill Dairy in Somerset. Not only was the facility quite possibly one of the most well thought out and constructed small creameries that I have ever visited, but owners Will and Caroline … Continue reading Chasing Coliform Counts