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
Cheesemaking
Cheesemaking science, techniques, troubleshooting, affinage, can more.
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
The FDA’s Food Safety Plan Builder – Cheesemaker’s Perspective
Perhaps you’ve heard of the free software being provided by the FDA to help food producers develop an in depth food safety plan, called Food Safety Plan Builder, or FSPB for short. I had been eagerly awaiting its release, which happened in August 2017. This article will share my experience of working with the software … Continue reading The FDA’s Food Safety Plan Builder – Cheesemaker’s Perspective
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
Fresh, Squeaky Cheddar Curds – In about Two Hours
Who doesn't love fresh, squeaky cheese curds? Plain, slathered with pesto, deep fried, or with fries and gravy as poutine, cheddar curds are fun and delicious. But making them usually involves half the day, and who has time for that? In this recipe, I have shortened up a few of the steps, the result is … Continue reading Fresh, Squeaky Cheddar Curds – In about Two Hours
Excerpt #2: Mastering Basic Cheesemaking
Chapter 7: Rennet-Coagulated Semi-Firm Fresh Cheeses (From Mastering Basic Cheesemaking, 209 page ebook, 5.99 on Amazon) In our last chapter we introduced a bit of rennet to help create our cheeses. Now we’ll move on to the largest family of cheeses—those that rely completely on rennet for coagulation. Most will still use bacteria, too, … Continue reading Excerpt #2: Mastering Basic Cheesemaking
Excerpt #1 Mastering Basic Cheesemaking
I have just published on Amazon an ebook (5.99) for those just getting started making cheese. It is a different approach than any other beginning book available. The recipes are lessons, each one builds organically on the previous and adds a layer of skills and knowledge. I hope you will give the book a try … Continue reading Excerpt #1 Mastering Basic Cheesemaking