I’m completely willing to make cheese for friends that ask nicely! Send me an email if you’re interested and we’ll discuss more 🙂
Rounded gouda (left) next to a flat bottomed cheddar (right)
Milk with annatto coloring added.
Cheddar cheese curds before pressing.
Tomatoes wrapped with dill mozzarella.
Cheese under 40 pounds of pressure. The weight pushes whey out of the cheese, making the final cheese both dryer and firmer.
Pour yogurt into cheesecloth.
Wax has a low melting point and is very flammable. Always melt it using a double boiler setup.
Queso fresco curds right before pressing.
Mozzarella with sun dried tomatoes, garlic, and truffle salt
Slabs are stacked on top of each other, doubling their height. They are flipped over every 15 minutes for the next 90 minutes.
Ready for waxing!
DON’T drop the cheese into the wax.
Queso fresco will be pressed under 30 pounds of weight for 6 hours.
Before adding rennet the plastic container will glide across the milk easily. After adding rennet the milk will coagulate and the container will appear to get “stuck”. The time it takes to get “stuck” is used to calculate how long the milk needs in order to completely coagulate.
8 quart and 20 quart double boilers.
Mozzarella with red pepper flakes added.
Cheese can now be stored in the refrigerator for up to 3 months.
Yogurt cream cheese.
Curds in the mold.
Left to right: calcium chloride, citric acid, red pepper flakes. A rennet tablet has been dissolved in the white bowl.
Gouda has been waxed and will age at least 3 months before we can eat it.
Wax is sold as a big, solid brick.
Layering strips in the cheese pot. Learn from my mistake: DON’T CROSS THE STRIPS.
Queso fresco that has been pressed for 1 hour
Cheddar “slabs” stacked, but not criss-crossed.
Dip cheese into melted wax then put on wax paper to dry. Repeat until entire cheese is waxed, using the paintbrush to seal in any gaps.
A wheel of Farmhouse Cheddar air drying under a piece of cheesecloth. This cheese will be flipped twice a day until a yellowish rind develops on the edges.
Cheddar cheese that has been air dried for about 24 hours.
Hang cheesecloth to drain.
Cheese curds have formed!
Chemicals used for queso fresco (7/3/2014) Shot glasses (left to right): calcium chloride, mesophyllic starter, lipase powder Bowls (left to right): rennet solution, cheese salt
Colby Jack Cheese(1/24/2017)-Colby Jack is a semi-hard cheese with a marbled look that is created by combining curds from Colby and Monterey Jack cheeses. I think the most challenging part of this cheese is running two cheeses in parallel and hoping that they both finish at the same time. If you decide to make this cheese, I … Continue reading Colby Jack Cheese→
Asiago Pepato (Part 2)(7/11/2016)-I was asked to make a few cheeses for a wedding coming up in October. Here is the first cheese, an Asiago Pepato. I started with a two gallon batch for practice, and to work out any bugs in my process. Then I scaled up the recipe to make a 4 gallon batch. The smaller … Continue reading Asiago Pepato (Part 2)→
Asiago Pepato(1/26/2016)-Asiago cheese with peppercorns in the middle. I’ll probably only age it for 2 months because I’m curious how it tastes! Written by: Anna on January 26, 2016.
Chocolate Chip Cheesecake(11/29/2015)-I’ve been wanting to post about cheesecake for several months now, and what better time than just after Thanksgiving? Rather than just posting pictures with a brief description, this post will walk you through my cheesecake recipe step-by-step. It takes several days to make a cheesecake, so I recommend planning ahead. Several of these steps … Continue reading Chocolate Chip Cheesecake→
Shaping Gouda(7/9/2015)-If you have ever purchased a wedge of Gouda, then you may have noticed that the cheese tends to have a smooth, round curve on one end. Standard cheese molds make flat, pill-tablet shaped cheeses with a corner and not a round edge. I’ve heard there are tricks you can use to simulate a bowl-shaped … Continue reading Shaping Gouda→