Tag: Cheese
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Colby Jack Cheese
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…
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Asiago Pepato (Part 2)
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.…
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Asiago Pepato
Asiago cheese with peppercorns in the middle. I’ll probably only age it for 2 months because I’m curious how it tastes!…
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Chocolate Chip Cheesecake
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.…
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Shaping Gouda
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…
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Pepper Jack
Pepper jack cheese is basically Monterey jack with extra peppers mixed in. I mixed up some jalapeño and red pepper flakes and worked them into the cheese before pressing. This cheese needs to age until late November before it can be enjoyed. …
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Non-dairy Cheese Part 1: Cashew Yogurt
My goal as a cheese maker is to make delicious cheese for all of my friends, including those who can’t eat dairy due to severe allergies or chronic veganism. Let’s start cashew yogurt. Cashew yogurt seems pretty easy. Just mix together the cashews and almond milk, add heat, culture with existing yogurt and then leave somewhere…
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Farmhouse Cheddar
Farmhouse Cheddar is cheddar with a few shortcuts. Traditional cheddar is waxed and aged for three to six months before enjoying, but farmhouse cheddar will be ready with just a few days of air drying. Farmhouse cheddar is good for two weeks when refrigerated, but will last for up to three months if sealed in wax…
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Caprese Bites
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Queso Fresco
Queso fresco (Spanish for “fresh cheese”) is a Central American cheese, and can be used when making quesadillas. I started with three gallons of milk, which should give me three pounds of cheese in the end. I spent the entire afternoon working on this cheese, and it still needs to press for five more hours.…