Submitted by Kate Johnson and Kelly Liebrock of The Art of Cheese in Longmont, CO February 21, 2023 Rennet is an important ingredient in cheesemaking and is the main coagulant used for most cheese...
Ricki Carroll’s garden in 2015, from Pictures of Ricki’s Gardens It’s summer and some of us don’t do much cooking this time of year. But, we’re making cheese while the milk is flowing and, as al...
Lingotto cheese in the drying box. Yoel Blumberger in Tel Aviv, Israel created this box for drying cheese and was kind enough to send us the directions. We will be interviewing Yoel for the June...
An Easy Way to Flip Camembert by Bob Albers
Bob Albers in Mandeville, Louisiana sent us this write-up on using hose clamps to aid in flipping Camembert. It would also work with any other flipped cheese – you just need to get a hose clamp t...
Getting Your First Dairy Cow - Tips from 5 Experts
Dairy farmers are always willing to share their knowledge about cows. The trick is catching up with them as they do their work (day in and day out, year after year and usually over 12 hours/day). ...
Getting Your First Dairy Goat - Tips From Experts
It seems like everyone wants to have dairy goats these days and why not? They’re affectionate, highly entertaining and they provide nutritious milk on a daily basis for making cheese. There is a ...
100 Wheys to Make Yogurt in Your Instant Pot
There are as many ways to make yogurt as there are stars in the sky! We have 2 great recipes (beginner and intermediate) by Jim Wallace in our recipe section at cheesemaking.com. They cover makin...
8 Experts Share Tips For Selling Cheese at Farmer's Markets
Tucker Family Farm Creamery in Victor, Montana As consumers, we love to buy cheese at farmer’s markets. Why? It’s fresh. This can be a big issue at grocery stores. If you’ve ever bought a che...
Been to Italy lately? If you have been, you probably bought a piece of cheese to take back to your hotel. Odds are good that your cheese was carefully wrapped in the best possible wrap, used in 80...
A Special Time-Keeping Spreadsheet for Making Cheese
Cheese Planning Helper By Bob Albers* Like most of us, I love to make cheese. Because I don’t have my own cheese factory, I use the kitchen. This causes a bit of conflict with my wife who asks “...
Modifying Our "Off the Wall" Press Plans
Where else but at our company (New England Cheesemaking Supply Co.) can you buy a press for $4.95? Yes, it’s true that you have to make it yourself, but we’ve done the hard part for you! Our Off ...
Calculating Weights for the Dutch Style Press
As you may already know, we sell several different kinds of presses, including the Dutch Style Press (E30) (shown below) and the Off the Wall Press Plans (OWP). Both of them come with the weight ...
Aroma B Culture for Cheese Making
There are a lot of cultures to choose from, aren’t there? It’s actually somewhat intimidating. Fortunately, cheese is very forgiving and you have a lot of wiggle room in the culture department. ...
Using Tartaric Acid in Cheese Making & Much More!
Tartaric acid is naturally found in many fruits, including the tamarind, from which our product (C19) is derived. Because it is also found in grapes, it is a by-product of the wine making process....
Bob's Homemade Horizontal Curd Cutter
Bob Albers in Mandeville, Louisiana has been learning to make cheese since he retired from his career as an electronics engineer. (We interviewed him in August – click here.) He has shared his kn...
Calcium Chloride for Home Cheese Making - Is it Necessary?
Calcium Chloride (C14) from cheesemaking.com Many of the questions we get from cheese makers involve issues related to weak curds: the whey is not clear and the curds are too soft. We recommend...
Using Wildflowers in/on Your Cheese
This is gorgeous! The intense colors of wildflowers against the bright white of the goat cheese make this cheese spectacular. If you believe, as I do, that beauty enhances taste, this could be th...
Modifying Molds for Easier Handling
Terrence Dinnan Terrence Dinnan, a cheese maker in Charlotte, Vermont, sent us this great idea in a review he wrote for our Bleu Cheese Mold (M111). He had purchased the mold to make brie. Why, ...
Making Mozzarella with an Induction Cooktop
Cateland White in Las Vegas, Nevada has written several fabulous articles* for us because she is an amazing writer and we adore her! This summer, she and her husband and their 11 year old, Bugsy (...
Bob Albers is a retired electrical engineer who lives in Mandeville, Louisianna. In May, he sent us his recipe for Creole Cream Cheese (click here) and he will be our Spotlight in the upcoming Au...
Sanitizing 10 Easy Ways for Cheese Making
Your kitchen is unique, so your choice of how to sanitize your tools is your own. Some folks can get away with very little effort while others have to be very careful. It’s one of those things y...
Controlling Moisture in the "Cave"
Pedro and his Saanen, Rosie The issue is humidity. You can measure it with hygrometers but controlling it is another matter. There are many ways to do it and we have posted several articles abo...
How to Add Humidity to Your Room Sized "Cave"
Yes, we do sell hygrometers for measuring humidity, but adding humidity is another story. For years, many of us have been placing wet paper towels in our refrigerators, but maintaining a constant ...
3 Reasons to Sell Your Homemade Cheese & 1 Reason Not To
Farmer’s market in Shongweni, South Africa. Photo courtesy of EatOut You started making cheese and you love it. Your family loves it, your friends love it, your assorted holiday gift list loves ...
All you need is milk
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