Cheese Waxing FAQ: How to Wax Cheese for Perfect Aging
Learn How to Wax Cheese Looking to seal in flavor, lock in moisture, and keep unwanted mold at bay? You’re in the right spot. Below you’ll find answers to the most common questions about: preparing...
Rennet for Cheese Making: The Ultimate Guide to Types, Techniques & Troubleshooting
Welcome to your go‑to guide on rennet—the magic enzyme that transforms fresh milk into the cheese you love. Whether you’re a curious beginner or a seasoned home cheese maker, you’ll learn about the...
Draining Soft Cheese: Tips for Creamy, Delicious Results
Draining is a crucial part of soft cheese making—it directly affects your cheese’s final texture, flavor, and shelf life. Whether you’re making tangy chèvre, rich cream cheese, or luscious fromage ...
Cheese Making pH Guide: How to Test and Control Acidity for Perfect Cheese
Understanding pH in Cheese Making: A Beginner-Friendly Guide When it comes to making cheese at home, understanding acidity and pH levels is essential for producing high-quality cheese with the perf...
How to Store and Age Cheese in Brine
Get the best results when storing and aging Feta, Mozzarella, or other Mediterranean style cheese in a brine at home, we'll show you how.
Learn About Cultures for Cheese Making
Some of the top questions we receive about cheese making have to do with cheese making cultures. Why are there so many cheese making cultures to choose from? Where do cheese making cultures c...
Finding Good Milk For Cheese Making
When trying to find good milk for cheese making there are a few things to consider and sometimes it can be tricky to know where to begin. That's why we're sharing some tips and sugg...
The Evolution of Milk For Cheese Making
Most milk comes from cows and we’d like to think they are all out on pastures eating grass. But are they? And if not how can this affect milk? Raising dairy animals on pastures depends on soil, su...
Affinage Cheese Course in Vermont
Affinage is the final phase in the life cycle of cheese. This is where the fresh pressed curd undergoes changes in flavor, aroma and texture. This course waled me through the entire process.
Making Traditional Saint Nectaire
This article details how Saint Nectaire is traditionally made in the Auvergne. The farms where the cheese is made are either high on the plateau with the summer herds and their pastures or clustere...
The Spanish Cheese Sessions at UVM
Recently I spent a few days at the VIAC program on Spanish cheese. If they had to pick one person who probably knew more about the history, process and current state of Spanish cheese, they could n...
Learning About Parmigiano-Reggiano in Italy
Over the past several years I have spent a good deal of time visiting cheese makers around the world in search of the real story behind great cheese. True Parmigiano-Reggiano cheese is controlled w...
Slow Food Festival in Bra Italy 2007
In Sept Jim Wallace spent two weeks visiting traditional cheese makers in France and Italy, spending several days in the Piemonte region visiting this grand celebration of cheese. Here he shares th...
Ever hear of 5th graders making canolies with homemade mascarpone cheese? How about 5th graders stretching mozzarella and stirring ricotta made from scratch for lasagna? These same fifth graders al...
My husband and I discovered artisan cheese two summers ago at a farmer's market in Londonderry, Vt. There we bought a Camembert-style soft-ripened cheese made from sheep's milk that we simply fell ...
A Guide to Cheese Tasting Terms
Corky - Firm, hard, tough consistency, hard to break in fingers. When it breaks it does so in a woody manner. It is apparent at a very firm curd during draining...
You try to buy the best milk you can for cheese making and when you're done you have a couple of pounds of great cheese, but what about all of that whey that's left over? Why is there so much and w...
It has been a long road traveling in many directions, sometimes simultaneous, sound familiar. I began in pre-med but wound up teaching environmental biology which led to 25+ years of photographing ...
Andrea is a new startup cheese maker and what drew her to my attention was the number of progressive questions she kept asking at our online tech site. These questions clued me to the fact that she...
Sister Joanna leads the sisters of this monastery in making their own cheese. From their small herd of 8 cows, the sisters make cheese daily to improve their self sufficiency and, perhaps, just bec...
This is true Home or Farmstead cheese making on a small scale. Just to get started we would like to show you the before and after photos of our six hundred sq. foot facility. As you can see we got ...
Cheese Makers Traveling Through Spain
This is my first trip to Spain for this so it shows a lot of how I go about making contacts. Its really like opening a surprise package every day. A number of years ago I began thinking about how m...
Cheese Makers Traveling Through Italy
Susan Marquis from Arlington VA. has been a cheese lover and home cheese maker for quite some time now. She sent us these wonderful photographs and her story from a recent trip to Italy.
This is something my family has made for years, and we were taught to make it this way while living in Saudi Arabia. It is a little more labor intensive than doing it the way you mentioned, but I a...
All you need is milk
Cheese Making Kits
Discover the joy of cheese making with our all-inclusive kits, perfect for making a variety of cheese. Whether you're a novice or looking to surprise someone special, these kits offer a simple and enjoyable way make cheese at home.
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