Learn How to Make Cheese

Whether you’re just getting started or you’ve been making cheese for years, you’re in the right place. Here, we cover the essentials of homemade cheese—from fresh cheese like mozzarella and ricotta to aged classics like cheddar and gouda. Browse our articles, or dive into a cheese making topic by scrolling below.

Customer RecipesClotted Cream Recipe - New England Cheesemaking Supply Company

Clotted Cream Recipe

This is a specialty of Devon and Cornwall in Southern England. It is made from rich cows milk of the Devon cattle. Clotted or clouted is a word derived from clout, a thick piece of leather and impl...

Customer RecipesChevron - New England Cheesemaking Supply Company

Chevron

I am not quite sure of the spelling of this cheese but this recipe for an old world Lebanese cheese was given to me by Susan Basmajian of New York. Susan said that it is an old family recipe going ...

Customer RecipesButter in a Bowl Recipe - New England Cheesemaking Supply Company

Butter in a Bowl Recipe

Let 1 quart of heavy cream sit overnight to ripen in a large earthenware bowl. The bowl should be no more than half full. In the morning beat at low speed with an electric mixer until the cream bre...

Customer RecipesBeyaz Peynir Recipe - New England Cheesemaking Supply Company

Beyaz Peynir Recipe

Beyaz Peynir is a wet semisoft white cheese in own brine, has a typical salty-sour taste with a fine flavor. It should be washed before serving with water. Together with sweet melon Beyaz Peynir is...

Customer RecipesBasket Cheese Making Recipe - New England Cheesemaking Supply Company

Basket Cheese Making Recipe

Handed down by word of mouth to Rosanne Coreano of NY, this recipe produces a rather mild cheese. It is eaten either by itself or enjoyed on Bruchetta or toast, drizzled with olive oil, a pinch of ...

Cheese TravelsCheese Makers Traveling Through France - New England Cheesemaking Supply Company

Cheese Makers Traveling Through France

In the Fall of 2002, eleven artisin cheesemakers and serious cheese lovers embarked on a 9 day adventure to explore the state of cheese making in France. During this time we covered 1250 miles thro...

Cheese TravelsFrench Alpine Cheese Making - New England Cheesemaking Supply Company

French Alpine Cheese Making

Alpine cheeses were traditionally made in remote regions of the mountains in eastern France, where large collective herds were moved to the alpage (mountain pastures) in May/June and remained throu...

Fellow Cheese MakerPaul Lacinski and Amy Klippenstein - New England Cheesemaking Supply Company

Paul Lacinski and Amy Klippenstein

These are the real cheese makers, the four legged ones that provide that fabulous milk we use. No, not Paul and Amy, we are talking about the girls in the meadow.

Fellow Cheese MakerKeith Brinch - New England Cheesemaking Supply Company

Keith Brinch

Greetings from New Zealand. I was born in Cape Town, South Africa in July 1951, so that makes me an 'old bugger.’ I am trained as a toolmaker and worked for many years in the Aerospace, Research &a...

Fellow Cheese MakerReverand Yoginatha Swami - New England Cheesemaking Supply Company

Reverand Yoginatha Swami

Reverand Yoginatha Swami from Kauai Hindu Monastery. The monastery web site is a wonderful place to watch the progress as these monks construct this world class temple.

Cheese TravelsJorge "Mariano" Gonzalez - New England Cheesemaking Supply Company

Jorge "Mariano" Gonzalez

A visit with Mariano to see how he makes that famous bandaged cheddar. After meeting at the American Cheese Society convention in San Francisco, we headed to the Fiscalini Farm in Modesto for a vis...

Fellow Cheese MakerJohn and Janine Putnam - New England Cheesemaking Supply Company

John and Janine Putnam

John & Janine Putnam from Thistle Hill Farm in North Pomfret VT. Producing 'Tarentaise' Vermont Alpine Cheese. An aged alpine raw milk cheese handmade on the Putnam family farm. The cheese is m...

Fellow Cheese MakerCarol and Christina Lively - New England Cheesemaking Supply Company

Carol and Christina Lively

Carol Lively and her daughter Christina Lively Spring Farm Rowe MA. True Home/Farmstead cheese making on a small scale. The Lively's have a small farm in western Massachusetts where Carol and her d...

OtherFavorite Cheese Links - New England Cheesemaking Supply Company

Favorite Cheese Links

Here are a few of our favorite cheese links from around the web. If you would like to share one, please send it our whey.

Cheesy Humor - New England Cheesemaking Supply Company

Cheesy Humor

Cheesy humor to brighten up your day. These tidbits are from books, around the web and fellow cheese makers.

AgingHow to Select Cheese Wrap - New England Cheesemaking Supply Company

How to Select Cheese Wrap

This guide will help you select the the right type of cheese wrap and figure out which size wrap will fit your cheese. We carry a nice variety of wraps for aging and storing cheese, including wraps...

AgingHow to Make a Cheese Cave - New England Cheesemaking Supply Company

How to Make a Cheese Cave

Learn how to make a cheese cave right at home. If you want your cheese to ripen properly you have to make them a good home and take care of them like little bambinos.

AgingHow to Wax Cheese - New England Cheesemaking Supply Company

How to Wax Cheese

Waxing cheese will help prepare it for the aging process. This guide will walk you through the waxing process and provide helpful tips for what to do when things do not go as planned when aging che...

Tips & TechniquesUsing Large Culture Packs - New England Cheesemaking Supply Company

Using Large Culture Packs

Large packets of starter culture offer a broader choice in cultures, than small culture packs, but are intended for large batches of cheese. General guidelines, for large culture packs, provide qua...

EquipmentTesting Acidity Development - New England Cheesemaking Supply Company

Testing Acidity Development

When converting the lactose in milk to lactic acid, using starter cultures, there is no visible way to determine the rate of culture activity within the milk. Tracking acidity development is one of...

Tips & TechniquesMaking and Using Salt Brine - New England Cheesemaking Supply Company

Making and Using Salt Brine

The primary reason for salting cheese, is to slow down, or stop, the bacteria process converting lactose to lactic acid. During the brining process, most of the lactose is removed. If the cheese we...

AgingHow to Bandage Wrap Cheddar - New England Cheesemaking Supply Company

How to Bandage Wrap Cheddar

This easy to follow guide will walk you through the process of bandage wrapping cheddar cheese. The result will be a beautiful, bandaged cheddar, that is ready to be aged.

AgingWood Aging Boards

Wood Aging Boards

The wood shelves we use for aging cheese, are a combination of tight pine boards and ash. We generally use pine boards for drying cheese, because pine will absorb excess moisture from the cheese.

AgingAging Cheese FAQ - New England Cheesemaking Supply Company

Aging Cheese FAQ

This article will guid you through common questions on aging cheese at home. From humidity and temperature of a cheese cave to preparation of the cheese before aging. Proper aging is the final step...

Updated beginner cheese-making kit

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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