Another Satisfied Cheesemaker
Cheesemaking is one pastime you simply can’t experience through books. Part of why we enjoy it is because you use your hands and can observe science taking place in the cheesemaking process. In this Northwest Food News article, Guy Hand walked blindly into the world of cheesemaking and found himself a satisfying hobby.
His first efforts at making ricotta and cheddar were impressive! Here’s what he has to say about the transformational experience of cheesemaking.
“What I’ve learned on the bumpy road to cheesemaking is that a good cheese sitting quietly on its shelf is a little biological miracle, a teaming universe of microscopic processes, a dance between time and temperature, art and science. I’m not really good at it yet, but I’ve made some fresh cheeses that easily out compete the average supermarket varieties and I’m waiting for the weather to cool down so I can start aging some specimens in my newly christened cheese closet. I’ll keep you posted . . .”
Discovering My Inner Cheesemaker | Northwest Food News.
Related posts:
- Cheese Making Tips From A Practiced Home Cheesemaker
- A Beginner’s Cheesemaking Perils
- Cheesemakers Impacted By USDA
- American Raw Milk Cheese Presidium at Slow Food
- Cheesemaking Tips From the Cheesemaker Himself
Tags: cheese making, Cheesemakers, cheesemaking, how to make cheddar, how to make ricotta, how to make ricotta cheese, Ricotta Cheese Recipes
