Learn To Make Cheese

I used to say the most important thing in making cheese is milk.  Then I starting saying that the most important thing to have is patience.  But one thing I left out is the importance of being able to discuss the trials and tribulations of your home cheesemaking adventures with others.   Whether you can meet in person with other cheesemakers directly, or you congregate at online cheese discussions and websites, it’s great to be able to learn from others’ successes and, um, not successes.

For this reason, we were thrilled to come across Forging Fromage, and their post on cottage cheese making at home.  Readers shared photos of their efforts, all of which looked delicious and rewarding.

forging fromage: Rounding up Cottage Cheese results…from our first Forging Fromage adventure!.

Jamie Forrest of Curdnerds fame wrote this interesting article on raw milk and raw milk cheese, pasteurization, safety and taste.  As you wade into the discussion, the debate isn’t as simple as it seems.  Raw milk does not post the same health risks as raw milk cheese.  Raw milk cheese usually tastes better than cheese made with pasteurized milk, but there are still some delicious pasteurized milk cheeses out there.   Also, just because the milk is pasteurized, doesn’t mean it’s safe.

The debate continues.  Forrest makes some interesting points about how pasteurization is definitely not the simple answer to making cheese safe.

“There is a theory that pasteurization can in some ways actually be more problematic than using raw milk. Pasteurization kills off any beneficial bacteria that are naturally present in raw milk. These beneficial bacteria could be an important defense against pathogenic growth, especially in a medium such as milk whose high water-content, relatively low acidity and high sugar levels make for a bacteria-friendly environment.”

Serious Cheese: On Raw-Milk Cheese | Serious Eats.

Cheesemakers and cheeselovers alike will enjoy CheeseForum.org, a site designed by a cheese enthusiast for cheeselovers  to go and chat, as well as learn from eachother.  Participation is global and discussion topics include buying and storing cheese, cheese recipes, pairings, cheesemaking courses, methods, ingredients and more.  Is your feta too salty?  There are plenty of friendly folks who know a lot about cheesemaking and are ready to help.

In addition to the forums, CheeseForum.org has some of the most comprehensive information on cheesemaking equipment we’ve ever seen.

There is a lot to explore!  This definitely should be one of your first go-to online resources about cheese.

CHEESEFORUM.ORG Cheese Making Forum, Recipes, Reviews, Pictures . . ..