Learn To Make Cheese » General Cheesemaking

American Raw Milk Cheese Presidium at Slow Food

sarita — Wed, 30 Sep 2009 15:11:57 +0000

The more you take an interest in cheesemaking, the more you benefit from interacting with people who share your interests. The Slow Food movement is a great place to start. We recently became aware of this Slow Food-related committee dedicated to American raw milk cheesemakers’ needs and goals. Their aim is to improve the quality of American raw milk cheeses and the creating links between cheesemakers.

“The members of the Presidium operate on the belief that by respecting the diversity in their soil, pastures and woodlands, their herds and flocks, and the raw milk from their animals, they can produce cheeses that are as nutritious, safe, and wholesome to consume as they are flavorful. The Presidium Protocol developed in 2007 requires cheesemakers to meet stringent requirements. Presidium cheeses are all made with raw milk from humanely treated animals living on environmentally friendly farms. Each cheese has been evaluated for its overall quality to ensure that the cheese is delicious. To encourage new Presidium producers and to increase the quality of raw milk cheese production the Protocol commits each cheesemaker who becomes part of the Presidium to work actively towards meeting all of the criteria listed in this document within six years of joining.

A group of tasters, comprising Slow Food and cheesemaking experts, select the best raw milk farmstead cheeses each year from among participating producers. These cheeses will become the ambassadors of the project, representing the Presidium in different events and serving as an example of high quality for American producers. The Presidium has organized educational exchanges for cheesemakers, as well as tastings and promotional events.”

US Presidia : American Raw Milk Cheeses : Slow Food USA.

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Cheesemaking With Kids: Easy and Fun

sarita — Tue, 29 Sep 2009 14:14:50 +0000

If you thought cheesemaking with older children would be too difficult, think again. If they’re old enough to boil water, then you’ll enjoy this simple cheese making activity. The fresh cheese result is great on salads or crackers.

Here’s the could-not-be-simpler recipe. The detailed instructions are after the jump.

One quart Milk, preferably whole milk, but 2% works as well.
3-5 tablespoons of lemon juice, lime juice, or vinegar (I prefer vinegar, but each will give you a slightly different result in both flavor and texture. Not a lot, but slightly.) You may use more if you deem necessary in the process.
Optional: A pinch of chopped sage, dill weed or basil to flavor your cheese.
Optional: A teaspoon of salt.

How to Make Cheese with Kids: A Cheesy Experience | Notecook.

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Cheesemaking Is Easier Than You Think. So Are Other Things

sarita — Mon, 28 Sep 2009 15:02:36 +0000

This fabulous article at The Art of Darkness features a list of things that people tend to think are harder than they really are. And of course, cheesemaking made the list:

“Craft: Making Cheese
Why You Should Bother: You can make fantastic-tasting cheese cheaper than you can buy it, you can experiment with interesting herb and spice flavorings, and you know exactly what ingredients go into it. Although many cheeses require a coagulant such as rennet, there are many you can make with nothing more than milk and lemon juice. Start with easy fresh cheeses like queso fresco or mozzarella before working your way up to more complex recipes.
Getting Started: Gourmet Sleuth has a number of recipes, and the book Home Cheese Making covers a range of styles and does a good job of explaining the techniques and equipment required.”

There are tons of resources on our site and throughout the Web for how to do this. Starting with a simple cheese recipe is the best way to learn the principles and build confidence in your cheesemaking. Whether you are concerned about the expense of store-bought cheese, prefer the flavor of fresh artisanal cheese, or you just find yourself with a lot of high quality milk on your hands, we say go for it.

Other activities you should try include pickling and preserving, brewing beer and sausage making, which will go beautifully with your fresh homemade cheese.

The Art of Darkness » Blog Archive » Things That You Think Are Harder Than They Actually Are.

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New Zealand Cheesemakers Can Use Raw Milk In Cheesemaking

sarita — Mon, 14 Sep 2009 17:17:16 +0000

Great news for New Zealand cheesemakers! Soon, they will no longer be required to pasteurize the milk used for cheese. As you probably know, the heating of milk to high temperatures during pasteurization destroys enzymes that contribute to the complex flavors of cheese.

Cheesemakers are still unsure what the costs of compliance will be, but it is a great step for artisanal cheesemakers. They’ll be able to produce cheeses that are not only safe, but incredibly flavorful and world-reknowned.

“Cheeses made with raw milk are currently limited to a small range of imported products. The change means local producers will be able to make such cheese for domestic and export sales. Raw milk products have to meet food safety standards and aren’t suitable for at-risk people such as pregnant women, young children and the elderly, Wilkinson said.

“This is about levelling the playing field and recognising we have some incredibly passionate cheesemakers in New Zealand who could produce raw milk cheeses to rival the best in Europe,” said Minister for Food Safety Kate Wilkinson, in a statement.”

Scoop: NZ cheese makers can use raw milk, await costs.

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Idiazabal Cheese: What You Didn’t Know About Basque Cheese

sarita — Sat, 12 Sep 2009 22:06:40 +0000

We were fascinated by this brief article on Basque cheesemaking traditions. While you may be familiar with Idiazabal cheese, did you know it’s the name of the Basque town where the cheese originated? Made with unpasteurized sheep’s milk, idiazabal cheese is pressed and aged and is available both smoked or unsmoked.

“After several centuries of evolution and with the help of modern technology to ensure proper hygiene, Basque sheepherders continue to make excellent cheeses, the quality of which has now transcended the valleys of its birthplace.

Idiazabal, the seat of a long Goierri valley stretching from Alava and Navarra to Gipuzkoa, lends its generic name to a DO product (denominación de origin mark of authenticity and control).

The milk that goes into Idiazabal DO cheeses comes from Basque sheep, although not always from Gipuzkoan. Today milk from Bizkaia, Alava and Navarra is also used to make Idiazabal cheese. Only Latxa sheeps milk can be used in the Idiazabal DO, making creamy cheeses with hints of hazelnut, walnut and the unique flavor of the milk itself.”

Cheese making: Idiazabal and Ordizia – EiTB Ingles News.

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Rockhill Creamery: How Cheesemaking is Supposed To Be

sarita — Tue, 08 Sep 2009 14:29:44 +0000

We came across this Vimeo video about Rockhill Creamery, a small Utah farm where they make cheese from cows’ milk. It’s a lovely portrait of a farm, as well as being instructive about the cheesemaking process.

“A little bit about Rockhill Creamery…..”Our very small farm is located on a rocky hillside in Utah’s beautiful Cache Valley. We have just six Brown Swiss cows that are pampered and spoiled, but they do have to endure Northern Utah winters … hence the term “hardy cows.” We choose not to use any artificial growth hormones on our cows, thus allowing them to produce just what nature and a few hundred years of selective breeding intended. The girls eat only the finest alfalfa, some rolled corn and barley and all the grass they want … when it’s not covered with snow! We are firm believers in using natural, sustainable practices that will leave our little piece of paradise better than we found it. We know that our animals deserve not only humane treatment, they deserve our respect.”

via Rockhill Creamery :: How to make cheese on Vimeo.

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The Next Level: Cheesemonger For A Day

sarita — Mon, 31 Aug 2009 21:17:11 +0000

Ever think about taking your home cheesemaking pastime to the next level? This self-proclaimed Wisconsin “cheese geek” gives a wonderful, video-enhanced description of her day working at a cheese shop. Kudos to Jeanne for sharing her efforts and for the store Fromagination for allowing this dedicated cheese lover a shot behind the counter.

Here’s an excerpt from the article:

“Besides being on your feet all day, the hardest part I find about being a cheesemonger is actually wrapping the cheese. Fromagination, like most cut-to-order cheese shops, uses a special paper with layers of plastic film that allow the cheese to breathe. While the paper is good for the cheese, in the hands of an inexperienced cheesemonger (i.e. me), it can become a giant wad of paper and tape that is not attractive. (I once wrapped a piece of cheese, only to have the customer hand it back to me and say, “Um, could you ask somebody else to do it?”)”

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Get Inspired By Other Home Cheesemakers

sarita — Fri, 28 Aug 2009 13:53:41 +0000

The site Living Off the Grid has countless tips on everything from solar cooking to composting. There’s also a piece on their efforts at homemade cheesemaking. But you don’t need to be completely self-sufficient in order to enjoy making cheese at home. As you may have already seen, cheesemaking is very much a process of trial and error.

Check out their cheese press (or the instructions for making your own). They also suggest Ricki Carroll’s book “Home Cheese Making” that contains 75 recipes.

Here’s an excerpt from their cheesemaking experiences:

“I had already made several batches of soft cheese (mozzarella) that came out beautifully using recipes from this cheesemaking book, but my first attempt at a hard cheese resulted in something that I didn’t dare attempt to eat. I think my failure had to do with the fact that I didn’t follow the exact instructions from the recipe book. This time I followed the Farmhouse Cheddar recipe step-by-step, even going so far as to dechlorinate the water that I used to dissolve the rennet tablet. Below is the result of my efforts, although I still have to wait another 24-hours for it to dry enough to be put into cheese wax. It will be put up to age for one month after waxing. I can’t wait to try it!”

Home Cheese Making – Recipes for 75 Homemade Cheeses .

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Cheesemaking For Kids: Making Cheese In the Classroom

sarita — Tue, 25 Aug 2009 23:19:55 +0000

Hubbard Scientific R-el1 Cheesemaking Kit 60 Students

This popular kit introduces students to the scientific principles of cheesemaking. Students can actually eat the cheese they make from whole or powdered milk which they supply. Kit contains enough rennilase enzyme for 60 students to make their own cheese plus two packages of cheesecloth.

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Smoked Cheese and How To Smoke Your Own Cheese at Home

sarita — Mon, 24 Aug 2009 19:39:36 +0000

Smoked meats and barbecue have enjoyed renewed interest by home chefs. But most haven’t tried smoking their own cheese. If your exposure to smoked cheese is limited to the smoked gouda found in stores, you’ll find that a wide range of cheeses are enjoyable smoked, and that the process is easy.

Depending on the time and equipment you have, there are several ways to achieve the smoky flavor. One way is to use your backyard grill with aromatic wood chips creating a lively and penetrating smoke. Place chunks of cheese on trays around the perimeter of the covered grill to absorb the smoky flavor. Be sure to not let the grill get too hot. Check every 15 minutes or so to ensure the cheese hasn’t gotten too soft and until it reaches your desired level of smokiness.

Not ready to smoke your own cheese yet? You can easily find store-bought versions of smoked gruyere, havarti, scamorza and cheddar.

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