Learn To Make Cheese » cheesemaking

Learn Cheesemaking in Local Cheese making Classes: Where To Look?

sarita — Sat, 16 Jan 2010 00:36:11 +0000

One of the best ways to learn cheesemaking is by taking a class. So, we’re going to attempt to list as many cheesemaking course resources as we can in the coming weeks. Taking a class is so great for one because you usually don’t need to invest in any equipment and you can experiment before diving into this fun, but not cheap, activity of cheesemaking. We’ll also be creating a separate list for international cheesemaking course opportunities.

Here’s an initial overview of where to look for cheesemaking courses in your area:

Visit Local Harvest, a great resources for cheesemaking classes and many other fun ones like beekeeping, hydroponic gardening, farmers’ markets, cook-offs, pierogi making, sewing and breadmaking. These classes tend to be for beginners and there are kid-friendly options too.

Cheese stores are a great place to take cheesemaking classes in a relaxed environment. For example, the reknowned Murray’s cheese offers a nice cheese class schedule. Most classes have to do more with learning about and tasting cheese, but they do offer a mozzarella making class. Another wonderful option is the New England Cheesemaking Supply Company who offers cheesemaking workshops for both beginners and advanced students.

Cheese-related organizations such as the Artisanal Cheese Center based in New York City offer both cheese tasting and cheesemaking courses in one-time sessions. They have also partnered with the Viking Cooking School to offer classes throughout the country in places like Atlanta, Bryn Mawr, PA, and Memphis TN.

Many states have their own artisan cheese guild, a group of artisan cheesemakers who adhere to certain requirements in making artisan cheeses in order to be accepted as members. Artisan cheese guild websites usually include a member directory of dairies and farms, and cheese and cheesemaking-related events open to the public. Here’s a list of state artisan cheese guilds to get you started.

The adult education class programs of community colleges often offer one-evening or multi-session cheesemaking classes.

If you’re more than a hobbyist, universities with food studies programs, such as the University of Washington, offers cheesemaking classes. Also, the University of Vermont is home of the Vermont Institute for Artisan Cheese.

For serious cheesemakers, there are destination cheesemaking courses such as the 3-day workshops through Three Shepherds Cheese in Vermont.

Finally, ask around. Ask the sellers at your local farmer’s market if they are aware of any cheesemaking class opportunities. If your dairy and cheese vendor doesn’t currently offer cheesemaking classes, they might consider starting something up in their dairy barn if the interest is there. (and is it ever!) You can also join in cheese discussion forums to find out about local and national cheesemaking courses and events. Check out Rick and Lynne’s cheesemaking forum, Chowhound, hook up with Culture magazine on Facebook .

Remember, no matter where you live, always register early for cheesemaking classes because from what we’ve seen over and over, they sell out quickly.

More cheesemaking class resources to come!

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Cheesemaking and the Environment: How Does Making Cheese Impact the Planet?

sarita — Fri, 18 Dec 2009 19:58:34 +0000

There are different ways the cheesemaking process can contribute to greenhouse gases. First of all, the feed production, methane and animal waste associated with raising milk cows has implications for water and air quality.

Some studies have tried to determine the ounce-for-ounce amount of carbon dioxide that may be created as a result of cheesemaking. In some instances, cheesemaking may even lead to more CO2 than producing meat products.

How do you reduce your cheesemaking carbon footprint? Look for farms that are using new techniques such as generating electricity from the manure produced by cows. Their milk could be considered more ‘eco-friendly.’ Sheep actually produce more methane than cows and goats based on milk volume, so cow and goat milk cheese may be better for the planet from that perspective.

Also, look for fresh or young cheeses which have not been aged, and thus not stored in electricity-using climate controlled environments for as long a period of time. In general, the less processing and aging, the better. Some soft chevre or fresh mozzarella can be relatively eco-friendly cheeses.

Different cheeses have varying environmental impacts; sheep cheese is harshest – washingtonpost.com.

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Cheesecloth For Homemade Cheesemaking Recipes: What To Do

sarita — Wed, 25 Nov 2009 16:50:21 +0000

Why cheesecloth? Many cheesemaking recipes call for cheesecloth, a cotton or nylon lint-free cloth that can help in draining curd cheeses to remove whey or line cheese molds. (Some cheese molds actually come with cheesecloth but others don’t). Cheesecloth comes in different sizes of weave. If you’re making a smaller curd cheese, fabric with a fine weave will keep the curds from passing through, and can be less messy. Sometimes a type of muslin will be used, which resembles a tea towel in thickness. For medium and larger size curd cheeses, a bigger waffle weave cheesecloth is sufficient.

Depending on the type of cheesecloth you use, you can sometimes wash and reuse it. A package of cheesecloth typically costs about three to six dollars for two square yards. If you plan on using a lot, buying cheesecloth on a roll in bulk is the way to go. The nice thing about cheesecloth is that you can use it for other things in the kitchen such as making a bouquet garni, a sachet of herbs and spices that helps to flavor soups. It’s also useful in craft projects.

Cheesecloth can be found at kitchen supply stores, fabric stores and even discount stores. If you’re shopping for cheesecloth online, you may want to check it out at Organize.com.
Cheesecloth – 2 Square Yards.

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Cheesemaking at Home Book Review: Making Artisan Cheese

sarita — Mon, 16 Nov 2009 18:15:47 +0000

David Bleckmann at the Joy of Cheesemaking wrote a helpful review of Making Artisan Cheese: 50 Fine Cheeses That You Can Make In Your Own Kitchen. Like David, you may have found an overwhelming amount of information on cheesemaking at home, but not everything is appropriate to your interests or skill level. Some cheesemaking information gets a little too scientific for us. Other times, a book about cheesemaking can be too technical in describing processes. Bleckmann finds a happy medium with Making Artisan Cheese.

Here’s an excerpt: (Full review after the jump).

“Making Artisan Cheese starts with a history of cheese and then covers some cheesemaking basics. After this it is divided into three major sections: beginning, intermediate and advanced cheesemaking. Each of these sections separates the techniques needed for the cheeses in the section, from the recipes using those techniques. This is nice because once you know the techniques you can flip through to find the recipes without wading through a lot of text. It also does not burden you with too much technique and theory too fast, and the beginner can start of quickly with making some easy, acid coagulated, fresh cheeses.”

The Home Cheesemaking Blog: Book Review: Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen.

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Experiences Making Feta, Ricotta and Haloumi Cheeses At Home

sarita — Sun, 08 Nov 2009 18:04:50 +0000

Life is Better Barefoot grabbed cheesemaking by the horns after taking part in a cheesemaking workshop. Since then, she’s had some great experiences making feta (start early!, a simply divine ricotta and a minted haloumi. Here she is on ricotta cheese making:

“Whole milk ricotta is divine and oh so easy. All you need is a thermometer and some white vinegar or lemon juice. Unfortunately, the yield is not so great, so I don’t tend to bother making it. Whey based ricotta though is perfect. Creating something out of the feta leftovers is a fantastic bonus. I can’t believe that they didn’t teach us this one during the workshop! OK, so the taste is not so rich and creamy as the whole milk ricotta. Served fresh though, with cinnamon sugar, or honey and nuts, especially while still warm – yummo, what a treat!”

Let’s wish her luck in her upcoming mozzarella making efforts!

Check out the photo evidence and more details after the jump.

Life is better barefoot: Making Cheese.

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Cheeseforum.org: Great Resource For Cheesemakers and Cheeselovers

sarita — Mon, 26 Oct 2009 12:49:45 +0000

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 . . ..

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Authentic Homemade Swiss Cheesemaking in the Alps

sarita — Thu, 22 Oct 2009 13:36:00 +0000

While we may experience some discomfort trying to knead our mozzarella straight from the hot water, it’s nothing compared to the century-old cheesemaking process taking place in alpine Switzerland each summer. With the milk from 51 cows over the course of 90 days, this hardy group produces around 1000 gorgeous rounds of cheese.

FXCuisine beautifully documents the incredible cheesemaking process. With no electricity, running water or sewers, cheese is made over a wood fire with wood brought in by helicopter. It’s salted and aged for a minimum of two months before being sold throughout the Alps.

More about cows:

“The secret of these high alpine pasture cheeses incredibly complex taste is in the grass. Each plant contributes toward the final tastes. If your cows change pasture, you can taste the change in the milk. It is not mystery – milk is made from water and grass.

The herd is 51 cows strong, owned by 4 farmers in Münster. Most are the Swiss Bronfi cow and 3 are the famed Evolène fighting cow. They come up for 90 days in late June and visit 4 different pastures/chalet as they exhaust the grass. The rest of the year the cows are down in the village. The cowboys don’t come down at all – it’s a full time 7-days-a-week job. One farmer brings the food up by foot once a week.”

Swiss Alps Cheesemaking.

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Making 30 Minute Mozzarella Cheese At Home

sarita — Mon, 19 Oct 2009 23:44:18 +0000

We loved this Bumblebee account of her 30 Minute Mozzarella cheesemaking efforts. Using Ricki Carroll’s Home Cheese Making book, she’s knocking out one great cheese after another. This time, it was her 30 Minute Mozzarella, made with just four simple ingredients: citric acid, whole milk, liquid rennet and cheese salt.

She provides outstanding step-by-step instructions, recipe and photos after the link. And, be sure to scroll down for her neufchatel!

Bumblebee Blog » Cheese Making.

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Another Satisfied Cheesemaker

sarita — Sat, 17 Oct 2009 16:31:13 +0000

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.

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History of Wisconsin Cheesemaking At the National Historic Cheesemaking Center

sarita — Tue, 13 Oct 2009 21:04:58 +0000

If you find yourself in Wisconsin’s cheese country, be sure to visit the National Historic Cheesemaking Center, located a couple of hours north of Chicago. It has exhibits on the history of cheese with fascinating photos and imagery, as well as a focus on the Wisconsin dairy industry. It helps put cheesemaking in cultural and historical context. Funny how so many of the tools are exactly the same as a century ago!

“The cheesemaking museum offers visitors a unique look back at the history of cheese making in Wisconsin and the Green County area. It showcases artifacts and information about the area’s rich cheese industry, area farmers, and the history of cheesemaking in southern Wisconsin. The museum offers visitors a glimpse back at an 1800’s era model cheese factory and offers visitors a wide variety of facinating exhibits from “an era that once was….but will never be again.”

via The National Historic Cheesemaking Center — Home.

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