Learn To Make Cheese

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.

Cheese By Hand is a project by cheese enthusiasts Michael and Sasha who explore artisan cheeses and meet with cheesemakers throughout the United States.  Now based in Portland, Oregon, they share their cheese experiences on their website, and Sasha is currently writing a book on west coast cheese.  Be sure to check out their fabulous photos and audio interviews with cheesemakers, and pick up a super cute Cheese By Hand t-shirt while you’re at it!

Cheese by Hand.

If we lived in the Austin or Houston, Texas areas, we’d be sure to check out Cheesygirl, a passionate maker of vegetarian goat cheeses and spreads made with vegetable rennet.   President and CEO of Cheesygirl Susan Holle was once an executive at a large health care provider and now, with the help of hundreds of much-loved goats, makes lovely vegetarian cheeses

Here’s a bit more about Cheesygirl cheeses from their website.

“Huh? Isn’t all cheese vegetarian? The answer is no And also no.

Fact is, most cheeses use a product called rennet to help form the curds. We’d love to tell you where rennet’s from, but trust us, you don’t want to know. Let’s just say it’s an “animal by-product” The good news is we don’t use animal rennet. Zero, Nada, Never. We use only vegetarian acceptable rennet and let it perform its magic. Our aged cheeses hold up beautifully, becoming even more delicious and interesting as they age. It may take a bit more time but we’re not in a great big hurry and we think you’ll agree CheesyGirl cheese is worth the wait.”

$6.59 For Cheese…Must Be Local – Houston Restaurants and Dining – Eating Our Words.

Here’s a wonderful post from Indigo Days about making goat cheese in Japan from local goat milk.  Not the most common food in Japanese cuisine, but after picking up some tricks in the Dordogne, as well as Cowgirl Creamery in California, she’s making moist, delicious goat cheese.

Here’s an excerpt:

“The first day I unmolded 6 (almost) perfect little rounds, I zoomed over to Sunny-Side Up! to give the staff a try.  I didn’t think the kids would be interested, but when I walked into the school with my cheese board in hand, I was assailed by eager little ones clambering for a peek at what I was carrying.  I offered small wedges all around and they took them without hesitation.  That’s trust.  I walked into the backyard with my board and dropped more wedges into grimy little hands.  No worries, a little dirt adds flavor.  I couldn’t keep up with the demand and had to go home for more.  I’ll stop right here and mention that Japanese kids don’t really eat much cheese, and certainly not goat cheese.”

Making Goat Cheese – Indigo Days.

Check out this home cheesemaker’s fabulous first attempt at making queso fresco, a creamy cow’s milk, and sometimes goat’s milk, cheese.  Queso fresco is similar to queso blanco and both are some of the best cheeses for a beginner to make.

In Mexican cooking, you’ll find queso fresco sprinkled on top of salads and enchiladas, adding a salty flavor.  One of its characteristics is that it doesn’t fully melt.  In a pinch, it can also serve as a substitute for other crumbly cheeses like feta or paneer.

Here’s how Menu In Progress began their cheesemaking effort.  Nice job!

“For my queso fresco I started with two gallons of organic whole milk. The thing that gives many cheeses their characteristic twang is an active culture that produces lactic acid. I used a freeze-dried version (Mesophilic A) from Leeners.com that you add directly to the milk. Since my milk was homogenized I also added a little calcium chloride to avoid an overly soft curd.

After letting the milk ripen at 90°F for 20 minutes, I stirred in some diluted rennet and let it form a reasonably solid curd – it sets up rather like a custard. Next the curd gets sliced into little cubes and the solids start to release a lot of liquid (the whey).”

More, including great photos, after the link:

Queso Fresco – Home Cheesemaking – Menu In Progress.