Eighty pages, one pot at a time
Four pages of the cheese making blog, all 80 posts. Start at the top and work down.
This shelf holds 80 cheese making notes. Milk, cultures, rennet, acidity, brine, wax, and fridge caves.
Some are quick recipes. Some solve messy pot problems. Some are tiny field reports from people who kept going.
Start here
Read these before you buy anything else.
How to Make Cheese at Home: Beginner’s Guide Have you ever wondered how to make cheese at home? Good news—you don’t need a barn, or a science degree. With just a few simple ingredients, equipment you already have on hand, and a little…
Parmesan vs. Romano: Differences, Recipes and Cheese Making Tips Cheese is culture—literally and figuratively—and few cheeses carry that weight quite like Parmigiano-Reggiano and Romano. These iconic Italian cheeses may both be hard, salty, and grating-friendly…
Ingredients for Cheese Making It's easy and fun to make cheese at home. When starting out, there are three basic components to think about, ingredients, equipment and the process.
Equipment for Cheese Making It is easy and fun to make cheese at home. When starting out, there are three basic components to think about, ingredients, equipment and the process.
How to Make Cheese When starting out, there are three basic components to think about, ingredients, equipment and the process.
Laurie Higgins Making Cheese The writer's husband and the writer discovered artisan cheese two summers ago at a farmer's market in Londonderry, Vt. There this guide bought a Came...
A Guide to Cheese Tasting Terms Firm, hard, tough consistency, hard to break in fingers. When it breaks it does so in a woody manner. It is apparent at a very firm curd during draining.
Milk
What goes in the pot decides most of what comes out.
Finding Good Milk For Cheese Making When trying to find good milk for cheese making there are a few things to consider and sometimes it can be tricky to know where to begin.
The Evolution of Milk For Cheese Making Most milk comes from cows and this guide’d like to think they are all out on pastures eating grass. But are they? And if not, how can this affect milk?
Problems with Ultra Pasteurized Milk Problems with Ultra Pasteurized milk (UP) and how it affects 30 Minute Mozzarella Cheese. Unfortunately UP milk is here to stay. It is required by law to label the milks as such.
Milk and How it Has Changed For years this guide has been told of the benefits of milk.
Milk and Cream FAQ This guide will help you learn about different types of milk, how it is processed, what to look for when selecting good milk for cheese making and so much more. In addition to selecting the right…
The vat
Acid, rennet, cultures, salt — the four levers you actually pull.
Rennet for Cheese Making: The Ultimate Guide to Types, Techniques & Troubleshooting Welcome to your go‑to guide on rennet—the magic enzyme that transforms fresh milk into the cheese you love. Whether you’re a curious beginner or a seasoned home cheese maker, you’ll learn about the…
Draining Soft Cheese: Tips for Creamy, Delicious Results Draining is a crucial part of soft cheese making—it directly affects your cheese’s final texture, flavor, and shelf life. Whether you’re making tangy **chèvre**, rich cream cheese, or luscious…
Cheese Making pH Guide: How to Test and Control Acidity for Perfect Cheese When it comes to making cheese at home, understanding acidity and pH levels is essential for producing high-quality cheese with the perfect texture and flavor. pH plays a crucial role in cheese…
Learn About Cultures for Cheese Making Some of the top questions this guide receive about cheese making have to do with **cheese making cultures**.
Testing Acidity Development When converting the lactose in milk to lactic acid, using starter cultures, there is no visible way to determine the rate of culture activity within the milk.
Making and Using Salt Brine The primary reason for salting cheese, is to slow down, or stop, the bacteria process converting lactose to lactic acid. During the brining process, most of the lactose is removed. If the cheese were…
Aging and keeping
Wax, brine, wrap, boards, and a cave built out of a fridge.
Cheese Waxing FAQ: How to Wax Cheese for Perfect Aging Looking to seal in flavor, lock in moisture, and keep unwanted mold at bay? You’re in the right spot. Below you’ll find answers to the most common questions about: preparing your wheel of cheese…
How to Store and Age Cheese in Brine Learn how to properly store and age Feta, Mozzarella, and other Mediterranean style cheese in a light brine solution.
How to Select Cheese Wrap This guide will help you select the right type of cheese wrap and figure out which size wrap will fit your cheese. Suppliers carry a nice variety of wraps for aging and storing cheese, including wraps…
How to Make a Cheese Cave Learn how to make a cheese cave right at home. If you want your cheese to ripen properly you have to make them a good home and take care of them like little bambinos.
How to Wax Cheese Once the cheese is formed and pressed, it will need to dry off for a few days in a cool location with good circulation. A loose pice of cheesecloth laid over the cheese should keep dust and debris…
Using Large Culture Packs Large packets of starter culture offer a broader choice in cultures, than small culture packs, but are intended for large batches of cheese.
How to Bandage Wrap Cheddar Once you have pressed your curds and removed the finished cheddar from the cheese mold, your cheese is ready to be bandaged. Follow the directions below and you will have a beautiful, bandaged…
Wood Aging Boards For centuries, cheese has been placed onto wooden boards while it is aged. The wood shelves this guide use for aging cheese, are a combination of tight pine boards and ash.
Aging Cheese FAQ This article will guid you through common questions on aging cheese at home. From humidity and temperature of a cheese cave to preparation of the cheese before aging. Proper aging is the final step…
Recipes
Follow one start to finish. Every step is on the page.
Boost Your Gut Health with Homemade Yogurt There’s something so satisfying about turning a simple jug of milk into rich, creamy yogurt. It’s easy, affordable—and unbelievably delicious.
Labneh Cheese Making Recipe This recipe was sent in from Ursula Weiland in Knoxville TN.
Queso Fresco Cheese Making Recipe This is a fairly easy cheese to make in the kitchen. Exploring different cheese varieties can lead you to discover bold flavors, such as Livarot, which hails from Normandy. This cheese, with its rich…
Yogurt Cheese Recipe Yogurt Cheese may be made simply by draining the whey out of you yogurt. Understanding the process of yogurt making can enhance your cheese experience, as the quality of yogurt directly influences…
Shankleshe Cheese Recipe Shanklish, the word is either derived from Arabic or Turkish, the writer is not sure.This cheese is great over salad or with Italian foods, and if youre interested in trying your hand at different cheese…
Saint Maure Cheese Making Recipe A soft Goats milk cheese, shaped in an elongated cylinder or log. While youre experimenting with different cheese-making techniques, you might also consider trying your hand at Robiola cheese, which…
Queso Blanco Cheese Making Recipe Queso Blanco is a South American cheese similar to the Indian cheese Panir. It is an excellent cooking cheese.
Ostkaka Cheese Making Recipe This is a Swedish, Scandinavian, dessert dish, traditionally served at Christmas. Not really custard and not really cheese cake, the writer enjoy it at any time of the year. As one can see, it is not…
Lemon Cheese Recipe This rich and delicious cheese may be made in the evening and will be ready to spread on hot croissants for breakfast! For those looking to explore more unique cheese-making techniques, consider…
Latvian Easter Cheese (Pashka) Recipe Oma's Pashka submitted by Brent Alderman Sterste
Juustoa Cheese Making Recipe This Finnish, squeaky cheese recipe from Eleanor Miller in MI. It is eaten in cut pieces put into your morning coffee, or simply enjoyed as cut pieces as is.
Oma's Janu Siers (John's Cheese) Traditionally made for the summer solstice - the longest day of the year.
Guban Cheese Making Recipe This is a Lebanese cheese using the simplest of ingredients. This finished cheese may be used in Lebanese round bread along with Colby, flour and oil. This recipe was given to the writer over the phone by…
Fromage Blanc Recipe Fromage Blanc is a wonderfully creamy cheese that may be used in place of cream cheese in any recipe. the writer love to use this in both Couer a la Creme and Cheesecake. It has a smooth consistency and only…
Farmers Cheese Recipe There is a lot of variation in this white cheese because each person makes it slightly differently. Usually, whole milk is used, but it may be made with partially skimmed milk.
Edam Cheese Making Recipe Traditionally a Dutch cheese, made with partially skimmed milk & eaten when young. This cheese-making process shares similarities with other Dutch cheeses, such as the methods used in making Washed…
Cup Cheese Recipe This is a Pennsylvania Dutch Cheese made by the Amish and Mennonites since before the time of the Americna Revolution. After the cheese is crumbled into pieces, it can be used in various dishes or…
Creme Fraiche Recipe Creme Fraiche is one of those dairy delights that you try to eat just a little of but once you taste that first mouthful you always come back for more. If youre looking for creative ways to use this…
Clotted Cream Recipe This is a specialty of Devon and Cornwall in Southern England. It is made from rich cows milk of the Devon cattle.
Chevron The writer is not quite sure of the spelling of this cheese but this recipe for an old world Lebanese cheese was given to the writer by Susan Basmajian of New York. Susan said that it is an old family recipe going…
Butter in a Bowl Recipe Let 1 quart of heavy cream sit overnight to ripen in a large earthenware bowl. The bowl should be no more than half full....
Beyaz Peynir Recipe Traditional turkish beyaz peynir (translation White cheese)
Basket Cheese Making Recipe Handed down by word of mouth to Rosanne Coreano of NY, this recipe produces a rather mild cheese. If youre interested in exploring other types of cheeses, the Primo Sale recipe offers a different…
Fellow cheese makers
Real kitchens, real caves, real accidents.
Jim Wallace It has been a long road traveling in many directions, sometimes simultaneous, sound familiar. the writer began in pre-med but wound up teaching environmental biology which led to 25+ years of photographing…
Andrea Lewis Andrea is a new startup cheese maker, and what first drew her to the writer's attention was the number of progressive questions she asked on an online technical forum. Those questions showed she was making real…
Sister Joanna Sister Joanna leads the sisters of this monastery in making their own cheese.
Terry and Linda Clapp This is true Home or Farmstead cheese making on a small scale.
Paul Lacinski and Amy Klippenstein These are the real cheese makers, the four legged ones that provide that fabulous milk this guide use. No, not Paul and Amy, this guide is talking about the girls in the meadow.
Keith Brinch Greetings from New Zealand. The writer was born in Cape Town, South Africa in July 1951, so that makes the writer an 'old bugger.’ The writer is trained as a toolmaker and worked for many years in the Aerospace, Research &…
Reverand Yoginatha Swami Reverand Yoginatha Swami from Kauai's Hindu Monastery. The monastery web site is a wonderful place to watch the progress as these monks construct this world class temple.
Jorge "Mariano" Gonzalez A visit with Mariano to see how he makes that famous bandaged cheddar.
John and Janine Putnam John & Janine Putnam from Thistle Hill Farm in North Pomfret VT. Producing 'Tarentaise' Vermont Alpine Cheese. An aged alpine raw milk cheese handmade on the Putnam family farm. The cheese is made in…
Carol and Christina Lively Carol Lively and her daughter Christina Lively Spring Farm Rowe MA. True Home/Farmstead cheese making on a small scale. The Lively's have a small farm in western Massachusetts where Carol and her…
Travel and courses
Notes from Italy, France, Spain, Georgia, and one Vermont classroom.
Affinage Cheese Course in Vermont Affinage is the final phase in the life cycle of cheese. This is where the fresh pressed curd undergoes changes in flavor, aroma and texture.
Making Traditional Saint Nectaire This article details how Saint Nectaire is traditionally made in the Auvergne
The Spanish Cheese Sessions at UVM Recently the writer spent a few days at the VIAC program on Spanish cheese. If they had to pick one person who probably knew more about the history, process and current state of Spanish cheese, they could not…
Learning About Parmigiano-Reggiano in Italy Over the past several years The writer has spent a good deal of time visiting cheese makers around the world in search of the real story behind great cheese. True Parmigiano-Reggiano cheese is controlled…
Slow Food Festival in Bra Italy 2007 In Sept Jim Wallace (the cheese specialist) spent another 2 weeks visiting traditional cheese makers in France and Italy, spending several days in the Piemonte region visiting this grand celebration…
Making Cheese in School Yes, that is right, learning can be fun as well as tasty.
Cheese Makers Traveling Through Spain This is the writer's first trip to Spain for this so it shows a lot of how the writer go about making contacts. Its really like opening a surprise package every day.
Cheese Makers Traveling Through Italy Susan Marquis from Arlington VA. has been a cheese lover and home cheese maker for quite some time now. She sent the site these wonderful photographs and her story from a recent trip to Italy.
Cheese Makers Traveling Through Republic of Georgia A few years ago, Ricki had the pleasure of visiting the Republic of Georgia, formerly part of Russia to sing with a group called Village Harmony. This beautiful country boasts some of the most…
Cheese Makers Traveling Through France In the Fall of 2002, eleven artisin cheesemakers and serious cheese lovers embarked on a 9 day adventure to explore the state of cheese making in France. During this time this guide covered 1250 miles…
French Alpine Cheese Making Alpine cheeses were traditionally made in remote regions of the mountains in eastern France, where large collective herds were moved to the alpage (mountain pastures) in May/June and remained through…
Questions, answered
Short answers for the things that go sideways.
Cheese Molds and Pressing FAQ This guide includes tips and suggestions for using cheese molds, pressing cheese, and making and using a saturated brine solution. Forming and pressing cheese is an important step before it can be…
Curds and Whey FAQ Learn about different techniques and ways to work with curds, for both hard and soft cheese. An important aspect of cheese making is understanding how curds transform into different types of cheese…
Rennet for Cheese Making FAQ This guide will help you learn about the different types of rennet, how to use them, and when to add rennet to milk when making cheese. One interesting type of rennet to consider is thistle rennet…
Cheese Making Cultures FAQ The first stage in cheese making is to ripen the milk, during this process, milk sugar is converted into lactic acid. The art of cheese making allows for a variety of innovative recipes, such as the…
Beginner Cheese Maker FAQ This guide is filled with information on home cheese making for beginners, including general cheese making knowledge, information on supplies and basic techniques. The mission is to share the fun of…
30 Minute Mozzarella FAQ This is the most detailed and complete guide for making 30 Minute Mozzarella Cheese at home, including information, tips and suggestions. Ready to have fun making cheese at home, check out the 30…
Whey, links, and laughs
The leftovers. Some of it is genuinely useful.
Ways to Use Whey You try to buy the best milk you can for cheese making and when you're done you have a couple of pounds of great cheese, but what about all of that whey that's left over?
Favorite Cheese Links Here are a few of the favorite cheese links from around the web. If you would like to share one, please send it the whey.
Cheesy Humor Cheesy humor to brighten up your day. These tidbits are from books, around the web and fellow cheese makers.
Want the chemistry instead of the recipe? The notes cover acid, salt, and water. Want to watch someone else do it first? The video shelf has a hundred of them.