Blog & Recipes
What is Rennet and Why is it Needed in the Cheese Making Process?
Posted by Luke Dolby on
Traditionally rennet came from the curdled milk found in cows’ stomachs. It is often claimed that the method to create cheese was discovered when people first cut open a calf’s stomach to find this clotted material inside.
How to Pick a Cheese Mould for Both Hard and Soft Cheeses
Posted by Luke Dolby on
When making homemade cheeses in your kitchen (or small scale dairy), you’ll very often require a cheese mould. And while beginners are bound to have questions about followers, cheese presses, and the cheese making process as a whole, we're here to make it a little easier.
Basic soft cheese recipe
Posted by William Franceschini on
Make up the starter culture solution according to the instructions given on the leaflet. This starter culture can be frozen in ice-cube trays for use as required, using 2-3 cubes to innoculate 1 gallon (4.5 litres) of milk.
Cream cheese recipe
Posted by William Franceschini on
When choosing your milk finding a rich creamy style will help with the final texture and flavor your are looking for - in this case high in fat is good…
Horseradish cheddar cheese recipe
Posted by William Franceschini on
If you're ready to get started making hard cheeses, this is a great place to start. This cheddar comes out great, and can be tweaked a little to make a horseradish flavored cheddar cheese.