Cheesemaking
My experiences making and eating homemade cheeses.
Monday, November 27, 2006
Wiki Site Created for You Cheesemakers
For those of you who follow this site and participate in the discussion forums because of your interest in home cheesemaking, I’m experimenting with a new on-line service—a Cheesmaking Wiki site. A Wiki site is a “community” website that any member of the community can contribute to. Every member has the ability to create new articles as well as edit existing articles, including those written by someone else! Sounds like anarchy, I know, but these sites are very common ways of getting the collective knowledge and experiences of a community collected in one place.
If you are a member of this site, you are a member of the Cheese Wiki community.
Check it out at: http://www.rickandlynne.com/rick/go/wiki
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Monday, November 13, 2006
Back to Cheese Making
We are nicely settled into our new home in New Jersey. I finally unpacked my cheesemaking supplies. And, it is Autumn with Winter around the corner—the time of year that I usually make cheese. So, this weekend I started a Camembert. It is one of Lynne’s favorites. You can see the recipe and follow its journey in the discussion forum.
I’ll be doing a stirred-curd Cheddar next weekend and perhaps a Caraway Swiss after that! It will be good eating around here starting in about 2 months.
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Wednesday, January 07, 2004
Cheese, Cheese, Cheese
Okay, I admit I’ve posted several messages on home made cheese and no one has been very excited about them. But, I am having a blast making my own cheeses! However, to avoid the pain of anymore cheese postings to the main site, I have create a “forum” where I am keeping track of my cheese exploits. People who are truly interested in cheese can learn a lot at the new forum site:
For you who are not interested…no more “cheesey” postings here!
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Thursday, December 04, 2003
More on Cheese
I haven’t posted an update to this site in a very long time. No news, I guess…
But, I want to update you on my cheese making progress.
The Farmhouse Cheddar cheese is quite good. Especially after it had some time to age after breaking the wax mold around it. It has become somewhat sharp and has a great flavor. I’m going to make more this weekend.
And, I’ve made many other cheeses that I am anxious to try. Click “more” for the details.
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Saturday, September 13, 2003
My first attempt at cheddar cheese
Several years ago I started making my own cheese. I started with some “fromage blanc” and some soft goat cheese. Then, I lost interest or got busy with other things…don’t know. But, I did not make cheese for a long time.
This summer I decided to get started again. Only, now I want to make “hard” cheeses. Lynne got me a cheese press for my birthday, and today I made my first attempt at making a cheddar cheese.
It is a “quick” recipe that should be ready in about 4 months. But, getting this first batch going was not easy…
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