I was going through some recipes a friend gave me and came across; “How to make sharp cheddar cheese“, by Ally Heers. Just last week I received two Mesophilic cultures: MM100 and C61 Meso type II, so decided to make this recipe with each culture. Making two cheeses at once Read more…
I took a class last fall that featured a Trappist style cheese and other hard cheeses like Swiss and Gruyere. Most of the cheese I eat would be considered semi-hard to hard. This is just what I like, however most of those cheeses require a lot of waiting. Waiting is Read more…
After I had several requests from friends to make some more Belper Knolle, I finally remade it. It’s funny that it took me a year almost to the day to remake them. They look like black snowballs, but taste much better. It contains crushed garlic and Himalayan Pink Salt, covered in Crushed black Read more…