Sandra's Cheese Log

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I've always been intrigued by cheesemaking. I spent much of early 2006 thinking about, reading about, and researching it, and in June I got some starter equipment and a great book, and I was finally on my way. It's a hobby that requires a lot of patience, but I think the rewards will be great. Read along with me as I try new cheeses and hopefully I'll have lots of yummy cheese to share!

Cheese Blog - A place for me to write about the overall cheesemaking experience and the latest news
Aging Schedule - To help me keep track of my aging cheeses and what they require
Pasteurization - Read about the important role milk pasteurization plays in the cheesemaking process

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A.D. Recipes

Soft cheeses:

Mozzarella #4 - extra rennet makes this the perfect consistency for string cheese

Hard cheeses:

Stirred-Curd Cheddar - a medium-difficulty cheddar that ages from 2-6 months
- Chipotle Stirred-Curd Cheddar - a spicy, smoky version
Monterey Jack - a medium-difficulty, smooth and flavorful cheese that ages from 1-3 months

Other:

Mozzarella Storage - results of experiments with storing fresh mozzarella in different liquids

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B.C. Recipes

Soft cheeses:

Mozzarella #1 - the standard, publicly-available recipe
Mozzarella #2 - my adjustments make this my preferred mozaarella recipe
Mozzarella #3 - added CaCl and increased quantities for the best mozz yet!
Whey Ricotta - a great way to use leftover whey after making a hard cheese

Hard cheeses:

Farmhouse Cheddar - a very easy way to make a basic, fast-aging cheddar
Stirred-Curd Cheddar - a medium-difficulty cheddar that ages from 2-6 months
- Chipotle Stirred-Curd Cheddar - a spicy, smoky version
- Sage Stirred-Curd Cheddar - an herb-flavored version
Monterey Jack - a soft, mild, snacking cheese that ages fast

Other: