This page is under repair.  Sorry for any inconvenience, as there is a software problem with this page.  It will be corrected shortly. -Steve Shapson 

I have made the following recipes many times, making improvements in their protocol. Yet you may even come up with a slightly different method or ingredients and get a great result. Cheese making is 90% craft and about 10% science.  Don't be afraid of making changes when you think it will improve your resulting cheese.  - Steve Shapson CHEESES See Mozzarella making the old fashioned Italian way at Caputo Brothers Creamery   Citric Acid Mozzarella   Fresh Soft Creamy Mozzarella   Mozzarella Recipe by Sacha Laurin    FetaCreme Fraiche and Cream Cheese Ricotta    Cottage Cheese   Chevre and Fromage Blanc QuarkMaking Cheddar Cheese and Curds Gouda CHEESE APPETIZERSCHEESE MAIN COURSESCHEESE SAUCESRomesco SauceCHEESE SOUPSCHEESE DESSERTSOTHER DAIRY RECIPES   Yogurt   Mascarpone    Buttermilk and Butter    ADDITIONAL INFORMATION  Lactic foods made with Flora Danica or Mesophile Aroma Type B Culture   Brine Calculator