CheeseMaking Blog & More

Benefits of Drinking Kombucha Every Day

Benefits of Drinking Kombucha Every Day

Posted by The CheeseMaker on 1st Oct 2016

For thousands of years, people have been drinking kombucha, a fermented tea that boasts many health benefits, so much so that some call it the “immortal health elixir.” It is made using black or green … read more
Choosing and Maintaining Your Starter Cultures

Choosing and Maintaining Your Starter Cultures

Posted by The CheeseMaker on 14th Jun 2016

The use of the modern freeze dried Direct Set Cultures is very convenient for home and artisan cheese makers. There is no longer a need to make a 'mother culture' or 'starter culture', unless you a … read more
The Evolution of a Irish Whiskey Cheddar Cheese

The Evolution of a Irish Whiskey Cheddar Cheese

Posted by Steve Shapson on 3rd Apr 2016

Using the recipe from Mary Karlin's book Artisan Cheese Making at Home, this cheese was made with MA4001-4002 series thermophilic culture, Annatto seed extract for orange color and cheap Irish whiskey … read more
What does DOSE mean?  Which starter culture do I use?

What does DOSE mean? Which starter culture do I use?

Posted by The CheeseMaker on 3rd Apr 2016

What does DOSE mean? The dose is noted on some cultures to meet industry standards. A dose is not per gallon of milk, rather per weight of milk. Some culture packs are listed in grams which can be the … read more
Cheese Stories - Hello from France

Cheese Stories - Hello from France

Posted by Bob Eifling on 3rd Apr 2016

PUBLISHER'S NOTE: Bob Eifling, 'our man in France' residing in a small French town where few, if any speaks English. He wants to learn the language and understand the culture. He arrived the first wee … read more
Cheese Stories - Wine and Cheese in France

Cheese Stories - Wine and Cheese in France

Posted by Bob Eifling on 3rd Apr 2016

PUBLISHER'S NOTE: Bob Eifling, 'our man in France' residing in a small French town where few, if any speaks English. He wants to learn the language and understand the culture. He arrived the first wee … read more
The Evolution of a Stilton Style Blue Cheese

The Evolution of a Stilton Style Blue Cheese

Posted by The CheeseMaker on 2nd Feb 2016

Using 18 gallons of fresh raw cows milk, cheese making friends Anthony, Nicole & John as well as myself made three blue cheeses. We followed the Stilton style method, which doesn't allow for any h … read more
How to Use a Cheese Press

How to Use a Cheese Press

Posted by The CheeseMaker on 6th Sep 2015

DO NOT DISASSEMBLE YOUR CHEESE PRESS.PLEASE READ THE INSTRUCTIONS BELOW BEFORE USING YOUR CHEESE PRESS.IMPORTANT NOTICE: A simple misunderstanding of using cheese presses is that one must press the c … read more