Let The Cheese Commence

The first few months of cheesemaking I went a little wild in the isles. I made as many different styles of cheese as possible after buying the book '200 Easy Homemade Cheese Recipes'. It was an interesting time as I had about 5 going at the same time and I didn't really make notes or documented anything apart from the final product. All the hard cheese turned out pretty bad resulting in either bitterness or no flavour at all, like when you have a nasty cold and you cant taste anything. The goat cheeses and washed rind cheeses turned out ok but I realised that I had to understand what was actually going on so I took a deep breath and made just 1 simple washed rind cheese. From now on I'll keep it simple and make notes, photograph each stage and try to read and understand the science behind the cheese.

Washed Rind gone wrong

Waxed Hard Cheeses after 3 months.

First Washed rind cheese, chalky pate

Bline washed rind

Goat Cheese

Stilton, very peppery taste... Did not eat

Pressed acid coagulated cheese

Limburger, my first scuccess!

Blogg that cheese

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