Cheese Making

“Age is something that doesn't matter, unless you are a cheese” - Billie Burke

Several years ago, my wife and I attended a cheese making class and had a great time. For a simple cheese like mozzarella, the technique is quite simple and the cheese can be eaten immediately. Firmer cheeses like cheddar require a long drying time and more experience. Cheese making is not a difficult hobby and can become a business. When traveling we love to visit independent cheese makers and sample their wares. They are everywhere!

For equipment, supplies, techniques and recipes, check out BEGINNING CHEESE MAKING © by Professor Fankhauser, Ph.D., at the University of Cincinnati Clermont College. The professor recommends starting with his yogurt recipe and working your way up to soft cheese (Neufchatel) and mozzarella.

Bottom Line

Freshly made cheese is so amazingly tasty. Try some fresh ricotta on bread as a spread. It is literally milk turned solid with a clean and simple taste different than the more processed cheeses that take on a flavor of their own from the maturing molds and bacterias. You'll also be surprised at how wonderful fresh yogurt can be - just like Greek yogurt but cheaper.