Cheesemaking

Cheesemaking Glossary

Glossary The following information was extracted from the book "HOME CHEESEMAKING" by Neil and Carole Willman Acid Curd The gel-like state that milk is brought to, when a high level of acidity is achieved. The acidity…

Cheesemaking

The Basics of Cheese-Making

The Basics of Cheese-Making Shhh! We want to let you in on a secret: Cheese is easy to make. In fact, people around the world have been making cheese since ancient times. This is why we now enjoy a wide variety of cheeses with different…

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Cheesemaking

Getting Started

Before embarking on your cheese-making venture, check to ensure you have all the equipment and ingredients at hand and always ensure everything is clean and sanitised before starting. Basic equipment Apart from a few specialist items, you…

Cheesemaking

Yoghurt & Sour Cream

Yoghurt & Sour Cream Yoghurt and Sour Cream are both produced using a bacterial fermentation process that reacts with the lactose (natural milk sugars) to produce lactic acid. There are many examples of ancient civilisations…

Cheesemaking

Washed Rind Cheese

Washed Rind Cheese The original washed rind cheeses were made by monks in Northern France and derive their name from the process of regularly washing the cheese in brine (salt and water mix), wine, beer or other bacteria producing agents. It’s…

Cheesemaking

Blue Vein Cheeses

Blue Vein Cheeses Blue Vein is a general term used to describe cheeses made from the Penicillium Roqueforti bacterium which is a blue mould that grows on either the surface or inside the cheese. Britain’s Stilton, France’s…

Cheesemaking

Havarti

Havarti Havarti is a relatively new type of cheese dating from the middle of the 19th Century when it was first created by Danish cheese maker Hanne Nielsen. Like Swiss cheese, Havarti contains small ‘eyes’ or holes and is…

Cheesemaking

Quarg

Quarg Also known as Quark, this cheese is soft and spreadable and sometimes described as a cross between yoghurt and cottage cheese. It originates from Eastern Europe and German-speaking countries and is made from warmed, soured…

Cheesemaking

Sainte Maure

Sainte Maure This goat’s cheese is based on the traditional French cheese Sainte-Maure-de-Touraine which is solely produced around the Loire River area of France. Sainte Maure is formed into a small log no more than 17cm long.…

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Cheesemaking

Mozzarella

Mozzarella Traditionally made from water buffalo milk, most Mozzarella cheeses today are based on cow’s milk. Mozzarella originally heralds from the southern areas of Italy from around the 13th Century. It’s named after the…

Cheesemaking

Chèvre

Chèvre Chèvre is literally French for goat’s cheese which has been made by farmers for hundreds of years particularly in the regions south of the Loire River. While we tend to consider Chèvre a soft cheese, there are versions…

Cheesemaking

Feta

Feta Traditionally made from sheep’s milk or a mixture of sheep and goat’s milk, most Feta sold around the world today is partly or wholly made from cow’s milk. It’s not known exactly when Feta was first produced but…

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Cheesemaking

Brie/Camembert

Brie/Camembert Brie and Camembert are among the best-known French cheeses. Brie, named after the French region of Brie, is also known as the ‘Queen of Cheeses’. It has a soft, creamy texture and its taste will depend on the…

Cheesemaking

Edam

Edam The Dutch port town of Edam gives its name to this semi-hard cheese that was once the most popular cheese in the world. Due to its ability to mature well and become very old, Edam was the cheese of choice during the 14th…

Cheesemaking

Pepato

Pepato Sometimes known as Pecorino Pepato, this sheep’s milk cheese originates from the province of Ragusa on the Italian island of Sicily. It’s similar to Romano cheese but is made distinct by the addition of whole black…

Cheesemaking

Sweet Swiss

Sweet Swiss Sweet Swiss is a milder form of the traditional Swiss Emmental cheese and is good for melting. The distinctive holes in the cheese are created when the added bacteria reacts with the other ingredients to release carbon…

Cheesemaking

Gouda

Gouda Named after the Dutch city of Gouda, it’s often referred to as a sweet curd cheese because of the type of starter used. The first references to Gouda cheese appeared in the 12th Century and it was traditionally made from…

Cheesemaking

Romano

Romano A popular Italian cheese, Romano dates back to the first century BC. Traditionally, there are three main types of Romano: Pecorino - made from sheep’s milk Vaccino – made from cow’s milk Caprino – made…

Cheesemaking

Parmesan

Parmesan Parmesan is the English name given to the traditional Italian cheese Parmigiano Reggiano which first appeared in the valley of the River Po in the 12th Century. For a cheese to be truly called Parmesan, the milk should…

Cheesemaking

Cheddar

Sometimes described as the most eaten cheese in the world, cheddar first appeared in the UK county of Somerset in the 12th Century. Its name comes from the caves in the town of Cheddar which were used to store the cheese. The term cheddaring…

Cheesemaking Glossary

The Basics of Cheese-Making

Getting Started

Yoghurt & Sour Cream

Washed Rind Cheese

Blue Vein Cheeses

Havarti

Quarg

Sainte Maure

Mozzarella

Chèvre

Feta

Brie/Camembert

Edam

Pepato

Sweet Swiss

Gouda

Romano

Parmesan

Cheddar

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