Not at all experienced in cheese making, just wanted to share that I made my first wheel :)2mo · moopleltoop · r/cheesemaking
I have been hard at work repairing the damage to my cheese supplies, the fridges are slowly refilling.4mo · 5ittingduck · r/cheesemaking
My cheese heart is happy. I must be doing something right-message from a friend I gave a few wedges to.1mo · BellsDempers · r/cheesemaking
Semi lactic cheese from my new fave supermarket cow milk... A bit too firm so next time I will reduce the rennet. Looks like I dropped it in the dirt but it's coated in pepper.2mo · hoggerfan69 · r/cheesemaking
It might be the most basic of cheeses, but it’s still immensely satisfying to makr a good farmers cheese from scratch!3mo · _UnremarkableGuy_ · r/cheesemaking
Me: I can press this cheddar without a press. It'll be fine. Also me: WHY DON'T I OWN MORE HEAVY OBJECTS?!2mo · Spock_Rocket · r/cheesemaking
My husband is the best! He made me a custom cheese press. I love him so much!2mo · Sursus · r/cheesemaking
Started cheesemaking this summer. Just opened my first ever cheese, a 3 month old Jarlsberg6mo · -Norwegian · r/cheesemaking
The biggest Parmesan cheese I've ever made. Used 10 gallons of milk and became 6.6lb after 7 months of aging.7mo · liurpo · r/cheesemaking
2014 (6 year old) homemade parmesan style cheese. So fruity! So many crystals!7mo · 5ittingduck · r/cheesemaking
I started making cheese as a hobby because of the pandemic, here is my cheese cave so far!1mo · scottywhoknows · r/cheesemaking
Crystals growing in a 4 year old parmesan. Note the interesting mottling. Intensely fruity with tongue tingling umami.2mo · 5ittingduck · r/cheesemaking
Just did a copy cat of Trader Joe's Toscano Soaked in Syrah. Great cheese!9mo · Cheese52_ · r/cheesemaking
My first successful wheel of gouda, which I'm dubbing As gouda as it gets'8mo · astakask · r/cheesemaking
Homemade unseasoned chèvre on the season’s first figs, drizzled with honey and sprinkled with flaky salt.8mo · outbackxplorer · r/cheesemaking
Cheese cave nearly full, only room for a few more and I will stop making for the season.1yr · 5ittingduck · r/cheesemaking
Introducing my first cheddar! Still can't believe it actually knitted together!5mo · cheesebraids · r/cheesemaking
First attempt - I was told it's unmistakably cheese, which I'll take as a win!5mo · AGirlHasNoGame · r/cheesemaking
Practice leads to perfection. First, we just want the blue mold to appear, then we hope that it is well distributed among the holes and caves produced by the grains of the curds and finally we dream of the firm, brittle, yet creamy texture. I think I got it! So delicious!7mo · liurpo · r/cheesemaking
Raw Milk Goat Cheese update, aged 3 weeks ash rind, tastes cleaner than natural rind and good.9mo · btvtCrookedHive · r/cheesemaking
I’ll be brining my first Beaufort style goat cheese today. I’m so excited for this one.2mo · bansheeroars · r/cheesemaking
First homemade cheese platter! Orange gouda, herb and garlic queso fresco, cheddar, jalapeno jack, Jarlsberg!2mo · cheesebraids · r/cheesemaking
My very first matured cheese: 3 month old baby Gouda. I'm super proud of her1mo · RDTish · r/cheesemaking
For those of you in the know heres my cheddar vat sitting ever so quietly.9mo · Budcules · r/cheesemaking
First successful Mozzarella, co-starring heirloom tomatoes and basil from the garden.6mo · shotgun_jaker · r/cheesemaking
Raw Milk Goat Cheese update, 3 weeks aged natural rind, tastes funky good.9mo · btvtCrookedHive · r/cheesemaking
2018 Gouda with Chili and garlic. Not super hot, but very flavourful.1mo · 5ittingduck · r/cheesemaking
3 kg monster Gouda from natural culture with p.s. added for eyes. At 1 month, split for longer age. Going well, lovely texture and creamy.3mo · 5ittingduck · r/cheesemaking
My husband made me this! I once forgot the word “milk” and called it “cheese water” so that’s a thing now! It’s laser engraved so it’ll not contaminate my cheese and I love it!2wk · DoughnutMaestro · r/cheesemaking
Here is our cheese room on our family dairy farm. Some cheese in here is aged 10 years.1yr · countrydairyinc · r/cheesemaking
Made my first gouda. This is the 3rd cheese I've ever made and I'm fairly pleased with the result. Will wax and age for 3 months. The little bumps are from the holes in the mold when pressing with high pressure.2mo · xxtuffyxx · r/cheesemaking
I really wanted to eat a poutine and the area I live in is not making cheese curds, so I made my own!4mo · Sudo-EPM · r/cheesemaking
Danish gouda type cheese called Tybo - love teaching dairy science, I make cheese almost every week 🧀3mo · Informal_Biscotti_35 · r/cheesemaking
I made my first ever cheese! I successfully made some cream cheese.3mo · MuddyWaters18 · r/cheesemaking
My first Emmental type Cheese at home. Perfect propionic holes and the characteristic sweetness taste.8mo · liurpo · r/cheesemaking
Learned today you could make cheese with just lemons and milk. Behold my square cheese9mo · DoubleDual63 · r/cheesemaking
First cheese ever. Chèvre. Thanks to this sub for giving me the inspiration!5mo · southside_jim · r/cheesemaking
Cracked open the leerdammer (maasdam) last night. Real happy with it.8mo · Severe-Dream · r/cheesemaking
My first attempt at wine-infused cheese! Might have cut the curd a little too small but I'm still proud!10mo · ClimbsOnCrack · r/cheesemaking
This was supposed to be a Geotrichum Candidum ripened soft cheese, but it picked up blue and white mold quite early, so I let it grow wild. I'm very satisfied with it, extremely tasty cheese.9mo · Nikola_F · r/cheesemaking
First hard cheese. Used Gavin’s cheddar recipe and love how it came out.3wk · AhhBologna · r/cheesemaking
Halloumi, ungrilled and grilled. This one accidentally got aged a year. Unexpectedly, there was some aged character... The wife declares this one of my best ever cheeses.9mo · 5ittingduck · r/cheesemaking
Cooking in milk pails was a total success. Introducing 2 port saluts....one still in mold and one done in a cheap plastic basket from Xmas tree shop....5mo · eiden65 · r/cheesemaking
I made a New Year's resolution to make at least one cheese a week this year...and so far I've stuck to it! Our cheese fridge is starting to show progress :)1yr · KimberelyG · r/cheesemaking
New cheesemaker here, didn't want to shell out a hundred bucks for a cheese press. So I made my own.7mo · Rubixmaster5567 · r/cheesemaking
First time making Whole Milk Ricotta from Home Cheese Making by Ricki Carroll5mo · silentcarr0t · r/cheesemaking
First Gouda, just opened after 6 months’ aging,and it’s really good!8mo · chloeblue111 · r/cheesemaking
Gouda, December 2016, Raw Jersey cow's milk, brined in red wine and garlic, aged in a vac pack. Great aged character, very upset I made only one.10mo · 5ittingduck · r/cheesemaking
Made a 6 gallon batch of cheese using my own recipe and method... I have thus created a new cheese... Ergo, I have made the world a better place... hopefully it’s good so I can proudly give it a name! (Ignore the weird air dry setup I had to use, cheese was too big)9mo · KnightONi · r/cheesemaking
My first attempt at mozzarella was an udder failure. My second was whey better!1yr · Musicinaminor · r/cheesemaking
Earlier this week I made my first cheese. Yesterday I used the leftover whey to make ricotta. Here it is with pickle slices on homemade sourdough rye toast10mo · Sma144 · r/cheesemaking
Catching up with my spring Gouda! Drying off prior to bagging, top 2 days and 7 days, bottom is fresh. 7 kg from 60 litres, making cheese twice a week at the moment.4mo · 5ittingduck · r/cheesemaking
Preparing for a cheese tasting party (left to right: Chilli Caerphilly, beer infused cheese, wine infused cheese, Ibores, stout infused cheese with mustard, Ubriaco)8mo · Nikola_F · r/cheesemaking
I think my first brie turned out! Didn't quite get the PC coverage I wanted, but the texture is superb!4mo · cstoner · r/cheesemaking
Humidity box progress. The blue in the Stilton has started up, no activity in the Camembert yet, but it's only a few days.4mo · 5ittingduck · r/cheesemaking
I was paranoid my cheese fridge wasn’t keeping temperature so I made a cheese dashboard with grafana2wk · sadasasimile · r/cheesemaking
My neighbour decided to help me out the other day, so I thought making him a small cheese would be a good thank you gift.10mo · ImSoCabbage · r/cheesemaking
Blue Gouda. 2 years old, crumbly texture and crystals more like an old cheddar, faint blue blush and rich flavour with moderate blue overtones. One of my best tasting cheeses.11mo · 5ittingduck · r/cheesemaking
Stumbled upon this old photo by accident. Made in January 2019, my third ever cheese. I've made a lot of attempts since, but never even came close to this one. But I keep trying ;-)9mo · Nikola_F · r/cheesemaking
My first cheese is a success!! It’s only cream cheese but I’m so excited!7mo · kaimkre1 · r/cheesemaking
Updating my Feta Cheese ready for aging. 5 gallons of milk produced 7.5lb of dried cheese. 1lb put in olive oil and the rest in a 6% salt brine for longer aging.7mo · liurpo · r/cheesemaking
My three baby's right now. Left Gouda with too much anatto. Top Jarlsberg, right, asiago. And yes I do use the manchego mold for all of my cheeses. Can you blame me? I really want a nice natural rind on the asiago. What's your natural rind process?9mo · Fromag3rie · r/cheesemaking
Persian feta made with cow's milk. My first ever cultured cheese. I used a 50/50 mix of Portuguese and California EVOV, mainly because I ran out of the Portuguese stuff.5mo · CollegeKidLoser · r/cheesemaking
The new set up I made for cooking my cheese to the perfect temperature10mo · mowgli96 · r/cheesemaking
Featuring this Gruyere style on Pastrami and Rye today. Gallery link in comments.5mo · aminorman · r/cheesemaking
First attempt at éppoises. I failed, but I got a very nice cheese regardless. Like reblochon.10mo · Flyberius · r/cheesemaking
First attempt at homemade Feta; brined then marinated with herbs & lemon11mo · _gingerwitch_ · r/cheesemaking
All homemade! Jarlsberg-type, Brie, Blue cheese and 4 month old Caerphilly1yr · haagiboy · r/cheesemaking
Raclettes, 3 weeks. Just washed the rind and lightly brushed the white mold. The cheese is very soft now, hope get harder with aging.7mo · liurpo · r/cheesemaking
My first Cheese with holes, a Jarlsberg. I’m beyond ecstatic with out it turned out. It tastes amazing!!7mo · malingator13 · r/cheesemaking
My Havarti. Labour of love, fliping & wiping with brine every 3 days for 3 months. Great natural rind & creamy inside.8mo · Severe-Dream · r/cheesemaking
I apologize for spamming this sub with cheese photos recently, but this has to be one of the best cheeses I ever had. Goat cheese with ash (Valençay style), aged for about 6 weeks now. I still have two pieces in the fridge. I'm curious if they'll go completely creamy/liquidy.9mo · Nikola_F · r/cheesemaking
My first quarantine mozzarella turned out better than I thought11mo · pearlsnesspresso · r/cheesemaking
New to cheese making, not sure what to do about the weight problem im going to have.7mo · stuthebody · r/cheesemaking
Tried to make a Stilton: Failed. Meet my latest Cambozola. Tastes awesome, freezing most of it to test whether I can freeze and thaw. 2 more developing.3mo · 5ittingduck · r/cheesemaking
My first Coriander and Orange Peel infused Trappist style with ale washed rind.1yr · Zelo68 · r/cheesemaking
Newbie making cheese for 8 months. First time tasting my production : Emmental, Parmesan, Gorgonzola, Raclette and Manchego (clockwise). Very proud.8mo · liurpo · r/cheesemaking
Third time is the charm! Properly thickened sour cream! (I know not technically cheese, but the recipe came from a cheesemaking book)9mo · TheChef209 · r/cheesemaking
I’ve started collecting cheese cultures from commercial cheeses.6mo · Hemileia_foxtrot · r/cheesemaking
Saffron and peppercorn cheese at five weeks of aging, with another eleven to go. It smells really good. Waiting is hard.11mo · niralys · r/cheesemaking
Has anyone used this to make a mozzarella? We have a local salt mine where I’m from and I’ve used Nigari to make ricotta but I’m definitely brand new to all of this.4mo · chefkdjones · r/cheesemaking
Got a wine cooler for the hot summer months. No way am I going to stop making cheese.11mo · Flyberius · r/cheesemaking
