Minor late gas production on a parmesan. Tastes and smells amazing. I don't need to chuck this, do I?1yr ⋅ WestBrink ⋅ r/cheesemaking
My first attempt at wine-infused cheese! Might have cut the curd a little too small but I'm still proud!4yr ⋅ ClimbsOnCrack ⋅ r/cheesemaking
Cracked open the leerdammer (maasdam) last night. Real happy with it.4yr ⋅ Severe-Dream ⋅ r/cheesemaking
How is my cheese cave already getting too small? It's only 2 months old. Not very confident about those bries though so I may get room again soon3yr ⋅ RDTish ⋅ r/cheesemaking
'Brick Pyramid' Cheese, was close to throwing it out but glad I kept it!3yr ⋅ GoGoGadgetLoL ⋅ r/cheesemaking
Cheeses of a painful summer. Cabra al vino, blue, and Asiago. Cheesemaking continues to be a beautiful escape for me. Thanks to everyone in this community2yr ⋅ southside_jim ⋅ 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.4yr ⋅ Nikola_F ⋅ r/cheesemaking
1st mozzarella! After waiting 20 minutes for curds to properly develop, they didn't, it was more like really large cottage cheese, I just followed through the steps. These may not be perfect but they will be eaten with tomatoes and basil from my garden.2yr ⋅ CMAHawaii ⋅ r/cheesemaking
I made this cheese with sun dried tomatoes, chili flakes, and dried chives. I used a basic washed curd recipe. It's only about 90 days old so I vac sealed half of it and put it back in the cave. I call it Highwood Sunshine. I'm very happy with it.2yr ⋅ Confident-Market-189 ⋅ 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.4yr ⋅ 5ittingduck ⋅ r/cheesemaking
My eight Graviera wheels. Seven made with 100% sheep's milk, one with 100% goat's milk.2yr ⋅ solitary_kidney ⋅ r/cheesemaking
Five month old cheddar from Home Cheese Making — tastes a lot like a Wensleydale3yr ⋅ gumbos ⋅ r/cheesemaking
I was paranoid my cheese fridge wasn’t keeping temperature so I made a cheese dashboard with grafana3yr ⋅ sadasasimile ⋅ 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....3yr ⋅ 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 :)4yr ⋅ KimberelyG ⋅ r/cheesemaking
New cheesemaker here, didn't want to shell out a hundred bucks for a cheese press. So I made my own.4yr ⋅ Rubixmaster5567 ⋅ r/cheesemaking
Two more into cave - Wine Infused Asiago Pepata, Guido's Hard Italian1yr ⋅ TidalWaveform ⋅ r/cheesemaking
My first attempt at mozzarella was an udder failure. My second was whey better!5yr ⋅ Musicinaminor ⋅ r/cheesemaking
I think my first brie turned out! Didn't quite get the PC coverage I wanted, but the texture is superb!3yr ⋅ cstoner ⋅ r/cheesemaking
First Gouda, just opened after 6 months’ aging,and it’s really good!4yr ⋅ chloeblue111 ⋅ r/cheesemaking
First time making Whole Milk Ricotta from Home Cheese Making by Ricki Carroll3yr ⋅ silentcarr0t ⋅ r/cheesemaking
4.5lb Parmesan. I used 6 gallons of 2%...brined it for about 18 hours, and now im letting it air dry. This is the 3rd parm ive made..and the largest. I need a bigger pot.3yr ⋅ Mongoose_isb ⋅ r/cheesemaking
Happy holidays to my cheese fam. Here is my cheese board for today2yr ⋅ southside_jim ⋅ 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.4yr ⋅ 5ittingduck ⋅ 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 toast4yr ⋅ Sma144 ⋅ 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)4yr ⋅ KnightONi ⋅ r/cheesemaking
Tried the new smoker I built last night. Here is some apple wood smoked Monterey Jack.2yr ⋅ scottywhoknows ⋅ r/cheesemaking
Midnight snack: halloumi I made today with dried mint from my garden. Squeaky goodness!4yr ⋅ hoggerfan69 ⋅ r/cheesemaking
Any concerns with aging on oak and leaving a small gap with the cover to allow more air exchange? All 6-7 lbs.1yr ⋅ darnedkid ⋅ 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)4yr ⋅ Nikola_F ⋅ 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.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
2016 Romano. Very powerful aroma of fruit and caramel, excellent Umami. Perhaps my best ever lipase 'Italian' style cheese.2yr ⋅ 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 ;-)4yr ⋅ Nikola_F ⋅ 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.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
It appears thay Babybel cheese uses two layers of wax on their cheeses. Is there a reason I can't melt it down together and use that to wax a homemade cheese?1yr ⋅ Idonotbelonghererly ⋅ 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.4yr ⋅ 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.4yr ⋅ 5ittingduck ⋅ r/cheesemaking
Second try at Feta, looks very pretty! Pink is from the salt...1yr ⋅ livin_la_vida_mama ⋅ r/cheesemaking
Featuring this Gruyere style on Pastrami and Rye today. Gallery link in comments.3yr ⋅ aminorman ⋅ r/cheesemaking
Ricotta, first try. Is there any easier cheese making than this? I’m addicted now!2yr ⋅ lekkkkkkkkkkkkkkkkkk ⋅ r/cheesemaking
My first cheese is a success!! It’s only cream cheese but I’m so excited!4yr ⋅ 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.4yr ⋅ liurpo ⋅ 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.3yr ⋅ CollegeKidLoser ⋅ r/cheesemaking
The new set up I made for cooking my cheese to the perfect temperature4yr ⋅ mowgli96 ⋅ r/cheesemaking
First attempt at homemade Feta; brined then marinated with herbs & lemon4yr ⋅ _gingerwitch_ ⋅ r/cheesemaking
All homemade! Jarlsberg-type, Brie, Blue cheese and 4 month old Caerphilly4yr ⋅ haagiboy ⋅ r/cheesemaking
I had learn how to craft my own paneer (Indian cheese) during last year's lockdown. And I still crafing it every Sunday! :)2yr ⋅ sopadebombillas ⋅ r/cheesemaking
The Tomme I made yesterday doubled in size overnight. The pigs enjoyed it. Does anyone know what might have caused the cheese to inflate like a souffle?3yr ⋅ di0spyr0s ⋅ 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.4yr ⋅ liurpo ⋅ r/cheesemaking
Cocoa coated Gouda. Mainly for looks, it will develop a very shiny chocolate coat in the bag over the next few months.2yr ⋅ 5ittingduck ⋅ r/cheesemaking
My first Cheese with holes, a Jarlsberg. I’m beyond ecstatic with out it turned out. It tastes amazing!!4yr ⋅ malingator13 ⋅ r/cheesemaking
First ever cheese from our Jersey. What a fun journey this has been! This is a farmhouse cheddar drying on 2nd day. I don’t know what I’m doing, but this looks alright so far.2yr ⋅ darnedkid ⋅ 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 (Valencay 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.4yr ⋅ Nikola_F ⋅ r/cheesemaking
My Havarti. Labour of love, fliping & wiping with brine every 3 days for 3 months. Great natural rind & creamy inside.4yr ⋅ Severe-Dream ⋅ r/cheesemaking
Caramelized onion farmhouse cheddar. My favorite cheese I have made yet !3yr ⋅ southside_jim ⋅ r/cheesemaking
New to cheese making, not sure what to do about the weight problem im going to have.4yr ⋅ stuthebody ⋅ r/cheesemaking
My first quarantine mozzarella turned out better than I thought4yr ⋅ pearlsnesspresso ⋅ r/cheesemaking
4yo experimental cheese. Gouda method with chives and lipase added. Jersey milk from Helen and Roxy, thanks girls! Notes in comments.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
So I cut my gruyere open after 1,5 weeks because i noticed a pimple. Are these coliforms or is this safe to eat?2yr ⋅ Administrative-Gap87 ⋅ r/cheesemaking
My cheese draining set up. What does everyone else do. This sure doesn’t seem like the best way.1yr ⋅ ChiefLittleFootHow ⋅ r/cheesemaking
I’ve started collecting cheese cultures from commercial cheeses.3yr ⋅ Hemileia_foxtrot ⋅ r/cheesemaking
My first 3 month cheddar, cloth wrapped. Came out absolutely delicious. It is already getting sharp.3yr ⋅ jadebullet ⋅ r/cheesemaking
Creme Fraiche. Super easy to make. Going to make an asparagus tart tomorrow with this, and a Brie this weekend. Used Heavy Cream, Flora Danica, and 3 drops rennet3yr ⋅ beltedgalaxy ⋅ r/cheesemaking
This was the most labour intensive cheese I have ever made...took nearly an entire day and required soooooo much care and attention! Fingers crossed it tastes good in 4-6weeks!3yr ⋅ mosaiccheeses ⋅ 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.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
Newbie making cheese for 8 months. First time tasting my production : Emmental, Parmesan, Gorgonzola, Raclette and Manchego (clockwise). Very proud.4yr ⋅ liurpo ⋅ r/cheesemaking
I was so nervous cutting into this Roquefort, but fortunately it’s really delicious3yr ⋅ cuddlewithyourdemons ⋅ r/cheesemaking
Automating my curd stirring!!! Finally I’m not babysitting for hours!3yr ⋅ leonardwward ⋅ r/cheesemaking
My first Coriander and Orange Peel infused Trappist style with ale washed rind.4yr ⋅ Zelo68 ⋅ r/cheesemaking
