The results of the experiment! Super creamy Halloumi and super sweet Brunost.

2yr ⋅ ⋅

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Didn’t have any anato, but I read about this trick in the Little House on the Prairie books when I was a kid, let’s see if it works. Grated carrot as a cheese colorant!

3yr ⋅

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My Easter cheeseboard - from left to right: brie, washed rind havarti and oka.

3yr ⋅

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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.

3yr ⋅

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A few natural-rind cheeses I've made during quarantine!

4yr ⋅

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A little ash-ripened 6-week-aged chevre crottin. Tasted amazing.

4yr ⋅

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Curds 💕 (mozzarella in the making)

3yr ⋅

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yogurt cultured hard cheese

3yr ⋅

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World cheese awards in Bergamo Italy (over 3000 different cheeses)

4yr ⋅

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Third time is the charm! Properly thickened sour cream! (I know not technically cheese, but the recipe came from a cheesemaking book)

4yr ⋅

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Saffron and peppercorn cheese at five weeks of aging, with another eleven to go. It smells really good. Waiting is hard.

4yr ⋅

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Derby cheese with thyme, dill, chives, and rosemary.

4yr ⋅

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Opened my 3 month old Fourme d'Ambert. Tastes amazing, it got infected by b. linens, but that only improved the flavor!

3yr ⋅

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Defrosting another 10 litres of goat milk for hybrid feta. The girls descended on my first trial and decimated it, demanding more!

3yr ⋅

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After lurking on this subreddit so long I finally got around to making my first cheese. It’s just a simple farmers cheese, but I’m still proud of it.

4yr ⋅

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Not Tete de Moine ;-) This was supposed to be Port Salut, or Oka, but turned out a bit too hard. It is quite soft in the center, but still scrapes well. I aged it for 3 months. Tastes and smells amazing, I'm blown away.

3yr ⋅

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My first waxed cheese - a Gouda. It’s just so cute.

4yr ⋅

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Young Brie Nuit. 3 Weeks old

2yr ⋅

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Latin Cheese Selection

3yr ⋅

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First time making cheese! It failed but was fun. Cant wait to try again!

2yr ⋅

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I did a thing! Wine infused traditional cheddar!

4yr ⋅

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Fresh Mozzarella with Junket tablets. Only took 5 try’s :D

3yr ⋅

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Why do I have creases after I press my cheddar? Is it normal? Should I be pressing harder or remove the cheesecloth during the press? Or something else entirely? TIA! I'm doing a cheddar a day until I get the hang of it.

1yr ⋅

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My first cheese. Took me right back to the Italian delis in Queens.

4yr ⋅

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Does anyone know how to get this texture in blue cheese?

2yr ⋅

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Gave my cheese a Vegemite coating, as I can’t find the link I’m now wondering if I’ve just made it up in my head - oh well, it’s done now

1yr ⋅

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I had a question on adding old bay to a cheese. went ahead and made a jack with 2 gallons of local milk with 4 tablespoons of old bay. we will see where we go in a few weeks!

2yr ⋅

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how do i get salt into my mozzarella?

2yr ⋅

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Valencay style cheese after just 2 weeks. Delicious

3yr ⋅

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Who is it who always says never give up on the cheese?

3yr ⋅

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Beer Cheese! Colby infused with Half Brother's Brewery Morning Squeeze Pale Ale, brewed right here in town! 3 lbs 12 Oz, 2.5 inches thick, 7.5 inches diameter!

4yr ⋅

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One gallon batch goat halloumi

4yr ⋅

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First time making fresh mozzarella! Not perfect, but so so so delicious, I’ll definitely be making it again.

4yr ⋅

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Made my first cheese! Just a basic mozzarella. Does anybody have a favorite recipe or tips? That was weirdly stressful to make.

4yr ⋅

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Troubleshooting

3yr ⋅

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What causes excessively runny paste in Camembert?

2yr ⋅

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Giant Jack!

3yr ⋅

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My first Camembert XD

2yr ⋅

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It’s my birthday and I was gifted this kit. Before I start making anything does anyone have any tips from experience to help me not buggar it up. Comes with instructions too. I’m super excited for next week when I’ll have the time to make something. TIA!

11mo ⋅

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5 week old blue cheese, fig marmelade and red pepper. My first blue cheese is as good as it gets, especially for a first try!

4yr ⋅

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I've been making very simple flavored Paneer from raw goats milk, looking forward to trying new recipes as this is so much fun!

4yr ⋅

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Bartered with a local farmer, unexpectedly got 2 free gallons of raw goat milk! Went home and immediately made this pretty little wheel of cheddar :)

3yr ⋅

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Washed curd cheese with efforts at rind washing. 1 left week till 3 month mark.

3yr ⋅

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Question about hanging caciocavallo (see comments)

3yr ⋅

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Camembert draining. This is from 20 litres Jersey milk.

3yr ⋅

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Alpine washed-rind cheese at 5 weeks. Loving the contrast the candidum & b. Linens are bringing as it ages!

4yr ⋅

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My SS noticed all of my animals are named after cheese, so they got me this book about cheesemaking. I’m excited to start, 2020 will be the Year of the Cheese (Pepperjack is modeling with the book)

4yr ⋅

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My first cheddar has finished pressing and is now at the drying stage. Gonna be aging one for 3 months in wax, and the other 6 months cloth wrapped.

3yr ⋅

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First blue was developing slip skin rapidly so I had to cut into it early

3yr ⋅

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My blue cheese is not looking so good.....bummer

1yr ⋅

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First time caciotta :)

3yr ⋅

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My very first homemade cheese, a delicious Mozzarella. It turned out perfect!

4yr ⋅

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Buffalo milk Brie style

2yr ⋅

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How to know if cheese is safe to eat?

1yr ⋅

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My first Camembert, soaked in Colvados and dusted with toasted breadcrumbs and walnuts.

4yr ⋅

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Colby feedback

3yr ⋅

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Local brewery donated a keg to me to make them a beer cheese. Mild, and sharp 40lb blocks. I only need half the beer......

4yr ⋅

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Finished Valencay Cheese, as requested by @catamaran_ejector

4yr ⋅

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Mozzarella became ricotta(?) I followed instructions to make mozzarella, why did it turn curdy?

1yr ⋅

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Third wheel: Cotswold pressed and ready for drying and aging.

2yr ⋅

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I tried making mozzarella with pasteurised buffalo milk but ended up with cottage cheese. What did I do wrong? This was my first time making cheese

1yr ⋅

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My first Wine Infused Cheese. Just out of the second press. 16 hours left for the final press. Hope in these hours the fermentation occurs, pH 6.2 so far. Already got a nice marble appearance and closed surface.

3yr ⋅

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Vac Packed blue cheese. The most disgusting appearance and most amazing taste.

3yr ⋅

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First Cheese Fun! (Mozzarella)

4yr ⋅

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Tomme drying! Made with kefir, salted, now I’m waiting to see which molds are going to make an appearance.

2yr ⋅

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The mesmerising growths on this bloomy rind cow's milk cheese undulate as I stare at it. They beckon to me. I can hear cow bells in the distance. A faint chant echoes through the woods: eeeaaatmeeeeeeee.... eeeeeeaaaatmeeeeee.... I fear I'm going mad... FOR CHEESE!!!!

4yr ⋅

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Gjetost (from goat milk whey)

4yr ⋅

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Queso Oaxaca. First cultured cheese I've made. The second one looks better than the first.

4yr ⋅

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This sub inspired me to try making mozzarella! I’m hooked!

4yr ⋅

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First ever brie! And it's good!

5yr ⋅

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Homemade ash-aged chevre from our milking goats

5yr ⋅

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First cheddar...success!

5yr ⋅

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Basil and garlic Gouda, 2016 vintage. The herb flavour and aroma has been retained much better than expected.

4yr ⋅

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My first feta goes into the brine!

4yr ⋅

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Pepperjack with Homegrown Purple UFO Peppers

5yr ⋅

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First noob cheese – is it worth saving?

1yr ⋅

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Tried myself on Gavin's Boursin. Turned out nice. =)

4yr ⋅

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After lurking here for a couple weeks, I made my first cheese! Shahi paneer korma for dinner tomorrow.

3yr ⋅

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Le Chevre Noir (Goat cheddar) aged 10 months. It's absolutely delicious!

4yr ⋅

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Holes in my raw goat cheese. Smells like parmesan at 2 months. Took a nibble and pretty tasty. What's causing the holes? I used Choozit MM100.

2yr ⋅

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Finally decided to actually cook some of my homemade cheddar, ciabatta cheesy bread

4yr ⋅

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Not super special but made mozzarella for the first time and put it on pizza! Excited to keep making cheese!

4yr ⋅

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I have made my first cheese. A Lebneh. Now to make some sourdough crackers to enjoy it with.

3yr ⋅

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My first ever mozzarella balls. How do they look?

3yr ⋅

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First Havarti! Small crack after brining.

2yr ⋅

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Red wine marbled Gouda, just before going into the brine.

4yr ⋅

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My first cheese! Simple Ricotta, it's not much, but it's mine :)

4yr ⋅

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Update on the Pea Blossom Cheddar. Color change wasn't too drastic, but the blue did get darker as PH went up. Going to let it dry then give it a cheese cloth/Coconut oil wrap.

4yr ⋅

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The texture of aged pasta fillata cheese. Kasseri, from 6 litres of home-pasteurised raw cow's milk, aged for 2 months.

4yr ⋅

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Newbie mozzarella-made my first batch, curious if it looks ok to the experts (taste and texture good)

4yr ⋅

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Scary looking Bleu d'Auvergne in progress

2yr ⋅

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8l of raw milk from Swedish mountain cow became this 1.1kg (dropped about 300g of curds) hard cheese. Soaked in Merlot from 2000 and washed with cold pressed rape seed oil, it is soon ready for aging!

4yr ⋅

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what should I do with this botched Guido's cheese?

1yr ⋅

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Five pound parmesan

6mo ⋅

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First homemade cheese, mozzarella! And first post!

4yr ⋅

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Got this Brie from Whole Foods. It’s the saint angel triple cream, my favorite. But the entire center is the texture of cheese cake and doesn’t taste the same and the “cream” part. Why is the Brie like this? They said bc it’s under ripened.

2yr ⋅

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What do you think about my third raclette? (6 weeks old)

4yr ⋅

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Thank you for curdling!

4yr ⋅

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Did someone say Colby? Cut open my first one today. Crumbly(to low pressure during pressing?), taste like cheese, melts like cheese. I believe its cheese 😄

4yr ⋅

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Old cheeses, time for the taste test. (notes in comments)

1yr ⋅

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Opened my goats milk today to find some nice creme on top? I assume creme. Taste great though! New to this, what am I looking at here?

1yr ⋅

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My first Jarlsberg of the press, ready for brine 🧀

4yr ⋅

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My version of Toscano Pepato with smoked Chipotle and black pepper. Only 3 weeks and it is delicious.

4yr ⋅

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First washed rind cheese

4yr ⋅

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My awsome wife made dope chili. Seemed like a great time to test my new micro plane on my 4 month old peperjack.

4yr ⋅

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Tomme update 3 months old

3yr ⋅

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First Mustard Seed and Stout Cheddar. It came out pretty good but wondering why it’s a little squeaky?

4yr ⋅

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My very fist cheese! It's a cheddar.

4yr ⋅

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First Jarlsberg its swelling beautifully with a natural rind forming. Going to vac seal after the third cool phase.

1yr ⋅

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How do you keep your milk warm while culturing?

1yr ⋅

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Tried it again today aaaand here's my first successful mozzarella! Thank God

4yr ⋅

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Just made Paneer for the first time, is there anything i can use the leftover milky substance for?

1yr ⋅

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Good to be back

4yr ⋅

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Munster. Natural rind success :)

3yr ⋅

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I made my first cheese! Labneh!

4yr ⋅

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40yo flatmate had a couple friends over for his bday, fine, also decided to destroy my cheese! They were 10 days from being mature, all of them have some kind of damage! Beyond pissed. I'm 22 and have more respect than this!!

4yr ⋅

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Looks like it's coming along great.

3yr ⋅

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Failed attempt at making pink cheese out of strawberry milk. I'm not an expert on this but is it theoretically possible to make this

3yr ⋅

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First successful homemade cheese. It's mozzarella.

4yr ⋅

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Anyone else have problems with the “easy 30 min mozzarella”? After doing it wrong twice, taking in about 4 hours of often conflicting reading, and making 3 trips to the fermentation supply store. I wound up with this: ~30.00/lb #humble cheese.

1yr ⋅

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My first successful mozzarella! Thanks to everyone who helped troubleshoot in the last post!

4yr ⋅

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First hard cheese made a month ago, opened last week, and finished off today. All that's left are the photos. Goodbye red pepper & chili powder Caerphilly, I'll have to make you again soon.

4yr ⋅

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Is this too much mold on a cheddar? Banded with butter and muslin. ~1.5 months old

3yr ⋅

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Chilli Caerphilly - ready to be tasted

4yr ⋅

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Can I cut off this mold and safely eat the cheese?

2yr ⋅

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Five pound wheel of port-infused cheddar

2mo ⋅

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Making aged Chevre. If it's as good as the fresh chevre from the same batch it will be great.

4yr ⋅

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Finally, after 4 years of changing our live upside down, moving from Germany to Turkey with 3 german shepherds in a caravan, buying a piece of land, building our wooden house, buying some sheep and goats with rams, having fawns, milking the ewes... here, a little fresh goat cheese and some Ricotta 😁

9mo ⋅

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For you Blue- my first posting A Stilton Blue type opened this afternoon. It’s the best we’ve made, sharp, creamy and blue Natural rind. Very pleased.

4yr ⋅

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First attempt at goat milk Gouda, turned out rubbery and crisp , and tons of tiny holes, I was improving my press but have a real mold and press ordered. Any tips on what I could have done wrong. I followed recipe on https://blog.cheesemaking.com/gouda-goat-cheese-recipe-fro/

3yr ⋅

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2kg/4.4lbs raclette : Forgot to sterilize : incoming fail ?

1yr ⋅

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Mustard and stout cheese

4yr ⋅

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Chilli Cheddar straight off the press 🌶️

4yr ⋅

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Farmhouse cheddar. Aged 4 weeks.

4yr ⋅

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Same cheese, different presentation. It's delicious.

4yr ⋅

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Raw Sheep’s Colby with Flora Danica

6mo ⋅

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2 Homemade Raw Milk Goudas. Right is 20 litres of milk (has been drying a week), left is 15 litres of milk and 2 of cream.

4yr ⋅

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Baby Swiss: Nutty, Smooth, Flexible and melty, best one yet

5yr ⋅

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Supposed to be Roquefort. Do I dare?

4yr ⋅

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It was a Colby but obviously went blue a few months ago....

4yr ⋅

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My homemade bries are getting their fluffy white coats!

4yr ⋅

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My gruyere is 1,5 weeks old and it has a big pimple. I am scared

2yr ⋅

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Successful cultured butter from thickener-enhanced cream!

4yr ⋅

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First Caerphilly GW recipe.

2yr ⋅

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Just opened two cheeses after aging them for 2.5 months. Both Jack cheeses, the left has blueberries inside, the other has both blueberries and almonds. Both were brushed weekly with white wine for a month, then olive oil the rest of the time. 😋🧀🧀

5yr ⋅

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3 Tomme ready for drying.

2yr ⋅

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Ready for Christmas :-)

4yr ⋅

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I finally got the curds to set properly!

5yr ⋅

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First Parmesan - Made with 2% Milk. The smell is really starting to develop nicely. Dried for 2 days and now into the cave for 3 months before vac packing for another 9 months. Can't wait for Feb 2021.

4yr ⋅

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Current cave situation

4mo ⋅

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