These cheesie bois have finished moulding and will now be wrapped and put in the fridge to ripen! Triple cream brie x 4 🥰4yr ⋅ thatbreadbitch ⋅ r/cheesemaking
Looking for Camembert wrapping tips! Previously used baking paper but drier a bit far in stage 2 aging. Commercial wraps hard to obtain and expensive. Was going to try layer of baking paper and one of foil. Any suggestions?3yr ⋅ 5ittingduck ⋅ r/cheesemaking
Coulommier Attempt #1, Wheel #3 of 4, 8 Days Past Presumed Done Date. Delightful.5yr ⋅ gratefulderp ⋅ r/cheesemaking
Been making cheese for many years, but this is my first wheel? First ever cheese made from store bought milk.4yr ⋅ 5ittingduck ⋅ r/cheesemaking
Little wedge of cheese, but big investment in time. Details in comments.2yr ⋅ 5ittingduck ⋅ r/cheesemaking
Got drunk last night and forgot to add salt to pepper jack. Brined today. Think it’ll be ok?3yr ⋅ Berktrav ⋅ r/cheesemaking
My first aged cheese, a three month cheddar, should I toss it?1yr ⋅ pearlsnesspresso ⋅ r/cheesemaking
Is this soft white mold on my brie safe to eat? Bought it a little over a week ago and just opened.2yr ⋅ ipostonthedonald ⋅ r/cheesemaking
Really leaning in to this natural-rind thing! Here's a couple chunks of my first blue cheese, a blue Caerphilly.4yr ⋅ ManInTheIronPailMask ⋅ r/cheesemaking
Quarantine mozzarella. My wife and I made our first cheese together and it is delicious 👌🏻 hoping to plant the bug!4yr ⋅ MmmPeace ⋅ r/cheesemaking
What would happen if I forgot to salt a cheese? More in comments2yr ⋅ HanibalLickedHer ⋅ r/cheesemaking
1 Year old feta, marinaded in Australian Extra Virgin Olive Oil with Basil and Garlic. Ready for use now!4yr ⋅ 5ittingduck ⋅ r/cheesemaking
Made my own horizontal cutting curd harp... Not pretty but should do the job5mo ⋅ sm4rt4lex ⋅ r/cheesemaking
Taste testing a 4 week old cheddar, 3 week old Caerphilly, 12 day old Havarti (over ripe) and a Feta that I made yesterday5yr ⋅ haagiboy ⋅ r/cheesemaking
Made my first cheese, a mozzarella! Almost threw out the batch when it didn’t set properly, but I persevered and now I’m having caprese salad tonight. I’m so excited and ready to make more!4yr ⋅ Foolscap77 ⋅ r/cheesemaking
Instead of Annatto, I'm coloring my cheddar with butterfly pea blossoms. As the PH changes, it should go from a deep blue to a bright pink5yr ⋅ IceEye ⋅ r/cheesemaking
Visited a bunch of VT creameries this week. Was really amazed at the amount of time these busy cheese makers gave us to talk about their craft. Feeling super inspired . Here’s a part of one cave at Parish Hill in Putney.4yr ⋅ Lakeveloute ⋅ r/cheesemaking
Is this worth waxing? Curds did end up too dry and wouldn't consolidate. Wax it or chop it up and make poutine? Raw goat's cheddar.4yr ⋅ sillys0d ⋅ r/cheesemaking
Cheese presses are so expensive, so I made my own. Mostly complete. Basket, follower and a spring/load cell&arduino to come. Wood is oak and I'm gonna oil it soon. Oh, and I have not made single pressed cheese yet.4yr ⋅ iUsuallyComplain ⋅ r/cheesemaking
First attempt at farmer cheese! Turned out more dry that I would've liked. Advice on how to make it creamier? Method in comments3yr ⋅ thedinovader ⋅ r/cheesemaking
Reopening the cave after having to use it for cold storage during the pandemic. Good to be back!4yr ⋅ aminorman ⋅ r/cheesemaking
My Cotswold (Double Gloucester). Onion and ChIves with a dash of garlic.4yr ⋅ Frjeff ⋅ r/cheesemaking
Second Cheddar ever! I was really worried by those surface cracks so I decided to cut and eat it already, but I was pleasantly surprised by the paste consolidation. Any advice about surface cracks on cheddars?3yr ⋅ Rehnso ⋅ r/cheesemaking
Reblochon, 73 days since making, 46 days since wrapping and moving to the fridge. Still not fully ripened :-)4yr ⋅ Nikola_F ⋅ r/cheesemaking
Yogurt cheese cultured with Penicillium roqueforti, aged 1 and 1/2 months. Great blue flavour.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
Remember that white ball of yoghurt based cream cheese? This is him now! Feel old yet?4yr ⋅ runningchild ⋅ r/cheesemaking
My first pressed cheese: cheddar without annatto. Much sharper than expected.4yr ⋅ sickschiggins ⋅ r/cheesemaking
First cheese (paneer) made with a press. I love how it looks! And it’s so creamy.4yr ⋅ NewlyNerfed ⋅ r/cheesemaking
My happiest accident! The large molds (from cheesemaking.com) say they can do 4-6lb wheels. I thought 1 gallon of milk = 1 lb of curd. Therefore, 8 gallons = 2 molds. Wrong :) all Muenster!4yr ⋅ TheChef209 ⋅ r/cheesemaking
Gouda with caroway, looks like some Shermanii got in there somewhere too!5yr ⋅ 5ittingduck ⋅ r/cheesemaking
Gouda mechanical holes. From pressing or curd temperature? What do you all think?3yr ⋅ adpassapera ⋅ r/cheesemaking
I don't care if it rains or freezes, 'Long as I've got my racks of cheeses!5yr ⋅ ManInTheIronPailMask ⋅ r/cheesemaking
Queso Minas: New cheese for me. It’s a Brazilian fresh cheese, similar to queso fresco, but has no culture and isn’t pressed. Haven’t quite perfected it yet but I’ll get there, just needs some practice. Any advice welcome if anyone else has made it before or has a recipe.3yr ⋅ mosaiccheeses ⋅ r/cheesemaking
Homemade Wensleydale Cheese with peach chunks, aged for 3 months. Not bad for my first cheese!5yr ⋅ TheSoonerSeth16 ⋅ r/cheesemaking
Man I dunno, this thing looks stupid. Am I doing this right!? Gav's havarti looking sad and smelling pretty rank.2yr ⋅ TheBroWhoLifts ⋅ r/cheesemaking
First attempt at Cambozola! It’s runny and good on crackers, but next time I’ll age it for a little less.5yr ⋅ Potato_Quesodilla ⋅ r/cheesemaking
One for Christmas! A big Wensleydale with Cranberry and two smaller with apricot. Should get just about the minimum 2 months maturing before Xmas day!2yr ⋅ krispy-sudo-kremes ⋅ r/cheesemaking
Raw milk after citric acid and rennet. What is wrong? Too much rennet, did I stir too much?1yr ⋅ cipa99 ⋅ r/cheesemaking
Gruyere update. One month in and the cheese has developed a nice looking yellowish exterior. The aroma has also intensified to an almost nutty Parmesan smell5yr ⋅ Tevatron85 ⋅ r/cheesemaking
Mushroom triple cream. Everyone is liking it! I think I made it a week ago. Still good, no rot.3yr ⋅ HanibalLickedHer ⋅ r/cheesemaking
Am I crazy? Fired up old cook stove to heat milk. What do you all think about heating milk right in the pails?3yr ⋅ eiden65 ⋅ r/cheesemaking
Pretty nice P. candidum coat for a wheel of Brie, right? Only problem is- this is not Brie.4yr ⋅ solitary_kidney ⋅ r/cheesemaking
For those who were curious how my mozzarella turned out, here it is. It's not perfect but it's really good and I'm so happy!!5yr ⋅ goalienewf ⋅ r/cheesemaking
Making a mother culture for first time. Should I keep the whey, the curds, of both?1yr ⋅ Shot-Ad-1808 ⋅ r/cheesemaking
My second cheese: Persian Feta! (With Rosemary, garlic, oregano, and thyme)4yr ⋅ kaimkre1 ⋅ r/cheesemaking
My first batch of cheesees has just been waxed! The cranberry and dill are both goudas5yr ⋅ drfinnn ⋅ r/cheesemaking
Two week old Raclette. I hope the B-linens aren't over developing. But it looks good and smells great.2yr ⋅ Confident-Market-189 ⋅ r/cheesemaking
Four cheeses after a busy weekend! Stout cheddar, gouda, butterkase, and cow's milk ricotta salata4yr ⋅ aberneth ⋅ r/cheesemaking
Sheep's milk myzithra (Greek ricotta) drying in the sun. Makes a very hard, grating cheese.3yr ⋅ solitary_kidney ⋅ r/cheesemaking
My first experimental blue cheese. Aged for 2 months, tastes amazing!3yr ⋅ grietinele ⋅ r/cheesemaking
Cheeky little Stilton coming on nicely. Sorely tempted to crack into it tonight but going to give it another few weeks!2yr ⋅ krispy-sudo-kremes ⋅ r/cheesemaking
First experience ever making cheese - homemade ricotta for mushroom ravioli made from scratch4yr ⋅ lizardmcguire3 ⋅ r/cheesemaking
Is this book actually useful? Comparing it to River Cottage Cheese & Dairy and it’s far less detailed.2yr ⋅ Purplebunnylady ⋅ r/cheesemaking
Caerphilly at one month, decided to cut and taste rather than age any longer in the cave4yr ⋅ mariposadenaath ⋅ r/cheesemaking
My cheese press (combination of 3D-printed plastic parts and stainless steel rods and nuts)4yr ⋅ Nikola_F ⋅ r/cheesemaking
It’s piercing day for the Flor Azul. Looking forward to watching this age.4yr ⋅ Zelo68 ⋅ r/cheesemaking
First time making Stilton. I may have been a little ambitious. I am seriously running out of draining options as I wasn't expecting this much curd.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
Just another day at the office. This is my regular fridge, not one of the outside fridges ;)3yr ⋅ 5ittingduck ⋅ r/cheesemaking
First attempt at making feta. Got interested in trying different things after making paneer. Have two of these bad boys brining right now.4yr ⋅ daft-fox ⋅ r/cheesemaking
Mmmm I love the taste of natural rind cheese, so beautiful and tastes like no other. 4 month aged5yr ⋅ the_cheesemachine ⋅ r/cheesemaking
tell me whats wrong with my cheese, made 3 months ago, parmesan style. All cheeses i made until now were fine when it comes to smell and taste, but they all had the same style of holes, shiny on the inside. Is it possible that my pressing is wrong, or is it due to contamination1yr ⋅ Glad-Effect-5439 ⋅ r/cheesemaking
Farmstead Cheese of the press. I think its time I got a wider mold soon 😅4yr ⋅ carsoh ⋅ r/cheesemaking
My first cheese are super squeaky cheese curds, the shape isn't perfect but the taste is fantastic!4yr ⋅ Superbroom ⋅ r/cheesemaking
How to make this cheese vat? Is there any where video about making this vat?2yr ⋅ Danchag ⋅ r/cheesemaking
Problem with raw nonhomogenized milk curds. I keep ending up with cream on the top that isn't incorporated into the curds. Photo shows a small bowl of milk cream that I skimmed off the top of the curd. Rennet tabs instruct wait 1-2 hrs for curds. Is there any way to prevent this from happening?2yr ⋅ Vidarr2000 ⋅ r/cheesemaking
First attempt of gorgonzola style cheese, made with David Asher’s recipe.3yr ⋅ xhillahz ⋅ r/cheesemaking
Just managed to score this baby. No shelves, but that doesn’t matter, going to make some tomorrow. And waaay more cheese to fill it with.4yr ⋅ babawow ⋅ r/cheesemaking
I made a cheese press! Much safer than weights stacked on top and didn’t cost much.5yr ⋅ LightningMcLovin ⋅ r/cheesemaking
Miss: This is actually a cheese post - please don’t take down! These ‘buttermilk’ biscuits were made with whey instead of buttermilk. I’ve been making biscuits for DECADES. These are some of the BEST I’ve ever made.4yr ⋅ mckenner1122 ⋅ r/cheesemaking
When does yogurt turn from yogurt into cheese? This was 1 liter of pasteurized 3,8% organic milk, turned into yogurt, salted and hanged in a cheesecloth for two days. This is a big spoon btw.4yr ⋅ runningchild ⋅ r/cheesemaking
