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You are here: Home / Workshops / Cheese Facts

Cheese Facts

20/04/2012 By Gavin Webber 12 Comments

Here are some handy cheese facts on a brilliant infographic.

cheese facts
Just love this poster!

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Filed Under: Workshops Tagged With: Technique

← A Bit Like Feta Mozzarella Workshop #5 →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

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Comments

  1. Aase Post says

    30/04/2012 at 08:14

    Thank's Gavin

    Reply
  2. Anonymous says

    28/04/2012 at 21:33

    Gavin, I would like to start with hard cheeses, but I don't yet have a cheese fridge. I do, however, have a root cellar that stays fairly cool. Would that work?

    Reply
    • Cheeseadmin says

      28/04/2012 at 21:39

      Hi Anon. If the cellar temperature is around 13C/55F then it should be fine if you wax your hard cheeses. You will only need a cheese fridge if making un-waxed cheeses that need extra humidity.

      Gav

      Reply
    • Anonymous says

      29/04/2012 at 17:43

      Thanks! The cellar stays pretty humid too, so that's something of an extra bonus.

      Reply
  3. Anonymous says

    27/04/2012 at 12:08

    Tkanks Gavin.

    I'll try once more, I did not have any Calciumcloride. I always use raw milk from a big Jersey farm. Dont you think that Room temprature is too much??

    I have asked you another plase on the blog, how I can sign with my name and picture? I am in the group of the cheese followers .

    Aase

    Reply
    • Cheeseadmin says

      28/04/2012 at 21:37

      Aase, just use the Name/URL option. You do not have to add a URL, just your name and email. It should work fine.

      Reply
  4. Anonymous says

    27/04/2012 at 07:54

    Dear Gavin

    I have a challenge with my cheese, if I put them in brine.
    The cheese dissolves and becomes sticky and sheet becomes too sticky and disgusting.

    This takes place rather quickly in the process.

    I make the brine after Youre Romano recipe. 2 liters of water and 1/3 cup salt is boiled for 5 min and cooled to room temperature, about 21 deg.C

    Do you have something to give me about the problem.

    I've made a good Romano cheese by your recipe and video, and annoys me that the cheese dissolves in my brine.

    I pulled it back up after 8 hours and is now trying to tørsalte it instead.

    I hope you can help me.

    Greetings Aase

    Reply
    • Cheeseadmin says

      27/04/2012 at 08:06

      Hi Aase, I have improved the brine recipe. Try the one at this link: https://www.littlegreencheese.com/2011/07/brine.html

      I find that the addition of vinegar and calcium chloride stops the dissolving problem

      Gav

      Reply
  5. Jo says

    27/04/2012 at 05:13

    Hi Gavin, I helped my 11yo daughter make cheese for the first time on the weekend, with a kit she got for Christmas. The mozzarella wasn't very stretchy, but it was creamy and delicious, she was very excited, and we'll do it again, and follow the instructions we found on your site this time. Is there anything in particular that you do with the whey? I would hate to waste it. So far we have fed some to the cats, and made some fantastic light scones with it. Also stored the mozzarella in a jar of it. Any other suggestions? Thanks for a great site.

    Reply
    • Cheeseadmin says

      27/04/2012 at 08:08

      Jo, you can use whey to fatten pigs as they do in Italy, or make whey ricotta, or even pancakes. Have a look at taste.com.au and search for recipes that use whey. There are quite a few.

      Gav

      Reply
  6. LindaG says

    20/04/2012 at 19:08

    Love the poster and Graham's comment, too!
    Thank you and have a wonderful weekend!

    Reply
  7. Graham says

    20/04/2012 at 17:16

    Hahaha..love it too. But also notice an error. Under the heading "Buffalo" the picture depicts a Canadian/American Buffalo (or more correctly, Bison). Bison milk is not even remotely palatable to humans and is not the same as Water Buffalo Milk.

    To add to the stats: Canada produces 667 varieties of cheese; US produces over 400 varieties and Australia makes over 160 varieties.

    Love the blog!! Kep up the great work!

    Reply

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