After a long hiatus, I’m back. Today I step through the six different cheese classifications. I sourced this information from the very good cheesemaking resource titled The Cheesemaker’s Manual – Margaret Peters-Morris. It’s more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages.
The cheese classifications that I step through are;
- Fresh unripened cheese
- Rennet coagulated fresh cheese
- Soft ripened cheese
- Semi-hard washed cheese
- Hard cheese, and
- Whey cheese.
You can watch how I make whey ricotta in this video tutorial.
The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations. Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy!
The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30 minute Mozzarella.
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