LGC 041 – Cheese Classifications

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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