Artisan
Cheese Making: It's Easier Than You
Think!
Warm the milk, but don't overheat
it or you'll kill the beneficial
bacteria and destroy enzymes,
vitamins, and minerals.
Add the rennet, diluting first in a
small amount of cold water. This
will allow the curds to form and
separate from the whey.
Add the starter and any flavoring
additives next, then mix
thoroughly. You can order these
online, ours come from France!
Leave the curds to sit until
they give a "clean break" when
tested with a knife, then cut
them vertically, horizontally,
and diagonally.
Cook the curds, making sure not
to increase the temperature by
too much, or too quickly.
You'll notice the curds
becoming smaller and tighter
during this process.
Drain the whey from the curds,
to whatever degree your recipe
calls for.
You may have to do this step
twice; at a larger and smaller
stage of curd.
Move the curds into the mold
carefully, so as not to break
up the clump.
Age the cheese, until ready to
wax.
Press the cheese curds into a
mold, and leave to drain and
shape, for however long the
recipe calls for.
For a soft cheese, such as
Camembert, the curds can be spooned
directly into the mold, the whey
will slowly drain out rather than
being pressed out.
Camembert resting over a tray to
catch the drained whey.
Warm the food grade wax in a
double boiler or jar in a pot.
Quickly and evenly brush the
wax onto the aged cheese.
Rub the cheese with a clove of
garlic to prevent unwanted
microbial growth.