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.