r/cheesemaking • u/Best-Reality6718 • 9h ago

Closing the rind on a Caerphilly inspired cheese. Shout out to Tan, Smooth-Skill3391, for all the great info on this cheese! It was really fun to make!

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I was stuck using a Tomme mold. But hopefully ot ages out alright!

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r/cheesemaking

A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.

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A place for people to discuss the world of cheese making.

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Resources

Cultures & Equipment:

The Cheesemaker Steve at The Cheesemaker is quick to turn orders around with free shipping and offers helpful & prompt answers to questions.

The Beverage People The Beverage People have a few cultures and pieces of equipment that The Cheesemaker does not. Also offers prompt shipping, especially on cultures.

Cheesemaking.com Originally created by Ricki Carroll, they sell cultures and equipment, as well as cheesemaking kits for newbs, with plenty of information for beginners.

Artisan Geek

Glengarry Cheesemaking A Canadian supplier of cultures and cheesemaking equipment, but when you order from the U.S. they ship from a New York facility, so you won’t have to pay international shipping charges.

Milk:

Cheesemaking's Good Milk list Cheesemaking.com keeps a comprehensive list of sources for raw and vat pasteurized (not ultra-heat pasteurized) milk appropriate for cheese makers. They're also a supplier of cultures and equipment.

Articles and Recipes:

Curd Nerd Curd Nerd is a source for articles, recipes and troubleshooting guides. Check out the article on cultivating your own blue cheese mold.

Cheese Forum A great resource for articles, troubleshooting and recipes.

Books:

Mastering Basic Cheesemaking- Gianaclis Caldwell

The Basics of Cheesemaking- Paul S. Kindstedt Free resource

Cheesemaking Practice- R. Scott, Richard K. Robinson, R. Andrew Wilbey 1981

Fundamentals of Cheese Science - Patrick Fox

Home Cheese Making - Ricki Carroll Clear, concise recipes, designed for the home setting.

Artisan Cheesemaking at Home - Mary Karlin A nicely laid out cookbook with plenty of photography, and an extensive collection of recipes organized by difficulty from the easiest cheeses (quesos, ricottas, paneers etc) to the most challenging (blues, washed rinds, etc).

Cheese and Fermented Milk Foods - Frank Kosikowski This two-volume set is the “bible” of cheesemaking for many. Kosikowski was the founder of the American Cheese Society and these textbooks, while they will often go over your head scientifically and are intended for the large-scale cheesemaking operation it makes for a good window into the American cheese industry.

Troubleshooting:

A good resource to see what went unexpectedly during your cheese make

Rules:

1) Post about cheese making

2) Be civil