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    All The Ways to Make Cheese

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    All The Ways to Make Cheese

    Cheese is not something people want to live without. In today’s world, we’re used to buying our cheese from the refrigeration department in our grocery stores. It only lasts a few weeks before it’s moldy and unappetizing. But when you think back to medieval times, they had cheese without refrigeration. They made it without the fancy machines we have today.

    You can go back to the ways of our ancestors and learn to make cheese, so you never have to worry not having cheese. Embracing the art of cheese-making allows you to savor the flavors of homemade varieties.

    By rediscovering the traditional methods of cheese production, you not only gain control over the quality and freshness of your cheese but also you know you’ll always have fresh cheese, no matter what might happen down the road.

    There are many different types of cheese you can make based on what you have available, including refrigeration. To prepare yourself for cheesemaking, you’ll need a few basic supplies.

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    Not all cheese will need all of these supplies. Along with the basic supplies, it’s a good idea to have some books on hand. You may not always have access to the internet with your saved recipes.

    Here are a few books that have been praised for their excellent instructions.

    Cheesemaking typically follows the same process. However, the type of cheese you’re going to make will require different herbs added or preservation processes. The list below includes the basic steps to making cheese.

    √ Choose Milk


    Start with fresh, high-quality milk. The type of milk (cow, goat, sheep) will affect the flavor and texture of the cheese.

    √ Sanitize Equipment


    Ensure that all equipment, utensils, and containers are clean and sanitized. This helps prevent unwanted bacteria from contaminating the cheese. This is a critical step in the process.

    √ Warm the Milk


    Heat the milk to a specific temperature, usually between 85-105°F (29-40°C). The exact temperature depends on the type of cheese you're making.

    √ Add Starter Culture


    Introduce a starter culture or beneficial bacteria to acidify the milk. This helps in the fermentation process and gives the cheese its unique flavor. The type of culture will vary based on the cheese variety.

    √ Coagulation


    Add rennet, an enzyme that causes the milk to coagulate. This forms curds and whey. Allow the curds to set for a specific amount of time, typically 30-60 minutes.

    √ Cut and Stir the Curds


    Once the curds have formed, cut them into smaller pieces to release whey. Stirring helps with this process. The size of the curds will depend on the type of cheese.

    √ Cook the Curds


    Gently heat the curds to expel more whey. The temperature and duration of cooking depend on the cheese variety.

    √ Drain the Whey


    Separate the curds from the whey. This can be done by draining through a cheesecloth or a fine mesh strainer.

    √ Press the Curds


    Press the curds into a mold to shape the cheese. The pressure and time vary, influencing the texture and moisture content of the final product.

    √ Salt the Cheese


    Rub salt on the surface of the cheese or add it to the curds during the process. Salt enhances the flavor, acts as a preservative, and can affect the texture.

    √ Aging (optional)


    Some cheeses require aging to develop their flavors and textures. This process can take weeks to months, depending on the type of cheese.

    36 Cheeses

    Now you are ready to delve into the world of cheesemaking. There are hundreds of types of cheeses. The following list are some of the more popular varieties. Making cheese at home is something that requires some practice . Don’t expect that first ball, spread or round to come out perfect the first time. It takes trial and error.

    1. Asiago


    Asiago is a semi-hard Italian cheese with a nutty and fruity flavor, ranging from mild to sharp as it ages.

    2. Brie

    Brie is a soft and creamy French cheese with a mild, buttery taste and a bloomy rind.

    3. Burrata

    Burrata is an Italian cheese known for its creamy, mozzarella-like exterior and a rich, soft center filled with cream and curd.

    4. Caerphilly


    Caerphilly is a crumbly and tangy Welsh cheese with a mild flavor, often enjoyed at different stages of maturity.

    5. Camembert


    Camembert is a creamy and moist French cheese with a velvety rind, offering a buttery and earthy taste.

    6. Cheddar


    Cheddar is a versatile and widely popular cheese originating from England, featuring a firm texture and a sharp, tangy flavor that intensifies with age.

    7. Colby


    Colby is a mild and semi-hard American cheese, similar to cheddar, with a softer texture and a milder taste.

    8. Cotija


    Cotija is a crumbly Mexican cheese with a salty and sharp flavor, commonly used as a topping for various dishes.

    9. Dunlop


    Dunlop is a Scottish cheese with a smooth texture and a mild, nutty taste, often compared to a mellow cheddar.

    10. Edam


    Edam is a Dutch cheese known for its distinctive round shape and mild, nutty flavor, typically enjoyed at various stages of maturity.

    11. Emmental


    Emmental is a Swiss cheese recognized for its characteristic holes, Emmental has a mild and nutty flavor, making it a popular choice for melting.

    12. Epoisses


    Epoisses is a pungent and creamy French cheese with a strong aroma, Epoisses is known for its soft, washed-rind and intense, savory taste.

    13. Feta


    Feta is a crumbly and tangy Greek cheese, Feta is made from sheep's or goat's milk, offering a salty and briny flavor.

    14. Fontina


    Fontina hails from the Italian Alps, Fontina is a semi-soft cheese with a buttery texture and a mild, nutty taste, often used in fondues.

    15. Gorgonzola


    Gorgonzola is an Italian blue cheese with a crumbly and creamy texture, Gorgonzola boasts a sharp and tangy flavor profile.

    16. Gouda


    Gouda is a Dutch cheese available in various ages, Gouda is known for its smooth and creamy texture, with a mild to nutty taste.

    17. Gruyere


    Gruyère is a Swiss cheese recognized for its excellent melting properties, Gruyère has a nutty and sweet flavor, often used in dishes like fondue.

    18. Havarti


    Havarti is a Danish semi-soft cheese with a buttery and creamy texture, Havarti offers a mild and slightly tangy taste.

    19. Jarlsberg


    Jarlsberg is a Norwegian cheese similar to Emmental, Jarlsberg is characterized by its sweet and nutty flavor, often enjoyed as a snacking cheese.

    20. Leerdammer


    Leerdammer is a Dutch cheese with a mild and nutty taste, Leerdammer is a semi-hard cheese often compared to Emmental but with a sweeter profile.

    21. Limburger


    Limburger is a pungent and strong-smelling cheese from Belgium, Limburger is known for its creamy texture and robust, tangy flavor.

    22. Manchego


    Manchego is a Spanish cheese made from sheep's milk, Manchego has a firm texture and a nutty, savory taste, often enjoyed at different levels of aging.

    23. Mascarpone


    Mascarpone is an Italian cream cheese with a rich and velvety texture, Mascarpone is commonly used in desserts and adds a luscious, sweet flavor.

    24. Mozzarella


    Mozzarella is an Italian cheese with a soft and elastic texture, Mozzarella is widely used in pizza and Caprese salads, offering a mild and milky taste.

    25. Munster


    Munster is a French cheese with a strong aroma and creamy texture, Munster features a full-bodied, tangy flavor that becomes more pronounced with age.

    26. Paneer


    Paneer is an Indian cheese commonly used in vegetarian dishes, Paneer has a firm and crumbly texture, absorbing the flavors of the dishes it's cooked in.

    27. Parmesan


    Parmesan is an Italian cheese known for its granular texture and umami-rich, savory taste, Parmesan is often grated and used as a topping.

    28. Pecorino


    Pecorino is an Italian cheese made from sheep's milk, Pecorino comes in various varieties, offering a tangy and salty flavor, particularly when aged.

    29. Provolone


    Provolone is an Italian semi-hard cheese with a smooth texture, Provolone has a mild to sharp taste and is often used in sandwiches and melting.

    30. Reblochon


    Reblochon is a French cheese with a creamy texture and a mild, nutty flavor, Reblochon is commonly used in tartiflette, a traditional Alpine dish.

    31. Ricotta


    Ricotta is an Italian whey cheese with a fresh and creamy texture, Ricotta has a mild, slightly sweet taste, and is often used in both savory and sweet dishes.

    32. Roquefort


    Roquefort is a French blue cheese made from sheep's milk, Roquefort is characterized by its crumbly texture and sharp, tangy flavor.

    33. Stilton


    Stilton is an English blue cheese with a crumbly texture and a bold, robust flavor, Stilton is known for its distinct blue veins.

    34. Swiss


    Swiss is a cheese variety from Switzerland, Swiss cheese is characterized by its holes (eyes) and has a nutty, sweet flavor.

    35. Tetilla


    Tetilla is a mild and creamy Spanish cheese with a distinctive breast-like shape, Tetilla is made from cow's milk and is often enjoyed as a table cheese.

    36. Vacherin d'Abondance

    Vacherin d'Abondance

    Vacherin d'Abondance is a French cheese with a semi-soft texture and a nutty, fruity flavor. It is made from cow's milk and is commonly used in fondues.

    And There’s More…

    This is just a fraction of the cheeses you can make in your kitchen. When you learn how to make your own cheese, you are opening the door to new recipes and flavors that are sure to please your family.

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