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    You are in: Home / Community Forums / Breads & Baking / Making Cheese at Home
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    Making Cheese at Home

    Tue Apr 10, 2012 10:13 pm
    Forum Host
    Cheese is such a great accompaniment to our wonderful homemade breads so check out this neat thread over at the Canning Forum,
    Red Apple Guy
    Wed Apr 11, 2012 2:07 pm
    Forum Host
    Thanks, that would be of interest to me.

    PaulO in MA
    Wed Apr 11, 2012 5:15 pm Groupie
    Drumlin Farm, part of Massachusetts Audubon, had a cheese-making course last year. We were thinking of signing up.

    We really like cheese and should look into making our own.

    Looks like Cheese II is this Saturday. Need Cheese I before we can sign up, though.
    PaulO in MA
    Wed Apr 11, 2012 5:21 pm Groupie
    Had a new cheese recently: tarentaise from Spring Brook Farm in Vermont.

    I went to the local wine and cheese shop looking for Comte (Gruyere de Comte) since I was making Frenck onion soup. They were out, and the owner recommended we try tarentaise. Very good. Our next-door neighbor really likes it, too.
    Red Apple Guy
    Wed Apr 11, 2012 6:59 pm
    Forum Host
    I have a cheesy question. My neighbors are from Bulgaria and asked me where to get good feta cheese. The local stores sell lots of feta, but they wrinkled their noses and said, "No, we mean good feta cheese."

    Obviously I've never had good feta, so I recommended an international farmers market in Atlanta, about an hour's drive. Well, with twin tottlers and two or three jobs, driving to Atlanta occurs for them less than flying back home to Bulgaria.

    So, today, I worked less than a mile from the aforementioned farmers market and went by after work. Sheese! So many fetas, and so few people that speak English! I selected two domestic fetas (only kind I saw) both blocks in brine. One was goat cheese and was about $12.50/lb and the other was cow's cheese at $4/lb.

    What do you call good feta?

    Red the Fetahead
    Wed Apr 11, 2012 10:28 pm
    Forum Host
    Well, I happened to see that one of my favorite markets had imported Bulgarian feta for 3.99 a pound this week - I suspect they'd like that! The French feta is made with cream and is mild and there is a flavor difference between sheep and cow's milk feta.

    I rather think good feta is what a person is accustomed to! But I like all of it and have bought all kinds of feta.

    One of my favorite cheeses is Kashkaval from Bulgaria, but i buy it only when it's made from sheep's milk, superior flavor, sometimes it is labeled as cow's milk. not as good.

    I think Bulgarian feta traditionally is made from sheep's milk.
    Thu Apr 12, 2012 8:28 am Groupie
    I started making cheese about 8 months ago. Actually started with yogurt, which I make regularly now, and then cream cheese. .

    One doesn't need much for equipment to make soft, unripened cheeses. For the cream cheese I use half and half and a fromage blanc culture. A pot to make it in and some butter muslin to drain it is really all you need.

    I invested in a cheese press and converted a small freezer into a "cheese cave" and now have several Monterey Jack and Parmesans aging. It took a lot of self-education (and a few failures) but it is a very interesting process.

    I buy my cultures and supplies from There is also a wealth of information there about cheesemaking of all types.
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