Category Archives: Cheesemaking

Cheesemaking: double cream Camembert style

Technicals: A near-double cream with 7% cream at 48% fat and the remainder around 4 or 5% fat Jersey and Guernsey cows milk. Mesophilic starter and Flora Danica (I feel that having both provides greater complexity). CaCl added. Ripened 1.75 … Continue reading

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Cheesemaking: Camembert style

Technicals: This is 100% Jersey and Guernsey cows milk at 5.2% fat. Mesophilic starter and Flora Danica (I feel that having both provides greater complexity). CaCl added. Ripened 1.5 hrs @ 31°C/88°F. Vege rennet @ 0.5 ml/l. Time to clean … Continue reading

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Cheesemaking: Feta

I love quality Greek feta. It’s not easy to find feta that balances creaminess, saltiness, acidic bite/piquancy, and a just-firm-enough texture; which are the qualities I look for. For me, it has to have what I call a “belly of … Continue reading

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