Category Archives: Cheese

Chaource aging

The Chaource I started mid September continues to age in the fridge. The white mold (penicillin candidum) formed a blanket as it should and is mostly adhering. I had moisture issues early on so we will see how that impacts … Continue reading

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Making feta. Milk, culture, lipase and rennet. Got curd? Hang for a bit. Cube and salt. More waiting.

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I made quark – a simple soft cheese. Milk, culture, rennet and time. Took about 20 minutes of hands on and 30 hours hanging around time. It’s creamy and a little tangy. Not bad for commercial milk.

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