How do I learn to make cheese?

Epicurean Exploits - Food and Recipes
1

I have always wanted to do this.
I love a good artisan cheese and would like to take a crack at doing it myself, but I do not know how. Any suggestions? Does anyone have experience?
Thanks.

2

Dick or Head?

3

Google is your friend

4

…


Love ya man, but I EFFING HATE this answer. Sure, anyone can Google “making cheese” but I think that when someone in a community like ours asks they’re not just asking us to Google the answer for them but if we know of any good sources because we’re more trusted than some random selection of links. It’s why people ask things in Epicurean Exploits about coffeemakers, truffle salts, etc etc.

5

Thanks. I have given that answer to people before, so I can hardly complain. I like to think that since then I have learned better, but maybe not.

I can take some sort of local class and have looked up a number of places on Google. There is a school in San Francisco, too. Guess I was trying to see if the EE wing of WB might have any cheese making experts remotely similar to those who frequent the board and make wine.

6

Taunting Alex is a contact sport.

WHAT KIND of cheese Alex…(now, we can move beyond my stupid sense of humor and onto cheese making)

7

I know it’s the first result for googling ‘cheese making’ (and the html burns my eyes) but I’ve used this page to successfully make a number of good cheeses. It’s got quite a bit of good info on it…

http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html" onclick="window.open(this.href);return false;

8

Not local to you but I’m taking a class here in a couple of months

http://www.valleyshepherd.com/" onclick="window.open(this.href);return false;

9

In particular? A quality something blue like Stilton, a gooey (sp?) Camembert, and a stinky one, though not necessarily a full-on Limburger, and a firm one like Parmesan to go with red wine. Would love to experiment with various enzymes and salts such as sea salts.

10

[rofl.gif]

11

Alex, crawl before you walk and walk before you run. Start with fresh mozzarella and ricotta, then branch out. Blue cheese is tricky and so is soft-ripened cheese like brie or camembert. Parmesan requires the better part of two years in ideal conditions - which you likely can’t duplicate,

12

Find a local cheesemaker who does what you like and beg. And offer your services for free. think cellar rat

13

GREAT idea, Dave! Thanks!

14

OK, so I may not be making Parmesan anytime soon, then. I DID however locate a woman in the town where I live who offers classes who even has worked with one of the pioneering artisan cheesemakers in America, Ricki from New England Cheesemaking Supply Co. http://www.cheesemaking.com/

Thanks everyone for your suggestions.