Cheese making is such a rewarding hobby. Not only can you make cheese in your very own kitchen from store bought milk, but you also get to eat and share it with friends and family (who will be in awe of your new superpower).
It is fun, enjoyable, and rewarding! So let's learn how to make it in a simple and easy to follow format.
Join Gavin as he helps you cut through the confusion and where you learn the basics of cheese making all the way through to making 9 of cheeses of your own!
These cheeses have their curd cooked to a high temperature using external heat, which makes it drier with a sharper flavour. They require long, firm pressing to ensure that the curd knits together and seals the rind.
With this type of cheese, the curd is "cooked" by removing some of the whey and replacing it with hot water to bring up the temperature. This reduces the acidity of the whey, resulting in a cheese that has a smoother texture and milder taste than other pressed cheeses.