Cheesemakers!

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Comment by Simona on September 6, 2011 at 7:55pm

Hi Mary and congratulations on the book release. I make cheese once a week. When I write about my experience, I do so on my blog ( http://briciole.typepad.com ). I took a look at your site: it contains some useful information. I will add the link to the cheese-making resource page I keep on my blog. BTW, Blue Gouda is on my list of cheeses to try.

Comment by Beth Glosten on September 5, 2011 at 10:57pm

Hi Mary. I've made chevre, goat milk feta and goat milk gouda this summer. I'm experimenting with aging the chevre to make a crottin. Also working to perfect aging conditions. Will check out your web sites and book. Congratulations! (I'm a new author, too, but on a TOTALLY different topic - Pilates and Horseback riding. Ride in Balance, by Beth Glosten :-)

Comment by Mary Karlin on September 5, 2011 at 9:17pm

Has anyone been making cheese since these last posts in April??

As an author of newly released book, Artisan Cheese Making at Home, and cooking/cheese making instructor, I'm interested in hearing about successes and not-so of your cheese making . Join in discussions on http://homecraftedcheese.com and www.artisancheesemakingathome.com. I am deeply involved in making cheeses for fun and knowledge. If anyone with lactose intolerence has success with cheeses that work for your digestion issues, please share. I'm gathering info and will share what I know on the topic.

Comment by Jannine Cabossel on April 16, 2011 at 11:25pm

I recently made some goat feta cheese for the first time that turned out great. You can read about it on this post in my blog-http://giantveggiegardener.com  (it is actually a blog about vegetable gardening). But I do blog about other things like my cheesemaking efforts and pasta making. I like many cheeses, especially feta and mozzerella with tomatoes so I'm learning how to make some for this summer to have with my tomato crop. I also want to try some hard cheeses this year as well although I'm a bit intimidated by the hard cheeses.

Comment by Jannine Cabossel on April 16, 2011 at 11:10pm

I put a bowl of water in the refrigerator to add humidity but  I must admit I don't know how high it is. I want to get a hydrometer which tells us what the actual humidity is in our 'cheese cave'. I found a great article here that explains them. It seems they can be expensive or fairly cheap. I'm gonna get a wireless one that will fit inside. Then I can see if I'm adding too much humidity or if I need a wet paper towel or napkin for less.

Comment by Simona on April 16, 2011 at 10:48am

Hi Beth. I now have a cotton napkin at the bottom of each section and keep it lightly moist.

Comment by Beth Glosten on April 16, 2011 at 10:38am

Thank you Simona and Jannine. Do either of you control humidity?

Comment by Jannine Cabossel on April 16, 2011 at 12:38am

I picked up a smaller refrigerator at a garage sale and bought a thermostat at http://www.cheesemaking.com to control the temperature inside. Most refrigerators don't like to go UP to the 50°+ range and this thermostat really controls the temperature inside by overriding the internal refrigerator's thermostat. It has an adjustable temperature gauge outside, so you can control any temperature you want. I just plugged in the refrigerator cord into this thermostat and then plugged the thermostat to electrical outlet. There is a little copper wire attached to the thermostat that you put in the refrigerator through the door and the door closes with no problem. I just made some goat feta cheese and the recipe called for the temperature to be 52° and that was no problem. Super easy! Waa Laa! Instant cheese cave with controllable temperatures!

Comment by Simona on April 16, 2011 at 12:20am

Hi Beth. I bought a wine fridge a few months ago and so far so good. It has two separate sections, where I can set different temperatures. It is also not too big.

Comment by Beth Glosten on April 15, 2011 at 9:28pm

I make several different goat cheeses, including a gouda that ages beautifully. I struggle keeping the aging cheese cool enough. Anyone have ideas on how to create a cheese-aging environment with temperature and humidity control? I've looked at beverage coolers. Anyone have experience with them? I don't need much space - just better control! Thank you.

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