Capricorn Cheese

17/06/2019

* HOME CHEESEMAKER SPOTLIGHT *

Nathan is on a mission to find a true French Camembert flavour that he tasted in France last year. He is using all sorts of combinations of starter and ripening cultures. There's too much info to share here. Nathan's keeping a comprehensive journal of his findings. Whilst he's not quite there yet, the cheese are getting better🧀

10/03/2019

When ripening the cheese overnight cover at all times, ideally with a clean damp cloth. It keeps the flies off, but also stops the surface from drying out. Particularly for white mould and washed rind cheeses.

04/03/2019

26/02/2019

The smaller the curd the firmer the cheese, the less cheese you will get per litre of milk but the longer the cheese will last.

18/02/2019

The Chinese Rushan cheese looks delicious and is quite simple to make. If you have made mozzarella before you can do the same. Making ‘milk fan’ cheese out of fresh raw milk you will need to fill in the gaps for the exact times, quantities and temperatures. Basically, it’s mozzarella made by using sour milk as the direct acidifier instead of vinegar. Then it's stretched while soft and fresh to make a fan, dried, lightly char-grilled and jam added.

16/08/2018

23/06/2018

Amazing cheeses from around the world delivered to your door each month. Brie, camembert, blue, stinky, washed rind, hard, manchego. So many to choose from!

06/12/2017

Cheese contains beneficial ingredients like calcium, protein and probiotics

11/11/2017