A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in the comments below.
This new video is fascinating! In a little over a minute, it shows how they make milk tofu from cheese curds in Mongolia:
3D Printed Cheese: Apparently they have been making 3D processed cheese for years (who knew?). But, researchers in Ireland have just begun to study the effects of 3D printing on the cheese itself. To see a short video about it- (click here)
Did you know that the world’s most expensive sandwich is a grilled cheese made at Serendipity 3 in New York City for $214? Here’s how they make it-
See you next month and happy cheese making!
I’m just after the comfort food over there – and it’s fully functional, I totally recommend it!
I started making cheese, farmhouse cheddar, waxed it, and set it in the cellar to age however, when I opened one there were flies, not just on the outside but inside as well.
Of course I pitched the batch. Could they flies have laid eggs while I had it on the counter drying then coated with cheese and they hatched inside? I didn’t see any obvious signs of cracking or holes.
Also much of the cheese had holes, in other words my cheddar looked a little like swiss.
My cellar isn’t nearly cool enough and so none of my cheese turned out well but I am willing to try again (I have all the expensive stuff to do it).
The holes in your cheese may be from coliform bacteria, but there are other possibilities. We have a technical advisor (Jim Wallace) on staff to answer all questions like yours- info@cheesemaking.com Be sure to contact him and good luck with your future batches.