Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to firstname.lastname@example.org and we’ll get right back to you. Feel better? Of course, sometimes you don’t even know you have a question until you check out issues like the ones below: While in the Molds Sticking to
This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by clicking here. If you have already made Camembert using our simple recipe in Part 3 (click here), you might be interested in making some changes to it. Hopefully, you kept notes about exactly what you did (nobody ever manages to follow
This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker can make this fabulous cheese. The second (click here) goes over the supplies and ingredients you will need, so you can order them in advance. There are hundreds of different recipes for making Camembert online, in books and on videos.
This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It’s So Easy!” – click here and the third part – “An Easy Recipe” – click here. Camembert is, actually, a very easy cheese to make. There are a lot of recipes and videos online and they are all different,
A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the next article, we will go over all the ingredients and supplies you will need (click here). In the third, we will make two Cams (click here). In the fourth, we will go through possible variations in the recipe and in the fifth, we will troubleshoot issues that
Our friend, Kate Johnson is a bundle of energy! She raises goats at her Briar Gate Farm and she teaches cheese making classes at her school, The Art of Cheese in Longmont, Colorado. She also co-leads a 4-H club and serves as Superintendent of Utility Goats for the Boulder County Fair. (In 2014, she sent us her recipe for Chocolate Ricotta Mousse. Then, recently, we
Tartaric acid is naturally found in many fruits, including the tamarind, from which our product (C19) is derived. Because it is also found in grapes, it is a by-product of the wine making process. Food grade tartaric acid is used as the starter in our recipe for Mascarpone (click here for our online recipe or p.73 of our book Home Cheese Making (shown below)). Specifically,
Many of the questions we get from cheese makers involve issues related to weak curds: the whey is not clear and the curds are too soft. We recommend that you send our technical advisor, Jim Wallace the particulars (email@example.com), but very often, the problem is caused by insufficient calcium. The beauty of calcium chloride is that it adds calcium ions to the milk and slightly