It Ain’t Easy Bein’ Cheesy: Cheddar

My moderate success in making mozzarella for some reason made me think I could make cheddar. And why not? Lots of people make cheese. Um…don’t they? Anyway, how hard could it be? I’ve got the kit from New England Cheesemaking Supply. Easy peasy. Despite my confidence, the instruction book saying Farmhouse Cheddar is the “easiestContinue reading “It Ain’t Easy Bein’ Cheesy: Cheddar”

It Ain’t Easy Bein Cheesy: Mozzarella

If there’s one thing can make my heart go pitter-pat it’s the thought of rotten milk in the form of CHEESE. Who would have thought that adding animal stomach (rennet) to warm milk and then waiting around would produce such wonders as cheddar, parmesan or mozzarella? I began my foray into the world of cheesemakingContinue reading “It Ain’t Easy Bein Cheesy: Mozzarella”