What is the Best Type of Milk for Cheesemaking?
When it comes to crafting the perfect cheese, the choice of milk is paramount. The type of milk you use can significantly impact the flavour, texture, and overall quality of…
The Role of pH in Cheesemaking
In the world of cheesemaking, pH levels play a significant role in shaping both the texture and flavour profiles of our beloved cheeses. As we embark on this scientific journey,…
Milk Pasteurisation: Effect on Cheesemaking (Good, Bad & Ugly)
Milk pasteurisation is a process that involves heating milk to a specific temperature for a certain period of time to destroy potentially harmful microorganisms. This process has become a standard…
Animal Rennet: Traditional & Terroir Driven Cheesemaking
It takes four ingredients to make cheese: milk, culture, salt and rennet. And the most common and traditional form of rennet is animal rennet. What is animal rennet and where…
Genetically Modified Microbial Rennet: Commercial Cheesemaking
Genetically modified (GMO) microbial rennet is a type of enzyme used in the production of cheese. It is produced by transferring the gene responsible for producing chymosin from animal cells…
Plant-Based Rennet: Making Ethical Cheese
Plant-based rennet is an alternative source of the enzymes used in cheesemaking, typically derived from plants like Cardoon Thistle, Fig, or Caper leaves. They are becoming more popular as a…
15 Essential Pieces Of Equipment For Cheesemaking At Home
Are you passionate about cheese and eager to explore the world of cheesemaking from the comfort of your home? Whether you’re a cheese enthusiast or a culinary adventurer, creating your…
Cheese Starter Cultures: The Definitive Guide
It takes four basic ingredients to make most cheeses: milk, starter culture, coagulant and salt. Let’s have a look at cheese starter cultures and what they do to milk. Read…
How Mont d’Or Cheese Is Made
Among France’s 46 AOP cheeses, Mont d’Or reigns supreme. Read on to find out how Mont d’Or cheese is made according to AOP specifications in the Haut-Doubs region of France.…
How Camembert de Normandie Is Made (According to AOP rules)
Camembert is a soft cheese that originates from Normandy, in the North of France. Its origins date back to the late 1700’s and cheesemakers still make it today using the…
Artisanal Cheese: Why It’s So Special
I’m sure you’ve heard the term artisanal cheese thrown around quite a bit. But have you ever wondered what the term actually means? Read on to learn about artisanal cheese.…
10 Best Goat Breeds: Ranked By Cheese Yield (/100kg of…
Do you want to try your hand at making your own goat cheese? Choosing the right type of goat milk is a critical part of maximising your cheese yield. Read…