The Science & Art of Cheese
Posted by mooBlogger on April 10, 2012
I thought I’d share this ten minute video from KQED Science about the art and science of cheese and cheesemaking in the California area of the United States.
I hope you enjoy it.
Happy Birthday Philanthr0pist
Posted by mooBlogger on December 12, 2011
Philanthr0pist and his twin brother - 1 day old
It was a beautiful sunny day in December. The sun glinted from the cow’s shiny coats as they meandered their way through the paddock towards the milking shed.
At the milking shed the girls munched on their molasses laced treats as the warm raw milk flowed into the milk vat. This milk was destined for cheese making and within a few short hours it would be crafted into a Gouda, or would it be two?
I had remembered a tweet by @CurdNerd – “I’ll age your cheese if you age mine…”. I’ll make two and send one to @CurdNerd. …read more
recent posts
Philanthr0pist leaves home
Posted by Curd Nerd
Philanthr0pist (middle) - 1 month old party with guests from @BRUNYCHEESE
I’m @CurdNerd & I love cheese. I’m fortunate to be in an occupation where I get paid to taste & talk about my muse. Life is nothing without obsession. Social media is a healthy outlet for this, and a welcome respite for my lovely wife @CustardSquare from my constant cheese natterings.
@mooBlogger slapped me in the face with his obsession – it felt good and I wanted more. On December 23 2010 he did just that. No not a slap in the face. Better, the supply of a cheese in reply to my tweet below. I promptly named this cheese @Philanthr0pist in honour of Phil’s #CheeseSolidarity. …read more
Farmhouse Cheddar
Posted by mooBlogger
Cheddar is one of the great cheeses, it has a range of flavors from mild and buttery when young to sharp and tangy when aged. Unfortunately there are many cheeses that are called cheddar that are nothing like traditional cheddar and don’t even include a cheddaring process when they are made. Farmhouse cheddar is typically a cheese that follows the traditional cheddar recipe but cheats in the cheddaring process to save time. …read more
A New Cheese Press
Posted by mooBlogger
Last weekend I decided I would make a new cheese press, something I have had on my to do list for quite some time. This is not my first cheese press, in fact it is my third. I have never really been happy with my other cheese presses so I wanted this press to be good enough to last the long haul.
I predominantly make hard cheese because that’s what I enjoy making and eating the most and if you make hard cheese you need a cheese press. The question is what type of press is the best. …read more
Artisan Cheese Making at Home
Posted by mooBlogger on October 16, 2011
OK, I love this book. I have so many cheese making books it’s embarrassing and when I heard about Mary Karlin’s new home cheese making book I wasn’t sure if I would get it, it’s not like I needed another one. I’m quite familiar with the practices and processes of cheese making and so many cheese making books simply re-hash the same things. Having said that I am so glad I bought it. A quick look at the contents page was enough to tell me that this book was different enough to be interesting. …read more
American Farmstead Cheese
Posted by mooBlogger on May 22, 2009
Written by Paul Kindstedt (a professor of the department of Nutrition and Food Sciences of the University of Vermont) along with the Vermont Cheese Council , this is a book that tries to blend the scientific and artisnal aspects of cheese making. While a good scientific understanding of cheese making is important to produce consistently good cheese it is difficult to describe the art of cheese making in a book.
…read more
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About
About milkme blog
Hi, I am mooBlogger. I live in Christchurch, New Zealand. I milk two Jersey cows and make raw milk cheese.
This blog is a collection of posts that I hope will be interesting and informative to anyone interested in keeping cows, raw milk, cheese making and cheese.
Comments and questions are always welcome. Enjoy.
