Posts tagged ‘Recipe’

Maasdam Recipe

I am a big fan of alpine style cheeses, their only problem being the long aging time required to develop the fantastic flavours and aromas. So it was interesting to find that this ‘problem’ had prompted the birth of a new cheese; Maasdam.

It was developed by the Dutch back in the 1980s in an effort to produce a cheese that could rival the great Swiss Emmental yet ripen faster. The result is a cross between Gouda, smooth and creamy and Emmental, nutty and fruity with Emmentals characteristic eyes.

This recipe has been tweaked over the past few years to get the right texture and moisture content to allow eye formation. It could probably do with a little more work but I am posting it because it produces a sweet flavorful cheese that everyone who tries it loves. If you try it let me know how it turns out. …read more

Farmhouse Cheddar

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

recent posts

Cream Cheese

Cream cheese on bagels

Cream cheese is one of the most decadent soft cheeses and is so easy to make. It has so many uses from icing a carrot cake and making a cheese cake to topping on bagels or mixed in mashed potato for that extra creamy taste. …read more


Feta is easy to make but there are some tricks

I think of feta as a summer cheese mainly because it goes so well in summer foods. Feta is great crumbled in salads or on pizza. It is high in salt so it keeps well in the warm summer days. Making Feta is very easy but there are some tips at the end of the recipe that will help make sure you avoid some of the common problems. …read more


Gruyere is traditionally made in the Swiss Alps

Gruyere is traditionally made in the Swiss Alps

Gruyere is an amaizing cheese. It is traditionally made in the mountains of France and Switzerland. Unlike Ementhaller it has only small or non-existent holes and is much smaller. Gruyere is typically well aged, usually for 8 to 24 months, the older cheese having a very full flavour. It has an incredible aroma and dry texture yet is still creamy and sweet with hints of nuts and fruit. …read more

Real Mozzarella

A few months back I posted a recipe for direct acidified Mozzarella, that is, Mozzarella that has acid added to the milk to achieve the correct pH. This recipe is for what I call real Mozzarella. The correct pH is achieved by starter culture bacteria that consume the lactose in the milk and produce lactic acid.

The advantage of directly acidified Mozzarella is that it is quick to make where as real Mozzarella, like all good things, takes time. Real Mozzarella however has many other benefits. It stretches longer, it doesn’t caramelize as easily and best of all it tastes much better. …read more

older posts

Quick Mozzarella

Mozzarella Ball

Mozzarella ball. My mozzarella is yellower that normal because it is made with Jersey milk.

If you love pizza then you’ll want to make some of your own Mozzarella. It’s not difficult to make but there are some important measurements to get right that will help make sure the end product tastes and behaves like real Mozzarella. This recipe is direct-acidified meaning the milk pH is decreased by the addition of an acid – in this case vinegar. …read more


Stilton at 7 weeks old showing the coat and piercing.

Stilton is my favorite blue cheese. Although not difficult to make, it should be made properly. This recipe was developed from several sources but tries to remain faithful to the traditional methods of Stilton making. …read more

Traditional Cheddar

Cheddar at 7 weeks

Cloth bandaged cheddar at 7 weeks showing development of surface mould.

This recipe is for a traditional cloth bandaged Cheddar made from raw milk.

We want this cheese to age well so it is important to remove enough moisture and develop enough acidity in the curd during the cooking and cheddaring processes.

Making and aging this cheese takes time but the final product, if made and aged properly, is well worth the effort. …read more


Gouda cut at 14weeks

A young Gouda cut at 14 weeks. At this age it has a mild flavour and is used as an every day cheese for sandwiches etc.

Gouda is one of my all time favorites.

When young it is mild and is great for every day uses such as sandwiches. Age it for a bit longer and the flavour intensifies making it a great match with beer or wine. And if you can wait for over a year or even two years you will be in for a very special treat indeed. …read more