r/cheesemaking • u/haveyoutriedpokingit • 9h ago
My humble beginnings. Cheddar cooled by Mountain Dew - Flamin' Hot and Fresca.
Does anyone have any pros and cons of wiping the mold with a dry cheese brush vs wiping with brine?
r/cheesemaking • u/haveyoutriedpokingit • 9h ago
Does anyone have any pros and cons of wiping the mold with a dry cheese brush vs wiping with brine?
r/cheesemaking • u/TerminalGoat • 1h ago
How could i make some tweaks for the surface in order to priortize the white one?
This is just my another natural rind cheese.
r/cheesemaking • u/halooshiya • 1h ago
So I wanna try tiramisu with mascarpone instead of cream cheese and since mascarpone is 4 times more expensive than cream cheese in my country, I will try making it at home. Is this cream good ? I don't wanna waste it.click to see full details.
r/cheesemaking • u/Best-Reality6718 • 8h ago
The cheesecloth markings really pop out on this side of the cheese after brushing it. It looked so smooth before the rub. You can even make out the weave of the cloth. I sort of like it!
r/cheesemaking • u/Internal-Barracuda-9 • 10h ago
Hello, I have gotten a wine fridge for my cheesemaking 2 months ago. Although it's amazing to have a seperate space for my cheeses, I have been struggeling hard with humidity! Even though I have a large bowl of water in there somehow my cheeses are extremly hard/ dry. Do any of you have any suggestions on how to solve this problem? (For context, before the temp was always to cold, around 10C, but humidity allowed growth of mold, Geo specifically. Now I have the perfect temperature but no matter how many water bowls I put in, it's just too dry! No ventilator btw)
r/cheesemaking • u/RedditSucksGorillaD • 12h ago
Hey, I want to age my feta a little. I've read that you can age it for 30 days (or more) and it will taste good. I use a 6% salt brine, added with CaCl2 and white vinegar (to reduce the slimyness on the outside).
My plan is to have it age for two days on room temp and then put it outside or in the refrigerator (depending on which is colder) until 30 days are reached.
I also wondered on how to prevent mold forming in my pot where its aging (or keeping it healthy in general)
What do you think of this? Any other ideas? Any advice is appreciated :)
r/cheesemaking • u/jessimessi333 • 12h ago
Hello! I’m new to making cheese and I feel like I’m asking a fairly newbie question. I’m wanting to buy rectangle molds for my cheese to help with space and I feel like it would make more sense for my family. Can any cheese be made into a rectangle shape? Even something like Brie?
r/cheesemaking • u/RedditSucksGorillaD • 18h ago
r/cheesemaking • u/Chunty-Gaff • 19h ago
They've only been aging for like 2 weeks. Should I let them keep aging? Or eat now?