Q. How do I get started making cheese?

A.  Learning to make cheese is a process (not a hard one though).  We recommend starting with the Mozzarella and Ricotta Starter Kit as this is the easiest way to get started making cheese.  We also have easy-to-use starter kits for Hard Cheese and Soft Goat Cheese.  If you are interested in making goat cheese, click here for information on making Chevre a soft, easy to make goat milk cheese which is very easy.

Q.  What sort of cheese yield am I likely to get from one gallon of milk?

A.  Generally you will make approximately one pound of cheese from one gallon of milk.

Q.  What factors should I consider when choosing a milk for making cheese?

A.  For making cheese at home, look for the highest quality, freshest milk possible.  For some people this will mean acquiring milk directly from a local farm.  For others it will mean choosing from various brands of milk at your local grocery store.  If choosing milk from the store, try to find milk that originated closest to you and therefore didn't travel as far (milk which travels long distances is processed differently and this processing may cause problems for cheese making).  Whenever possible we recommend choosing organic and non-homogenized options.  Homogenized milk may require up to twice as much rennet as non-homogenized milk.  It is very important to avoid UHT (ultra high temperature aka ultra pasteurized milks and creams) when choosing milk for cheese making.

Cow, goat, sheep and water buffelo milk are all good options for making cheese.  Raw milk can be used to make cheese but of course you must be sure of it's cleanliness. 

Q.  Should I use animal or vegetable rennet?

A.  Which type of rennet you choose is a matter of personal preference.  Some cheese makers claim that animal rennet works better but many others prefer vegetable rennet.

Q.  Does my water source matter when making cheese?

A.  Yes, it is important to use unchlorinated water during the cheese making process.

Q.  What is a "direct-set" starter culture?

A.  Direct Set (DS) starter cultures are added directly to the milk to make cheese.  This method is generally easier than preparing and caring for a mother culture (note: some cultures are not available in a Direct Set option).

Q.  What is the difference between mesophilic and thermophilic starter cultures?

A.  Mesophilic cultures are used for making low temperature cheeses (e.g. cheddar, moterey jack, stilton, edam, gouda, meunster, blue and colby).  Thermophilic cultures are used for making high temperature cheeses (e.g. parmesan, roman, Swiss and other Italian-style cheeses).

Q.  Does it matter what type of salt I use when making cheese?

A.  Yes, flake salt tends to dissolve and disperse better than other varieties.  Also it is important to use non-iodized salt.  We have cheese salt (flake-style, non-iodized) available or you can use non-iodized varieties of Kosher salt (available at many grocery stores).

Q.  Why use Calcium Chloride?

A.  Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.  The heat treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd.  The natural homogenization of goat milk also leads to a less firm curd.  Calcium Chloride helps correct these issues and has an indefinate shelf life.  Note: Do not use Calcium Chloride to make mozzarella!

Q.  Why use Citric Acid or Tartaric Acid?

A.  Citric Acid and Tartaric Acid are often used as a coagulating agent when making soft cheeses.  Citric Acid is often used to make Mozzarella and Ricotta Cheese; Tartaric Acid is specifically used to make Mascarpone.

Q.  What can I use to flavor soft cheeses?

A.  Herb blends, peppercorns, etc. all work well for flavoring soft cheeses.  You can blend the herbs and spices into the finished cheese or form the cheese then roll the cheese in the herbs and spices.  We have Herbs de Provence and a French Herb Blend available.  Both make for delicous soft cheese flavorings.

Q.  What is the difference between Course Cheesecloth and Butter Muslin?

A.  Course cheesecloth is generally used to for making hard cheese to drain large curds, line cheese molds, etc.  Butter Muslin is a fine cheesecloth and is used to drain soft cheeses.  Both Course Cheesecloth and Butter Muslin can be reused: rinse in COLD water after use and then wash in the washing machine.  They can also both be boiled to sterilize.

Q.  Can I use the regular cheesecloth from the grocery store to make cheese?

A.  No, unfortunately standard cheesecloth (the type available at regular stores) won't hold up well during the cheesemaking process.  We carry two types of cheesecloth (course cheesecloth and butter muslin).  Both are reusable and stand up to not only the cheesemaking process but also the washing machine.

Q. Where can I learn more about cheese making?

A.  We strongly recommend the book Home Cheese Making.  It's incredibly easy to read and comprehend while also being comprehensive. It also includes 75 recipes for homemade cheeses.