Yes, most cheeses are matured in vacuum bags, it does work for cheeses.
We are making hard cheese but have a problem even though all the instructions were followed to the letter. During the first weeks drying process the cheese developed mould growing on the underside. When I cut it open it looked and smelled just like Stilton; problem is it was supposed to be a Double Gloucester!! Any ideas why this should have happened?
When the cheese is pressed it needs to have a completely smooth coat, without any cracks or breaks. Mould will grow inside the cheese if oxygen gets inside. The cheese must be regularly turned to dry the surface out all over, if left on one end too long, that end becomes wet and will support […]
I was wondering if you have any tips for washing cheese. I have made a small semi soft brie style cheese and would like to give it a wash, possibly in some beer?
You can wash any cheese, though it is easier with harder rather than softer types, if too soft the cheeses are difficult to handle. Generally a washing solution contains the bacteria Brevibacteria Linens, which can be bought as a culture or used from a previously washed cheese, in a 3% salt solution. If you want […]
I am making a cheddar cheese, using very fresh milk (cow), after about two months mould spots appear in the cheese. Any ideas?
Mould growth is perfectly normal, and the quantity will depend on the humidity and temperature of the storage conditions. The mould will be local to you and harmless. Oiling the cheese with vegetable oil on a regular basis, as required, can limit the mould growth but the vast majority of Farmhouse Cheddar in the UK […]
Homogenisation is a mechanical process that reduces the size of the fat globules in milk, so the cream does not rise to the top, as sold by supermarkets. Homogenised milk will not clot successfully with rennet. If using supermarket milk for cheese making, buy skimmed milk and double cream. Combine them in a ratio of […]