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 […]
Will I be able to use UTH skimmed milk? Also do you have to use rennet to achieve a hard cheese? If so will vegetarian rennet work with the skimmed milk?
Rennet won’t work with any UHT milk, but will with any non-homogenised pasteurised milk, including skimmed. Skimmed milk does not make a decent hard cheese, neither does semi-skimmed, there needs to be a reasonable amount of fat in the cheese to make the cheese palatable, and to mature properly. A curd cheese can be dried […]
I have recently bought some annatto from you but cannot find out when to use it and how much to use. Please could you advise me? – I am making it from your hard cheese recipe that comes with the kit.
For Red Leicester 1ml/1ltr and Double Gloucester 1ml/4ltrs. Annatto should be added to the milk at least 15 minutes before renneting, and thoroughly stirred in. Large amounts of annatto will disturb rennet action.