Cheese

All my cheese-related posts

Curd Cooking?

Published October 11, 2006 | By Leon

Hi, Cheese Fans

The expulsion of whey during the cheese making process is hastened by heating and stirring.Â This heating is called “Cooking the Curd” by cheese makers.Â This is usually a gradual process that ranges from 33Â°C(91.4Â°F) to 80Â°C(176Â°F).Â If the heating takes place too fast the curd particles become overfirm on the outside – known as “case hardening” – preventing moisture and lactose to be released.Â This could give an over-acid cheese.

Remember: Drink milk!

Kind regards,

Leon the Milkman

Jeanne, the Cheese Underground Lady

Published September 22, 2006 | By Leon

Hi, Cheese Fans

I just exchanged links with a wonderful lady who is discovering Wisconsin dairy artisans, one cheese at a time.Â Â If you want to read well written and researched articles on this topic, please click on the following link:

http://cheeseunderground.blogspot.com/

Kind regards,

Leon the Milkman

How to evaluate cheese like a pro!

Published September 16, 2006 | By Leon

Hi, Cheese Fans

Pop over to http://www.dairy-info.org/ to read this cheesy article…

Kind Regards,

Leon the Milkman

Sept. 2006 Cheese Course

Published September 12, 2006 | By Leon

Hi, Cheese Fans

New Cheese Makers ala Leon the Milkman.

Of course they all said “Cheese!”

🙂

Cheese Course

Published September 11, 2006 | By Leon

Hi, Guys

I’m presenting a cheese course again for the next two days and I hope to post a pic tomorrow on the blog and the rest of the pics will go to http://www.dairy-info.org/

Kind regards,

Leon the Milkman

Wensleydale Cheese Blog

Published September 6, 2006 | By Leon

Hi, Cheese Fans

Check out the new blog at:

http://www.wensleydaleblog.co.uk/

This blog will keep you up to date with all the happenings at the Wensleydale Creamery – and they are busy 😉

Enjoy,

Leon the Milkman

Boeren Kaas vs. Gouda

Published September 6, 2006 | By Leon

Hi, Cheese Fans

It seems that the main difference between the above mentioned cheeses are that in the heating/cooking phase the Boeren Kaas is heated to to about 50-55Â°C where the Gouda is only heated to about 38Â°C.

Kind regards,

Leon the Milkman

Easiest Cheese to Make?

Published September 4, 2006 | By Leon

Hi, Cheese Fans

I would have to say from easy to more difficult the orderÂ would have to be something like this:

Cottage Cheese
Feta
Mozzarella
Gouda
Cheddar

That is for the 5 cheeses mentioned anyway 🙂

Kind regards,

Leon the Milkman

Â

Mozzarella not stretching?

Published August 18, 2006 | By Leon

Hi, Cheese lovers

If you have the above problem I would recommend that you taste the milk first to see if you can detect something that way.Â If the milk is not very sweet – chances are that water was added.Â Â After doing a freezing point to eliminate that possibility, I would do solids, meaning fat and protein in this case.Â

I would also do a phosphatase test to see if the milk was not pasteurized previously, because that would denature the protein so that it will not stretch on a second heating.Â Â You might have pasteurized at too high a temperature yourself as well.

The milk could have a high SCC(somatic cell count) which is an indication of mastitis and this would lower the casein protein in the milk, which would lead to lower yields of cheese and slower, weaker setting of the curd.

Kind regards,

Leon the Milkman

Wensleydale cheese is unique.

Published August 13, 2006 | By Leon

Hi, Cheese Fans

Having had the privilege to have had real Wensleydale at a London Expo back in 2000, I must agree with this article on protecting uniqueness.Â Please read it here:

http://www.yorkshiretoday.co.uk/ViewArticle2.aspx?SectionID=55&ArticleID=1692337

Kind regards,

Leon the Milkman