Two sunny winter days in the country, making cheese with my mum, is a pretty good way to spend the weekend. Mum met Gloria, the cheese maker at Leaning Oak. We tasted her cheeses as well. The one that really stood out for me was the lemon-marinated feta.

Journey of a home cheese maker. Curd Nerd Has Moved! Over the past few weeks I have been busy moving Curd Nerd to a new host, and updating the site. Curd Nerd can now be found at www. I would love you all to follow me over and subscribe you so keep getting the Curd Nerd updates.

Ordinary Life is the Grand Adventure. To live is the rarest thing in the world. most people exist, that is all. Sunday, January 04, 2015. I love cotija, and use it in all my favorite dishes, from sopes to enchiladas to tortilla soup. The absence of cotija in Australia is one I keenly feel, and substituting feta- though I do it- does not help. As well as providing the cotija recipe itself.

Cheese making at home with Gavin Webber the Cheeseman. Why Salting Cheese Is Essential In Cheese Making. Salt is an essential ingredient in cheese making. Not only does it add flavour to the cheese, it helps to dry the curds during draining by controlling whey expulsion and causing the curds to shrink.

Sunday, July 28, 2013. The 2013 ACS Conference Begins July 31st! Stephen Hueffed and Amy Turnbull. Monday, July 1, 2013. No matter who you vote for - is really a vote for family farms and local natural cheese and dairy. With that combination we all win. Best of luck to all nominees in all categories! Especially Se.

My journey towards the dream of a lifetime, sustainable animal breeding and cheese making. Monday, 14 July 2014. About grazing behavior and genetics. These new lambs I bought recently are surely something. I have to say that even being so small and young they graze so much better than their distant inbred cousins, the dreaded Friesians. Do I love genetics! Is what you loose first when you apply artificial genetic selection to animals.

Så blev det tid at skære min manchego i stykker. I lang tid har jeg bemærket, at den havde nogle blå mærker under skorpen på den ene side. Jeg var meget spændt da den blev skåret over, her er billede af hvad jeg fik at se. Jeg begyndte at skære alt det blå væk og det blev til lidt over et kg. Det bliver til fuglemad, mens resten af osten blev skåret ud i mindre stykker som blev vacumpakket til os selv. Søndag, juni 15, 2014. Link til en spændende side.