Cheese

Cheese is a broad family. Some cheeses are cultured; others use added acid directly. Learn to separate fermentation from setting the milk and from the changes that happen during ripening. University of Guelph: Cheese families

Find a starting point

Fresh cultured cheeses include soft curds and spreads. Brined cheeses bring salt and a different keeping method. Ripened cheeses develop their flavour and texture with a cheese-specific process.

Start with tvorog if fresh curds appeal, or read the cheese overview for the full map.

Where should a new cheesemaker begin?

Choose one cheese and a complete method for it. Match the specified milk, culture, coagulant and equipment before starting; a fresh cheese and an aged wheel are different projects.