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Our Fabulous Cheese Making Recipes

An "udderly" inspirational resource for home cheese makers!

Jim Wallace, our "tech guy" adds a wonderful new cheese making recipe monthly, complete with history and make procedure. You'll also find additional recipes by using the links below. If there's a recipe you'd like us to add or a favorite recipe you'd like to share please send an email our "whey" info@cheesemaking.com.
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Cheese Making Recipes Listed Alphabetically


Caciotta (Our Newest Recipe)

While traveling in Italy, this is one of the most common forms of cheese that I can find on the Italian table. It is one to be eaten fresh as a table cheese or as an ingredient in a favorite dish. It's most noted presence is in the Pienza/Siena region of south central Tuscany but it can be found in various forms throughout Italy.

Asiago Cheese

Fresh Asiago ("dolce" or "fresco"), also known as Pressato is milder in flavor than the aged Asiago. It has an aroma slightly reminiscent of yogurt and butter. Its supple texture and pale color reflect its shorter aging period. The flavor is sweet, with a bright, youthful quality.

Beaufort Cheese

The Beaufort style is produced in the Tarentaise mountains surrounding Mt. Blanc and the heart of the French Ski Country. This is truly one of the great mountain cheeses of France. This firm elastic cheese improves with aging up to 14 months. It is a cheese in the classic style of Gruyere.

Beer Infused Cheese

Wow, both beer and cheese in the same bite! This is a great combo for the upcoming 'holidaze' and colder months ahead. I even brewed the beer myself.

Bleu d'Auvergne

This recipe focus on a blue cheese from The Auvergne of France, in the style of their Bleu d'Auvergne. This is one of my favorite blues! It can usually be found on my lunch board when I can find it. It's made from cows milk and is a creamy milder blue. It is also made with less salt than most other blue cheeses.

Brick Cheese

Brick Cheese is an American original that is intended to be a drier and milder version of the traditional Limburger cheese. The final cheese is intended to be a relatively sweet cheese with higher moisture.


A traditional French style the goal of making this cheese is to develop the proper curd to prepare the cheese surface for the beautiful white coat that makes this cheese so unique. Truly one of the great french 'classics' and we will show you the whey.


This cheese is a beauty that we have been getting many requests for lately. It is a rather unusual but yummy cheese. Even though many of you have never even heard the name, it is one you will be coming back to once you have tried it! Butterkase is a wonderful fresh young cheese, full of moisture, flavor, and with a wonderful buttery texture (hence the name!) Whats not to like about that!


While exploring the booths of cheese at the big cheese festival in Bra Italy (home of Slow Foods), I was amazed at the number of different cheeses in this style from various regions of southern Italy. So when I returned to my "cheese lab" the quest began to find out what it was and how to make it in a traditional style. I do love a challenge!


While traveling in Italy, this is one of the most common forms of cheese that I can find on the Italian table. It is one to be eaten fresh as a table cheese or as an ingredient in a favorite dish. It's most noted presence is in the Pienza/Siena region of south central Tuscany but it can be found in various forms throughout Italy.

Cabra al Vina, The 'Drunken Goat'

No. it's not a party in the pasture for those happy goats but another wonderful Spanish cheese for this months recipe and its just in time for this springs freshening goats milk. We know you just cant wait!


This is a rather modern style of cheese and is a great opportunity for us to experience making a hybrid cheese by combining two separate styes . A Camembert with its mushroomy rind and soft paste, plus a bit of mild Blue Cheese inside. The Blue will just melt into that creamy Camembert when it is ripe.


Camembert with its beautiful white robe and soft almost oozing texture is a world class cheese and in this months recipe Jim will walk you through the make process and then focus on what it takes to get the surface molds to grow for a truly ripe cheese.


A classic cheese from the mountains of France's Auvergne Region. It has much in common with the english style cheddar. However more effort is made to remove the moisture and ripen the curd before the curd is pressed in the molds.

Cheese Curds

These are fresh tasty bits of cheese. Their flavor is mild with about the same firmness as cheese. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.


Reviving an English tradition. Farmhouse cheddar with natural cloth binding, see how we make it here.


This is one of Britain's oldest and finest cheeses and almost lost in history. This is still considered to be one of the finest cheeses ever made in England but only made by a small number of small traditional farms currently. The Cheshire is also know for its deep yellow/orange color. Perhaps the only way you will get this cheese is to make it in your own kitchen.


Chevre is about as simple as it gets. Bring fresh goats milk to room temp add a smidgen of culture and a couple drops of rennet, give it a quick stir, cover the pot and set aside for 18-24 hrs. Then drain through cloth in a colander, mix in a bit of salt and ShaZam ... Chevre!

Colby Cheese

This is a recipe for Making a Colby cheese. It is perhaps one of the easiest cheeses to start with since it is so simple to make and needs only a very short aging to see how it went. Besides that it's a really tasty cheese that has suffered from commercial offerings. You can do much better with this at home.

Cottage Cheese

Here you will find the details to make cottage cheese at home. There are many options for making Cottage Cheese. We have decided to use the shorter set time to make it a little more practical for the home cheese maker.

Cream Cheese

This recipe is another simple cheese to make in the kitchen. However, when I began researching this one in more detail I found a lot about this cheese that I did not know before.

Creole Cream Cheese

Finally 'Old Man' winter has relaxed its grip on the North East and so we will celebrate this month with a fun cheese to make. It's a cheese that had disappeared but is back again. A real piece of cheese history from the Creole Country of Louisiana.

Crottin de Chavignol

Yes... It's the quintessential goat cheese from France and one of the worlds finest goat cheeses made only in the Loire Valley of France. This month Jim brings us the history and details of one of the most classic goat cheeses from France.

Cultured Butter

REAL butter and how to make it at home in your own kitchen. Simple, easy, and amazing flavor. Adding culture to cream to work its flavor magic before churning may just have the family fingers in the butter dish.

Derby With Sage

This month we will focus on the herb garden and add a savory touch to our cheese. One of the first herbs to come back every spring from under the snow is my sage, and since I have always been intrigued by the herb addition to the Derbyshire cheese, this is where I am going with this month's cheese.

Farmstead Cheese

So what is a Farmstead Cheese? I like to think that this was the the cheese that our Grandmothers made on the back of the stove; a simple and to the point means of preserving milk during the peak of the season when there was a bit of extra milk.


Here we unravel the mysteries of making this Greek classic. Whether you make it with the classic Ewes milk, Goat, Cow or a combo of milks we have included all of the details including the brine storage to make this wonderful cheese.

'Feta' Bulgarian Style

This months recipe is based on an age old process from Bulgaria in Eastern Europe. This is the land where the original magic of yogurt was discovered along with one of the dominant bacteria found in most all yogurt. A culture named for this region, and it is called 'Bulgaricus'.

Fromage Blanc

Fromage Blanc is a fresh, easy-to-make cheese. Of French origin, its name simply means "white cheese" and it makes an excellent cheese spread with herbs and spices added to it.

Goat Cheese With Ash

The history of ash in cheese making goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening. In earlier times, this was ash from the burning of grape vine clippings in the Loire Valley of France which was even then noted for their wealth of fresh goat cheese. Today, however, the surface is normally covered with an activated charcoal mixed with salt.

Gorgonzola Classic

A traditional Gorgonzola in the style of the 'Grandfathers' This blue is made in a very traditional style using 2 curds made on separate days and molded together on the second day. It is drier and sharper than the 'Dolce' Gorgonzola and will ripen over 4 to 6 months.

Gorgonzola Dolce

Here is another Gorgonzola, the "Sweet One". This is a blue that tastes like butter with an "attitude". Soft and creamy with a milder blue character. The secret of making this cheese is in keeping the natural moisture in the curds while creating enough space for the mold to grow. Jim will show you how its done in detail here.


Whether you are looking to make a small fresh Gouda or one with some age, we have included the details for this wonderful sweet cheese. The washing of the curds in warm water are essential to maintaining the soft texture.


The methods for making this large cheese came from a visit to the Savoie region of France. It is a very similar cheese to Ementhaller (Swiss) but does not develop the large holes due to a lower ripening temperature.

Halloumi Cheese

What better cheese for warm weather than one to throw on your barbeque? I know you're all thinking "Wow.. What a mess!" But not to worry, this is a cheese that won't melt and will retain its texture and shape. The surface will caramelize a bit and the inside will soften a bit but the flavor is incredible, especially when still warm, AND it's a really cool cheese to grill. Unusual yes!.. but very yummy!


Havarti is a simple, washed-rind cheese with irregular holes throughout. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.

Hispanico Cheese

The Hispanico cheese for this month will be made with 100% cows milk but when made with 100% ewes milk in Spain, it is called Manchego cheese. There is another fabulous variation which is normally made from mixed cow-goat-ewe milk in Spain. This is called Iberico and in season when, I can get the ewe and goat's milk, this is what I make.

Italian Basket Cheese

This cheese is also called Canestrato in Italy, a nod to the beautiful reed baskets they were origially formed in. In southern Italy these can be found made from Cow (Mucha), Ewe (Pecora), Goat (Caprina), or a combo of milks.

Jack Cheese

Ricki 'The Cheese Queen' makes a very simple No Fuss No Muss Cheese in the kitchen. this is about as simple a cheese as you, the home cheese maker can make in your very own kitchen. it requires no forms, no press. Some milk, a pot, a piece of porous cloth, a couple of boards and a rock.

Dry Jack Rubbed With Cocoa and Pepper

This is another true American Original based on a drier version of Monterey Jack Cheese. 'Dry Jack Cheese:' Utilizes a longer cook and stir time to dry it out, then is pressed in a cloth using no molds, and finally a very spicy surface rub for aging with cocoa, pepper, coffee, and oil. This makes for a really spectacular presentation and one yummy cheese! It should be a fabulous project for everyone during the upcoming winter months.

Jarlsberg ® Cheese

What is this cheese? A Swiss cheese that has run astray? It has the holes of a Swiss cheese and smells kind of "Swiss-ish." Does it come from beautiful green mountain pastures in the Alps and do the Swiss claim it as one of their own? Many people do think it is a Swiss cheese BUT not the Swiss. Nor do the Norwegians think it's Swiss.


In making Kefir a very low temperature can be used. This means that all of the good bacreria and enzymes you have spent so much time to get in your milk will not be detsroyed in the final Kefir product.

Lactic Cheese

The lactic series of cheese are primarily made with little to no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid. When the milk acidity becomes high enough, the milk will coagulate even without the use of rennet.


Yes, the cheese everyone loves to hate. Limburger is perhaps more generally known by its aromatics than by anything else. Whew!!! Personally I think it's gotten a bad "rap", because the heart of this cheese really has an amazing flavor if given the chance. We sometimes simply have to ask it to leave it's coat outside!


We had to do something special for Ricki and Jamie's wedding month. It does not get any more special than this. The richest most decadent you can imagine. Full Fat for desserts and just spreading on great breads and toast. PS. you will not find this recipe in any of the diet books .

Mozzarella in 30 Minutes

Quick and Easy! Ricki 'The Cheese Queen' makes a very simple No Fuss No Muss Cheese in the kitchen the simplest of cheeses.

Mozzarella in 30 Minutes Made From Dry Milk Powder and Cream

For those having problems finding good milk, we have a great solution for you. Jim provides all of the details here to get you started making this great cheese. You will be amazed at how good powdered milk can taste. Give it a try!

Mozzarella Made With a Bacteria Culture

This is the traditional way of making Mozzarella and although higher pasteurization temperature milks have created some problems in the quick 30 Min Mozz Kit, Jim has used this milk to make wonderful mozzarella as shown in this page. More flavor and just as easy to do following Jim's easy steps.

Munster Style Cheese

Munster is a semisoft cows milk cheese with an orange colored rind. Its flavor ranges from mild when young, to quite strong for well aged cheeses.

Parma or Grana Style Cheese Using Pasteurized Milk

With its long aging process of at least twelve months, digestibility and aroma, it is the ideal cheese for a healthy diet. Using an easy to find pasteurized milk from the store we will show you how to make a smaller early aging cheese at home in your kitchen.

Parma or Grana Style Cheese Using Fresh Farm Milk

In this recipe we take a look at the traditional process in Italy and how we can make this cheese using fresh farm milk following the traditional process.

Port Du Salut or Saint Paulin

This cheese is a great choice as we enter the summer season because it really goes well with beer and BBQ. It is a semi-soft cheese that expresses the richness of summers bounty with a rich creamy flavor and smooth texture. It was developed long ago by the Trappist Monks and goes by the name of 'Port du Salut' (the Gates of Salvation), but is also known as 'Saint Paulin' in another derivation. Essentially they are both the same cheese.


Provolone is the beautiful cheese you often see strung up with twine and hung from the ceiling of Italian food shops. But what is it? Imagine Mozzarella but with a much fuller flavor.Like Mozzarella, Provolone comes from the family of pasta filata cheeses. Italian for “spun paste,” pasta filata cheeses are pulled-curd cheeses mixed with heated whey, then kneaded and stretched to a wonderfully pliable consistency.


This could really be the simplest cheese for the home cheese maker to get started with. Easier even than making yogurt and since it does not need to be heated above 86F it will retain all of the natural enzymes and cultures of farm fresh milk, if you have a source for that.

Queso Fresco

Winter is over (I think) and with May and Cinco de Mayo, I begin thinking of summer and fresh cheese. Three thoughts do come together here: May, Mexico, Fresh and Cheese, all spelling out Queso Fresco! Essentially, the name means "fresh cheese" south of the border. This is one of Latin America's most popular cheeses, but is often found under different names in different regions.

Queso Blanco

This is one of the most traditional Latin American cheeses. Simple to make with the additions of chilies, herbs or spices and this cheese will not melt when added to traditional south and central American recipes.


Ricotta has been a traditional cheese of Italy for many centuries. It was originally a means to strip proteins from the whey following the primary cheese making process.


This may be the perfect cheese for the home or farmstead cheese maker. It is a cheese produced in the Langhe Hills just south of Torino, Italy.


Romano is one of the worlds oldest cheeses. A cheese with roots going back to the region surrounding Rome and most likely to the time of the Etruscans. This is a cheese originally made from sheep's milk as Pecorino Romano with a higher amount of salt for preservation. Here we will make it with a cows milk.

Shropshire Blue

This is one of the least known of the blues and one of my favorites. Bright orange with very distinctive blue veins. It just makes me smile when I see it. What were they thinking with the orange thing?!

Schiz (Shkee)

Schiz (shkee) is about as fresh and simple a cheese as you can imagine making. It's origins come from the high mountain pastures of the Dolomites - one beautiful place for one beautiful cheese. This is a cheese that can take the heat without melting for a beautiful caramelized treat to go with Pasta or Polenta.

Saint Maure de Touraine

This is the classic goat cheese originating from the Loire region of France and has been made there in much the same way for over one thousand years. It can be easily recognized by its long form and small log-like shape. This simple log shape or 'Buche' has been copied throughout the world, so it is no surprise that so many goat cheeses in our supermarkets today are presented in the familiar log-like tube with the plastic robes.

Baby Swiss Cheese

This month we bring you another 'American Original' Cheese. It's not really Swiss, and it's not really a Baby in size at all (only when compared to those monster Swiss Emmentalers.)

Taleggio Cheese

I am often asked what my favorite cheese is and find this a tough choice to make. However, I think that Taleggio is one of my top favorites and one of the great gifts to us from Italy. This is a cheese for which I have been researching and refining my process over the past several years. This is truly one of my all time favorites and, by the way it disappears so fast from my cheese boards here, it is also a big favorite of my friends!

Tilsit Cheese

This is a wonderful semi-soft, mild, and buttery cheese needing only a moderate amount of time for aging. It is perfect for the home cheese maker. Tilsit, because of it's mild flavor, is also the perfect cheese for herb and spice additions.

Tome au Marc

The basis for this cheese can be found in both France and Italy. A simple tomme is made and then burried in the skins and seeds of wine making with a healthy splash of wine, From these same skins, a liquor by the name of 'Marc' is produced in France and in Italy the same is called 'Grappa'

Tomme Style Cheese

Based on one of the great cheeses produced in the Alps. The Tomme is a cheese that is made when there is either a good supply of milk, or sometimes as a lower butterfat cheese, when the fat has been skimmed for butter or for other uses. To me, this cheese visually represents a wonderful sense of the mountains from where it originates. It has such a rustic appearance with it's natural rind made up of an assorted group of molds that are just allowed to grow wild.

Toscano Pepato

A Tuscan style cheese. This is one of my favorite cheeses so I have made it with 2 types of peppers here, cracked peppercorns & home smoked jalapenos.

Tripple Creme

Yes... it's cold outside! at least here in New England. And when the temperature drops, our thoughts turn to comfort foods and to me that spells 'rich' as in a bit more butterfat in the cheese. So, for this months cheese, we will 'up' the cream a bit and make a triple creme cheese!

Vegan Cheese

For those trying to avoid consuming animal products such as dairy, vegan cheese may be an option. This can also be great for those having problems with lactose intolerance or a true milk protein allergy. Ricki now has a new book: "Artisan Vegan Cheese" by Miyoko Schinner. That may be a true inspiration for some of our customers with dairy issues or those just trying to eat closer to the food chain.


Here is where you will find the answers to all of your questions on yogurt making at home. What is Yogurt? Can I save money making my own? Which Yogurt culture to choose? How do I make Yogurt?

Yogurt and Beyond

For all of you that love yogurt, this recipe delves deeper into yogurt making and address a few questions I have gotten on making yogurt variations. Specifically adding fruit, syrups, sugars, etc. for a smooth 'spoonable' yogurt as well as making “stirred yogurt” and a thinner “drinkable yogurt”.

Whey, Don't Throw it a-Whey!

You do your best to buy the best milk you can for making cheese and when you are done you have a couple of pounds of great cheese BUT...What about all of that whey you have left? Why is there so much whey and what can you do with it?

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