Cheese Recipes

Mozzarella   Ricki 'The Cheese Queen' makes a very simple No Fuss No Muss Cheese in the kitchen the simplest of cheeses. _____________________________ OR   Mozzarella made from DryMilk 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!       Brie   ..truly one of the great french 'classics'.. and we will show you the whey   Cheddar   Reviving an English tradition.. Farmhouse cheddar with natural cloth binding ...see how we make it here...   Gruyere   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    Reblochon   A small semisoft cheese from the Savoie region of France... here is how we make one of our favorites    Stilton   See the 'King of the Blues' (no not BB King) ... as it was made traditionally   Tomme au Marc   A fabulous cheese that has spent several months submerged in grape skins and wine   Parma or Grana Style   With its long ageing process of at least twelve months, digestibility and aroma, it is the ideal cheese for a healthy diet.   Jack Cheese   Ricki 'The Cheese Queen' makes a very simple No Fuss No Muss Cheese in the kitchen the simplest of cheeses ... some milk, a pot, a piece of porous cloth, a couple of boards and a rock.  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  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.  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  Havarti 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.       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.       Ricotta 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         Cantal 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.          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.          Yogurt 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?         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.          Feta 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.          Gouda 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.         Kefir In making Kefir a very low temperature can be used. This means that all of the good bacteria and enzymes you have spent so much time to get in your milk will not be destroyed in the final Kefir product.         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.