Our newest recipe 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.       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.         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.         BRIE Truly one of the great french 'classics' and we will show you the whey.            CAMEMBERT 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.         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.         CHEDDAR Reviving an English tradition. Farmhouse cheddar with natural cloth binding, see how we make it here.         CHESHIRE 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.         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.         CHEVRE 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 month we focus on Making a Colby cheese. This 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 its 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.         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 !         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.         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.         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.         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.         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.         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.       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 the simplest of cheeses ... some milk, a pot, a piece of porous cloth, a couple of boards and a rock.          KEFIR 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.         MASCARPONE 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.         PROVOLONE 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.         QUARK  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 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.        REBLOCHON  A small semisoft cheese from the Savoie region of France, here is how we make one of our favorites.    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.       ROBIOLA 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.       TOMME AU MARC  A fabulous cheese that has spent several months submerged in grape skins and wine.   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.    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?