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    Wiki: Semi-Sealing Rind Development

    Gouda With Natural Rind & Natural Protective Geotrichum candidum Mold Development -

    This wiki article discusses semi-sealing traditional natural rind development of pressed cheeses during aging. These encompass a range of rind development methods commonly used by cheese makers of old and still . . . → Read More: Wiki: Semi-Sealing Rind Development

    Wiki: Microorganisms & Cheese Making

    This Wiki Article provides an introduction to microorganisms common in cheese making. Microorganisms are organisms that are unicellular or live in a colony of cellular organisms such as bacteria, fungi, . . . → Read More: Wiki: Microorganisms & Cheese Making

    Wiki: Brine Bathing Cheeses

    Two 2 kg Gouda's bathing in whey based brine bath.

    This Wiki Article discusses temporarily bathing or soaking formed and pressed cheeses. This is normally done after pressing with a high salt content brine. Once in the brine, the cheese . . . → Read More: Wiki: Brine Bathing Cheeses

    Wiki: Maintaining Brine

    Filtering used brine to remove fine curd particles.

    This Wiki Article discusses maintaining and regenerating brine for extended use, versus building a brine for a one time use then disposing. Other wiki brine articles are Wiki: Making Brine, Wiki: Brine . . . → Read More: Wiki: Maintaining Brine

    Wiki: Brine For Ripening Cheese

    Mediterranean Store, Vancouver Canada, barrel of Feta in brine without cover.

    This Wiki Article discusses brines used for ripening “Aegean Sea” type cheeses such as φέτα/Feta/Fetta, Brinza, Halloumi, Domiati, Nabulsi, Gyptian, Gibna Bayda, Arabian Cheese, Akawi where depending upon recipe, they can . . . → Read More: Wiki: Brine For Ripening Cheese

    Wiki: Oiling Rinds

    Two 4 pound Gouda's at 30 days age with oiled rinds, one cleaned of mold, second with blue surface mold due to improper aging humidity.

    This Wiki Article discusses oiling formed cheese rinds, normally during aging. Fresh fresh formed and unformed cheeses are not oiled. Formed cheeses during aging are commonly either natural rinds, vacuum bag sealed . . . → Read More: Wiki: Oiling Rinds

    Wiki: Aging Phase

    This wiki article discusses the aging phase of making cheese, thus non-aged “fresh” cheeses are not discussed. Aging is the art of aging a shaped cheese, which depending on cheese . . . → Read More: Wiki: Aging Phase

    Wiki: Air Drying

    Food grade plastic mats with capilliary forces holding water between threads resulting in poor air drying of bottom's of cheeses.

    This article discusses air drying which entails drying the freshly formed cheese ia evaporation to air to remove excess moisture from the surface and thereby form a dehydrated rind that can better withstand . . . → Read More: Wiki: Air Drying

    Wiki: Turning Cheeses

    Turning gravity whey draining Camembert hoops, quick lift - turn - drop like turning a pancake.

    This Wiki Article discusses the practice of turning or flipping a cheese normally upside down, which occurs at several cheese making steps depending on cheese type and recipe. Soft non-formed cheeses like . . . → Read More: Wiki: Turning Cheeses

    Wiki: Dry Salting Rinds

    Four 10 cm diameter Camemberts after dry salting.

    This Wiki Article discusses dry salting cheese rinds, a procedure normally performed after forming the cheese and before air drying and aging. This salting method is commonly used with mold ripened cheeses such as Camembert & Brie . . . → Read More: Wiki: Dry Salting Rinds

    Wiki: Pressing Cheeses

    Two 1.5-2 kg final cheese weight Kadova brand Gouda shaped pressing molds with formed mesh nets and mesh lined followers.

    This article discusses pressing cheeses which is primarily performed on rennet coagulated lower moisture content aged cheeses after curds are prepared, (steps dependent on cheese type being made). Many cheeses . . . → Read More: Wiki: Pressing Cheeses

    Wiki: Breaking Or Cutting The Curd

    Rennet coagulated cow's milk, starting to cut curd with bread knife Curd Cutter.

    This article discusses how to break or cut the coagulated milk, a critical process in making cheese. When to break or cut the curd is discussed in the article Wiki: . . . → Read More: Wiki: Breaking Or Cutting The Curd

    Wiki: Dry Salting Curds

    Four 10 cm diameter Camemberts after dry salting.

    This article discusses the five main factors that control the dry salting of curds method of salting cheese, curd size and temperature, and salt type, amount, and application method. Many . . . → Read More: Wiki: Dry Salting Curds

    Wiki: Ingredients, When To Add

    Malaka Brand Vegetarian Liquid Rennet Retail Box -

    This Wiki Article discusses the several common cheese making ingredients which can be added to milk at the start of the cheese making process before the curd is formed. It . . . → Read More: Wiki: Ingredients, When To Add

    Wiki: Coagulation

    Rennet coagulated good quality curd, checking with finger Clean break method.

    All cheeses use coagulation of the milk as an essential cheese making step. This articles discusses how coagulation works and the different types generally used in cheese making. . . . → Read More: Wiki: Coagulation