WIKI

Except for the main menu pages accessible from the top menu, and the Forum, this website is organized via Articles accessible via the Articles Menu below the slide show banner image or via one of the menu or search options in the left column.

In addition to Articles by different authors, there are a series of Wiki Articles on a variety of common standard subjects grouped by into logical categories of Recipes, Equipment, Ingredients, Common Cheese Making Procedures & Methods, Common Defects, and Bits & Bites.

These Wiki Articles are co-authored by several CFO members to promote cheese making worldwide by providing better understanding of standard cheese making subjects. While the Wiki Articles are written in English, the authors are from different countries thus wherever possible metric and imperial measuring units are used and spelling will sometimes be American “color” and sometimes British or Canadian “colour”. Note, all webpages are translatable to other languages via the Google Translate button in the left column.

While the Wiki Articles are accessible via any of the Category Menus or by Searching, for easy access they are also listed and accessible via the links below (non-linked article’s still to be built). Of course just as there are a myriad of cheese types, there are a myriad of Wiki Articles, enjoy!

Introductory

• Introduction To Cheese Making
• Recommendations For New Cheese Makers
• Scaling Recipes

Recipes – Generic Recipes For Making Popular Cheeses

• Fresh Direct Acid Coagulated
  • Mascarpone
  • Paneer
  • Queso Blanco
• Fresh Lactic Acid Coagulated – No Whey Removed
  • Yogurt
  • Strained/Greek Yogurt
• Fresh Lactic Acid Coagulated - Whey Removed
  • Cream Cheese
  • Light Cream Cheese / American Neufchatel
  • Heavy Sour Cream
  • Light Sour Cream
  • Large Curd Cottage Cheese
  • Chèvre
• Rennet Coagulated Soft – Brine Preserved
  • Feta
  • Halloumi
• Rennet Coagulated Soft – Pasta Filata
  • Asadero / Oaxaca
  • Guayanés
  • Lactic Acid Mozzarella
  • Provalone
  • Queso de Mano
  • Romano
• Rennet Coagulated Soft – White Mold Ripened
  • Brie – Camembert
• Rennet Coagulated Soft - Blue Mold Ripened
  • Cambozola
• Rennet Coagulated Soft - Other
  • Queso Fresco
• Rennet Coagulated Semi-Hard - ”Sweet” Washed Curd
  • Overview, Sweet Washed Curd Cheese Making
  • Colby
  • Edam
  • Gouda
• Rennet Coagulated Semi-Hard - Washed Rind & Smear Ripened
  • Limburger
  • Muenster
• Rennet Coagulated Hard - Other
  • Cabre Al Vino
  • Manchego
  • Monterey Jack
• Rennet Coagulated Hard - Cheddared
  • Cheddar
• Rennet Coagulated Hard - Cooked (Swiss)
  • Alpine
• Rennet Coagulated Hard - Grating (Grana)
  • Parmesan
• Rennet Coagulated - Recooked
  • Milk Ricotta
  • Whey Ricotta
• Starter Cultures
  • Clabber
  • Store Bought Buttermilk Based Mesophilic
  • Kefir
  • Whey
  • Yogurt Thermophilic

Equipment – Used In Making Cheese

• Coagulating Phase
  • Vats
  • Thermometers
  • Stirring Tools
  • pH Meters
  • Weigh Scales
• Forming Phase
  • Cheese Cloth
  • Hoops and Molds
  • Mats & Boards
  • Presses
• Ripening Phase
  • Mats & Boards
  • Thermometers
  • Hygrometers
  • Cheese Cave Requirements
  • Example Cheese Caves
  • Ripening Containers

Ingredients – Used In Making Cheese

• Milk & Milk Products
  • Milk & Cream Types
  • Milk Processing
  • Milk Products
  • Milk Yield
  • Non-Fat Dry Milk
  • Milk Standardization
  • Whey
• Lactic Acid Starter Cultures
  • Starter Cultures Function
  • Culture Manufacturers
  • Manufactured Cultures
• Ripening Aroma & Flavour Cultures & Enzymes
  • Culture Manufacturers
  • Manufactured Cultures
  • Lipase
• Colourants
  • Colourants
  • Annatto
• Coagulants & Coagulation Aids
  • Acids
  • Rennet
  • Rennet Types
  • Calcium Chloride
• Salt
  • Salt’s Function
  • Salt Types
  • Making Brine
• Everything Else
  • Ash
  • Oil Types
  • Microorganisms & Cheese Making

Making – Common Procedures & Methods

• Coagulating Phase
  • Ingredients, When to Add
  • Acidification
  • Coagulation
  • Curds, When to Cut
  • Breaking Or Cutting The Curd
  • Dry Salting Curds
• Forming Phase
  • Pressing Cheeses
  • Turning Cheeses
  • Dry Salting Rinds
• Aging Phase
  • Air Drying Cheeses
  • Turning Cheeses
  • Oiling Rinds
  • Brine Bathing Cheeses
  • Brine For Preserving Cheese
  • Maintaining Brine

Defects – Common Defects, Their Description, Causes, and Solutions

• Coagulation
  • Coagulation Defects
• Surface
  • Cracks
  • Mould
  • Oily
  • Yeast
• Aroma
  •  Aroma
• Body
  • Cracks
  • Mechanical Holes
  • Moist
  • Dry
  • Rubbery
  • Plasticity
• Flavour
  • Flavour
• White Mould
  • White Mould Defects
• Blue Mould
  • Blue Mould Defects

Bits & Bites – For Anything That Doesn’t Fit Above

• No Wiki Article Todate