CheeseForum.org » Forum
GENERAL BOARDS => Introductions => Topic started by: Robin A on September 10, 2013, 12:38:14 PM
-
I've had one introductory class and made my first batch of feta at home. What to try next?
-
Hi Robin,
Really good to have you on board - I'm always excited to see a new member.
My advice would be to have a go at making your own simple soft cheese, something like a coulomnier.
The forum is an amazing place to get loads of help and advice. If you want a free starter guide (with no obligation), aimed specifically at the beginner, there's one on my website at www.homemadecheese.org (http://www.homemadecheese.org).
I hope you have loads of fun!
Jack
-
I'm not sure what kind of milk you have, but crottin (goat milk) is really easy and delicious. I've had good luck with gouda too.
-
Go like this
feta --> halloumi --> mozzarella --> gouda --> cheddar
-
Go like this
feta --> halloumi --> mozzarella --> gouda --> cheddar
Guess I'd better back up...I missed doing the first three. :-\
I'd say Gouda (http://wacheese.com/index.php?option=com_content&view=article&id=81:gouda-washed-curd-howto&catid=43:moderate-cook-temp&Itemid=66) would be a safe bet. Finished within a week, sealed in wax or vacuum-sealed, and aged for 2-60 months. :)
Welcome to the forum, Robin!
-Boofer-
-
Go like this
feta --> halloumi --> mozzarella --> gouda --> cheddar
Yeah, I made halloumi before feta and haven't made a moz yet. But what Gurkan suggests looks like a logical progression. I suppose chèvre was my first cheese. We raise goats. I jumped into bloomy rinded cheeses straight away. That is a style that we like to eat most.
Lots of folks on the forum will recommend Caerphilly as a first pressed cheese. It is a rather forgiving make and it ripens quickly so the rewards come quick.
What cheeses do you most like to eat?