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Author Topic: Hello From Az!  (Read 712 times)

KenK2

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Hello From Az!
« on: January 16, 2015, 05:29:54 AM »
Hello from Sunny Tucson Az! 
We own a small Ice Cream shop that Pasteurizes its own Dairy base or "mix".  I am sure some of you have seen our VAT..  I am looking into Cheese, yogurt and Kefir.  We use Strauss Family Creamery out of Northern California, so our products are top notch for making everything dairy!  Thank you for taking the time to click my post!  Any guidance to starting out making cheese would be much appreciated!

Thank You!
Ken
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Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
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  • Location: Canberra / Australia
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  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Hello From Az!
« Reply #1 on: January 16, 2015, 06:00:41 AM »
Hey Ken,

Welcome to the forum. There are wealth of info here and on the main site.

What sort of cheese you want to tackle? Do you have cold room with 10C and %85 humidity?
You could easily make feta though with the equipment you have there.
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KenK2

  • Guest
Re: Hello From Az!
« Reply #2 on: January 16, 2015, 06:36:09 AM »
I'd love to start making a Cheddar cheese! 
As of right now, I do not have access to an area that is 10deg Celsius and 85% humidity.
Would an old wine refrigerator work?
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Juan1Moore

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Re: Hello From Az!
« Reply #3 on: January 16, 2015, 10:42:46 AM »
Wine refrigerators need fairly accurate thermostats and you'll need to work hard (in the desert especially) to get the humidity up.  For a treat-shop I would start with quark, mascapone, neufchatel and fresh cheeses like that.

Good luck.
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