Cheese A Day: FAQ

Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Monday, March 2, 2009

FAQ

Rustic cheddar: a hard pressed cheese innoculated with mesophillic starter--in most cases cultured buttermilk--that is cheddared, pressed, dried, and waxed.
Cheddaring: A process during cheesemaking when blocks of curds are piled on top of each other to expel moisture.
Rustic soft: a rustic cheddar that has either a very high liquid or fat content, making the cheese soft similar to cream cheese or chevre.
Rustic medium: a rustic cheddar that has less moisture or fat and usually pressed at higher weights, resulting in a cheese with a similar consistency and texture to that of American cheddar or colby.
Rustic hard: a rustic cheddar that has very little moisture or fat, and is hard and dry similar to Parmesan.
Butter milk: specifically cultured buttermilk, not milk with vinegar added
CaCl: Calcium chloride, used to make curds less fragile and improve texture

1 comment:

Cheese And Poetry BloggerFebruary 21, 2011 at 8:19 PM
I absolutely love your site. I have mentioned your blog on my blog and I'm hoping you would reciprocate.

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http://cheeseandpoetry.webs.com/

Thank you!
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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.

Kicking and Screaming into the Kitchen
The Weekday Vegetarian
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Savor PDX

Roasted Garlic and Onion Hummus
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Belhaven 90 Shilling
Ten gallon, all grain clone of the Wee Heavy Scottish ale Belhaven 90 shilling.

Theakston Old Peculiar
Ten gallon, all grain clone of the wonderful British beer Old Peculiar.

Squash and Tomato Tartlets
Two recipes, one for butternut squash tartlets, and the other for tomato tartlets. Two different approaches to savory pastry that are both delicious, and easy.

"Instant Ramen" From scratch
Do you like ramen? Do you like tasty ramen? Do you like to put a lot of work but not much money into a noodle based soup? Then this is for you!

All Grain IPA
An attempt at an all grain, 10 gallon version in the spirit of our favorite local microbreweries.

Newcastle Brown Ale
All grain, 10 gallon recipe for Newcastle Brown Ale that will make you famous and generally more awesome.

Asparagus Tartlets
These little tartlets are delicious, straightforward, and not your average pastry.

Easy Kimchi
Making spicy, fermented cabbage is easy and much cheaper than buying it. This simple formula will get you on the way to making world class kimchi in very little time.

No-Egg Chocolate Pudding
Chocolate pudding is a wonderful dessert, and this recipe is dead simple. There are a couple of things that you do need to do, and a few things that you absolutely must not do, but as long as you follow those directions it is pretty foolproof.

British Bangers
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Bagels
Here is a modern take on how to make bagels, without the 12 hour fermentation that traditional recipes require, but still with a big full flavor and chewy delicious texture.

Russian Dressing
Once a popular condiment, Russian dressing is getting harder and harder to find. Here is a great recipe that can be used on sandwiches, salads, and charcuterie.

Caraway Sauerkraut
Kraut with a hint of caraway sounds like the perfect accompaniment to a Reuben sandwich in my opinion, and here is how you can make it.

Halloumi
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Ginger Ale with Lavender
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Fried Curd
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Lasagna for One
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Tilapia Fish Pie
So good, do not miss this one even if the term 'Fish Pie' puts you off.

Simple Hard Cheese
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Techniques

The Pickett Press
Here is how to build a very large capacity cheese press for 10-20 gallon batches for less than $20 brand new. Warning--reading these instructions may result in an extreme obsession for Very Large Cheese (VLC).

How To Use Cheesecloth
Using cheesecloth for pressed cheeses can be a little bit frustrating. Here is a technique that is really easy to set up and gives great results.

How to cut curd
Baffled by cutting the curd and draining the whey? Well, wait no longer and check out this quick little tutorial on how to get the most whey out of your curd.