Category Archives: Cheese

Saltier than the Red Sea

To protect cheese and for flavour salt is added. On some cheeses it is added to the outside or to the curds. In other recipes the cheeses will be put in brine. The salt will slowly dissolve in the cheese. … Continue reading

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Vacuming a smooth bag

Bags suitable for a vacuum machine have a structure inside that keeps them open so the air can be sucked out. A professional machine does not need that. It simply presses the air out from the outside. They can also … Continue reading

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Kill the bugs

Cheese is a way to conserve milk. You add “good” bacteria to milk and they will eat all the nutrients so that “bad” bacteria cannot live in cheese. Therefore it is not really necessary to pasteurize milk. In general the … Continue reading

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Wake up!

In cheese making there are basically 2 sorts of bacteria that do the work. Bacteria that work at “low” temperatures and bacteria that work at “high” temperatures. Mesophylic and thermophylic cultures. For me as a hobby cheese maker I have … Continue reading

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A very Dutch Gouda

That is a statement that I can make since I am Dutch, I use fresh milk from Dutch cows living on a strict diet of Dutch grass, and I use an “old” recipe from a Dutch cheese maker. The recipe … Continue reading

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