Category
Troubleshooting
Building a Cheese Cave: Temperature and Humidity at Home
Aging a cheese well means holding a steady temperature and humidity for weeks or months. Here's how home cheesemakers build a cave without a real cellar.
Brining Cheese: Why It Matters and How to Get It Right
A salt brine does more than season a cheese — it firms the rind, slows spoilage, and shapes how the cheese ages. Here's how to get the strength right.
Troubleshooting Your First Batches: Common Home Cheesemaking Mistakes
Nearly every cheesemaker's first few batches go a little sideways. Here are the most common causes of a weak set, a bitter cheese, or a rind gone wrong — and what to check first.
Food Safety in Home Cheesemaking: The Non-Negotiables
Cheesemaking is a controlled fermentation. You are deliberately encouraging bacteria to grow in a warm, wet, nutrient-rich medium, and the whole craft…