The pleasures of cheese making

Recently, I have been making some cheeses with a slightly different approach; I say that because I have been trying different maturation processes. An example of this would be the four Goats milk cheeses I recently made. All of the four cheeses came from the same 5 litres of milk and went through the same production process (Fig 1), but once dried, some were matured differently. One was immersed in Olive Oil with herbs (Fig 2), another one was rolled in smoked Paprika (Fig 3) and two were wrapped and placed immediately in the fridge.

Yesterday I was prompted to write this blog as I looked at the Stilton I had made at the same time as the 4 goats cheeses. I was checking the Stilton to ascertain if the maturation box needed draining, however I noticed a wonderful "Bloom" on the skin of the cheese (Fig 4). This caused me to reflect on the variety of the cheeses I had made on the one weekend (Fig 5).
The "Bloom" on the Stilton developed further overnight (Fig 6), so much so, the following evening I pierced the cheese (Fig 7)to allow the air access into the centre of the cheese. Once I had done this, I decided, this cheese was to be the Christmas Stilton for the family; how lucky are we?

The point of this blog is just to reflect on the varieties of the humble cheese we can all make at home (Fig 8) and how it can give such pleasure to those who make and eat their own cheese.

I suppose it would be remiss of me not to draw attention to the fact I do run cheese making courses - for more information click here.

Figure 1 Figure 2 Figure 3 Figure 4


Figure 5 Figure 6 Figure 7 Figure 8