cheese makers

[gardengeordie]

we have eaten the Brie and the hard cheddar style cheese and they were gorgeous.

I have gone solo this week and made the first cheddar style cheese on my own. And it worked! It is in a cardboard box in the salad drawer of the fridge with a cup of water in case it gets thirsty.

And I was so chuffed with my success I have made another one so I have 2 wheels of cheese maturing for Christmas.

I am reading up recipes now for a brie. I fancy trying that one next.

I am also trying to perfect fruit cheeses to go on the Christmas cheeseboard. I tried last year and had some right disasters. Quince always works well but the damson turned out like rubber and the apple turned out like a thick jam.

So far I have jars of apple and chilli cheese that are OK and apple and rosemary that seems to have set.

SO next I will try the plum, and the damson and blackberry. I have plenty of chutney to go with the cheese.

I am planning on giving this ago, we go through loads of cheddar cheese, what type of equipment would I need and what type of ingredients?

Thanks very much :-)

[Mrs Bee]

A large double boiler, I use my stock pot on a steamer trivet in my jam pan.
Starter culture, rennet, cheese cloth, a large yoghurt pot with holes drilled in it.

Not all rennets are equal, some are weaker than others. I use Moorlands. If you google moorlands cheesemaking it will get you to the site.