Just finished up my first batch of homemade cheese. Anyone else make cheese? It was really pretty easy. If it comes out good I plan on making a couple different types Mmmmm roasted garlic cheddar! Or perhaps some beer cheese!

That sounds good. Any good books or links I can look at?

I am eating my first batch of cheese(colby) as we speak...7-24-7 was the date made.. Ive made 3 batches since but have not tried.. My first batch was good but too bitter.. The colder the better it tastes.. It also is a little crumbly.. Hopefully my jack cheddar and gouda will be better.. i cant wait to start the stinky cheeses -- - - my true love..

Here is the link I used:

http://biology.clc.uc.edu/fankhauser/Ch ... gal_00.htm

The cheese came out ok. But, I set the rennet too hard and it is more like a hard cheese that a medium hard cheese. Still pretty good though.

Thanks for the link! I am going to have a bunch of time off next month. This will give me something to do besides brew.

Wayne
Bugeater Brewing Company

One of the co-owners of my LHBS as a big cheesemaker as well so they carry those supplies too...looking forward to giving it a shot.

this sounds like a good winter project on a cold february day. Oh wait thats why I have a snowmobile. I still think i am going to try Cheesin this winter though!

I recently made my first batch of cheese - a mozzarella. Easy as pie and tasted great. I'm hooked and will be making plenty of others. First on the agenda is some Camembert and then I will be trying for as close to a Roquefort as I can get with cows milk.

Its kinda cool, but although in Australia, it's really hard to get raw milk cheese and you aren't allowed to buy/sell unpasturised milk for human consumption (you need raw milk for Roquefort) the health-food shop near me sells raw unpasturised, unhomogenised milk... not to drink, oh no, that wouldn't be legal ...but its fine if its for bathing in Cleopatra style. If I am foolish enough to drink it or try and make cheese out of it.. thats my own damn problem.

I may well just be that foolish!!

mmmm Roquefort, Stilton, Barleywine washed rind....