Category Archives: home cheese-making

And Lo, a Cheese is Born

Right then, how is this cheese stuff made then? A brief Google and a scary flashback to biology lessons at school told me the basics. Milk is heated and then curdled using some sort of acid and the resulting curds (solid bit) are separated from the whey (liquid bit). Bing, bang, bosh. But a brief brush with educational theory recently (don’t ask) taught me that the best learning is always through doing. So I decided to make some cheese. As you do.
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Filed under home cheese-making