Tag Archives: rennet

Homewood Fresh Ewes Cheese

I said last week, didn’t I, that you wait for months on this blog and then three ewe’s milk cheeses come along at once? Well, here’s the third. I didn’t mean to choose another sheepy one this week but then I saw these little pots of strained curd, quite unlike any cheese I’ve tried before, so couldn’t resist buying one. Plus, it’s the season for fresh sheep’s milk cheese, given that they tend to stop producing milk in the winter months. So here is the pot of ovine temptation that lured me in:

Homewood Fresh Ewes Cheese
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Dorstone

This was so nearly a post that didn’t happen. Work, travel, deadlines, the parental trauma that is creating a World Book Day costume (and a mighty fine cat-food-box-turned-croc’s-head it was too) and a loitering head-cold left me fit for nothing more than eating pizza horizontally. ‘Stuff it,’ I thought. ‘I’ll give it a miss. No-one’s going to weep because I don’t describe a cheese one week.’ But then, every time I opened the fridge door for more pizza, I saw this little stumpy cheese sitting there and I swear I started to feel sorry for it. And so I had to do it, pizza in hand.

And here is my cheesy tormentor, Dorstone:

Dorstone cheese
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Home-Made Stilton

home-made stilton

It’s been a while since I bid a fond farewell to my home-made Cheddar, known as Tooting Gold or E-Colin for short. Anyone who has read this sorry tale before will recall that Colin, despite maturing apparently happily down in my cellar for six months was judged (quite literally, by a judge) to be distinctly below par. It was a disappointing result but hardly surprising, given my complete lack of knowledge about cheese-making when I set out to create him. Dr Frankenstein had nothing on me as I cobbled together moulds, picked off hairs and chased away mites to create my cheese monster. Poor Colin.
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Home-made Feta Cheese (or Fetter Cheese, as it shall be legally known)

So, this Feta sort of started off as halloumi. I found a recipe for halloumi and bought myself a few pints of unpasteurised milk. I was looking forward to some nice squeaky halloumi.

However, as anyone who has followed my previous cheese-making adventures will know, I’m actually not very good at making cheese. I think I’m generally good at concentrating and fine details but the process of cheese-making takes things to a whole new level and seems to turn me into the world’s clumsiest fool. And so it was that, within the first few minutes, I dropped my thermometer and it looked like this:

002

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Tooting Gold: When Home Cheese-Making Goes Bad

My area of London is quite trendy these days, with artisan producers popping up all over the place. We’ve got micro-breweries, had a flirtation with a wine collective and I can get honey from a lady round the corner. But cheese? Aha – no! There seemed a clear gap in the market for some urban cheese round here. And so my quest to produce a nice tasty cheddar began. I’d even thought of a name – Tooting Gold. Has a nice ring to it, don’t you think?
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