Microbial interactions shape cheese flavour formation - Nature Communications Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, the authors identify microbial interactions as a mechanism underlying flavour formation in Cheddar cheese. www.nature.com Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making process, using a commercial starter culture containing Streptococcus thermophilus and Lactococcus strains. By using an experimental str ..read more

Anyone use sodium citrate to make a hard cheese really melty, or make an almost processed-like cheese, but with flavor ..read more

Does anyone here, who presumably also brew beer and /or make wine use Star San to sanitize cheese making kettles and tools or do you choose to boil everything? Is Star San, for example, only really good for cleaning surfaces (tables and counters) in the food world or can it be used as we do when brewing or making wine? Thoughts? Thanks ..read more

Has anyone successfully made Appenzeller cheese? What were the ingredients to your rub (if you care to share)? Has anyone tried just using JagerMeister? or if you have access to Appenzeller Alpenbitter in the states what was your source? Appenzeller Cheese Making Recipe This is a recipe for making an Appenzeller style cheese. Since we don't live in the Appenzell region, we won't be making their specific cheese, but we can take the basic concepts and create our own version of this wonderful cheese. Appenzeller is a fantastic cheese that has been made for over... cheesemaking.com ..read more

I love this cheese. Hoping for success. We'll see. Almost warm phase time, where it develops the holes (like swiss). I have a new curd spoon. I like it. Gets into the corners of my pot better than its predecessor ..read more

Looking for a recipe for a good Swiss-type cheese and I have a couple of questions. 1. I see some recipes on Youtube that suggest the use of mesophilic ic cultures but aren't emmentaler cheeses not all thermophilic (the cooking temps are above 125 F)? 2. To maintain the more buttery/sweeter flavors do I need to wash the curds (replace about 1/2 or more of the whey with water)? Thanks ..read more

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I did it! After months of lurking on this forum and watching you tube videos, I took the dive and made my first cheese. Picture and notes below, I’ll definitely be making more again soon. 3/31/23 - farmhouse cheddar rev1 1.5 gallon of organic valley whole milk (Heated to 90 deg) 1/2 cup cultured buttermilk + 1/4 tsp calcium chloride (added once milk hit 90 deg, let sit for 15 minutes) Added 1/4 tsp of rennet, let sit for 50 minutes unit I had a... Read more ..read more

Hello folks, Has anyone here successfully made cheese using the juice from something like sauerkraut or kimchi? I was thinking of using the juice like a coagulant (like lemon juice or vinegar) to add to raw milk then resting it for a couple of days - or until it has congealed then separating curds from whey. This might result in a type of farmers cheese but hopefully with a slightly different flavour. If you have done this was it successful ... if it was then I will have a go. Thanks ..read more

Hello all! It’s been a couple years since I’ve made beer… I would like to use homebrew talk and all of the rig building geniuses on here to build an FDA approved 3A Milk pasteurizer. Has anybody looked into this before ..read more