Make Cheese

Catupiry
A soft cheese especially popular in Brazil, Catupiry cream cheese is a favorite ingredient on pizza and in many dishes. To make Catupiry at home, simply melt 2 packages (9 oz.) of cream cheese and one pound of Munster cheese together until they are completely blended.  Remove from heat, place in a container and cool.  Next, refrigerate for a few hours until chilled. For use in any recipe calling for Catupiry.

The Basics of Making Cheese The process of cheesemaking is an ancient craft that dates back thousands of years. Cheesemaking capitalises on the curdling of milk. The process of cheesemaking is explained by John H. Smith in his book, "Cheesemaking in Scotland - A History."

Recipes and Supplies
You will be amazed at how easy it is to make your own cheese. You already have most of  the equipment in your  kitchen. A simple cream yogurt cheese spread can be ready for  breakfast overnight. Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. For cheesemaking supplies, click here. 

Starter Cultures Starter cultures are an important element of cheesemaking, innoculating milk with friendly bacteria that causes it to coagulate and develop flavor.  For a discussion and instructions for growing a bacterial starter culture by Danish cheesemaker Peter Moller, click here. Milk for Cheesemaking Choose milk carefully. Milk with an off taste will make an off-tasting cheese. Choose fresh and local as much as possible, and avoid ultrapasteurized, which can affect the milk's ability to form curds. With raw milk, buy only very fresh milk (within 48 hours of milking) from a trusted source that uses good handling techniques.

Hill farmer with his cheeses at a Malga (summer Alpine farm) in Val di Rabbi. Stelvio National Park, Italian Alps, Italy

Test raw milk with a pH meter to make sure it's within the 6.8-6.7 range before making cheese.

Don't boil milk, as it will make cheese that tastes "cooked" and the curds won't be as moist or tender.

Make Fromage Blanc at Home

from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith

"The milk for cheesemaking needs to be fresh - no older than 48 hours. Ask at your grocery store when milk is delivered and try to buy it the same day. You will need two pots for this recipe: an 8-qt/7.5-L pot for the milk and a 2-qt/2-L pot for the buttermilk. Including crème fraîche adds aricher flavor and smoother consistency."
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Buy Direct from a Cheesemaker
The best way to experience a cheese done right is to buy it direct from a professional cheesemaker. To visit the Booths of our cheese vendors, click here

Cowgirl Creamery Cooks	The Complete Idiot's Guide to Cheese Making	Home Dairy with Ashley English	Mastering Artisan Cheesemaking
American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses	Making Great Cheese At Home: 30 Simple Recipes From Cheddar  to Chevre	Wisconsin Cheese	Cheesemaking Made Easy
And That's How You Make Cheese!	Practical Cheesemaking x	Making Cheese, Butter & Yogurt	Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
Complete Guide to Making Cheese, Butter & Yogurt at Home	200 Easy Homemade Cheese Recipes	Lost Arts: A Celebration of Culinary Traditions	Artisan Cheese Making at Home