Steve’s Meadow Farm Raw Milk Cheese. I took Iona’s one day cheese-making course February 2013, and I have made a few batches of cheese...

Phenol: http://www.alliance-elevage.com/dept80_80_02_001_0801017_fiche_phenolphtaleine_30_ml.html Sodium Hydroxide: sodium hydroxide:...

The large vat filled, being stirred by Stu  and ripening Once the milk is pasteurised (or not as the case may be), we heat it to between...

Over the next few days we are going to be writing about the eleven stages to cheese making and describing how we make our cheese. First...

Some more newly bandaged cheeses ready to go into the maturing room to be naturally rinded A few people have written in to ask for more...

Picture of a phage virus Phage What is it Short for bacteriophage, phage is a virus that attacks a specific strain of bacteria – the ones...

Danisco starter culture The best place to buy Danisco starter culture is from Orchard Valley. I like the guys at Orchard Valley as they...

Hansen's Flora Danica Mesophilic Starter Culture This is a tricky one. Until earlier this year, Hansen’s had only one UK stockist:...

I was reading through some old notes made by my uncle whilst clearing out a filing cabinet.  There is an interesting piece about washing...

We had a slow vat yesterday. Poor Stuart, he was in at 7am, hosing down the vat and setting off the pasteuriser.  We really should have...

People often ask me, how do you make cheese? To my mind, cheese making is about timing, temperature and acidity.  It is also 75% hygiene...