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

I do the Sunday shift at the shop and we had a good day today. Our landlord, Bob, very kindly let us borrow a table, chairs and parasol...

I had a day off today, the first in a while.  Back in the shop tomorrow, so time is precious and too much falls by the wayside.  After...

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...

I have been talking to Cargill about buying some of their starter culture.  These conversations have taken place over the last four...

Protein in milk comprises two groups: casein that we cheese makers want and whey proteins.  Whey protein is more water soluble and does...

I have ‘pinched’ this from Roberta Muir’s new book: 500 Cheeses coming out in October 2010. We feature on page 190 -191 with our original...

Someone asked me the other day, why do we add salt to cheese? There are several reasons, but first and foremost, adding salt to curd...

Some people say because of the major protein, casein being white and that also calcium is white. It would appear that this is not correct...