How Do You Maintain And Clean Cheese Making Tools?

“Hey, I’m pretty new to cheese making and loving it so far! However, I’m a bit stuck on how to properly maintain and clean my tools and equipment.

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What Are The Best Knives For Cutting Curds?

“Hey! I recently started making cheese at home and I’m having some trouble figuring out the best knives to use for cutting curds. I feel like the tools

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What’s The Purpose Of A Cheese Press?

“I’ve been making cheese in my small dairy in Vermont, USA, and I’m considering investing in a cheese press. However, I’m not entirely sure what its purpose is

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What Are Cheesecloth And Butter Muslin, And How Are They Used?

“Hey, I’m just starting out in cheese making and feeling a bit overwhelmed by all the equipment and tools required. In particular, I’ve come across terms like cheesecloth

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What Basic Equipment Do You Need To Start Making Cheese?

“Hey there! I’m really interested in starting to make my own cheese at home. I’ve read a bit about the process and some basics, but I’m still unsure

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How Do You Use A Curd Cutter?

“I’m getting ready to make my first hard cheese and have been reading a lot about using a curd cutter. I’m determined to get it right the first

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What Type Of Thermometer Is Best For Cheese Making?

“Hey there! I’ve recently started making cheese at home in my small kitchen in Portland, Oregon, and I’m wondering what type of thermometer would be best for this

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How Do You Use A Ph Meter In Cheese Making?

“Hey, I’m relatively new to cheese making and I’ve been trying to expand my skills lately. I’ve read that using a pH meter is pretty important for getting

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How Do You Sanitize Cheese Making Equipment?

“I’ve recently started making cheese at home, but I’m worried about potential contamination from my equipment. What are the best ways to sanitize cheese making equipment to ensure

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How Do You Choose The Right Cheese Mold?

“Hi, I’m Andrew from Perth, Australia, and I’m just starting my journey into cheese making. I’ve learned about the importance of fermentation and curdling, but I’m a bit

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