Home Made Cheese

[Dannie Boy]

Thanks, DB, I've passed your advice on to the mincer (organ) grinder - I'm just the monkey . Mr.VS does all the culinary bits in our household, and is a bit of a dab hand at cheese making. The beauty of living in this country is that you might turn your hand to (and get a lot of enjoyment) making food that you could easily buy off the shelf in your previous life.

VS

I've tried making many things but the one that's eluded me so far is making cheese and I assumed that its a bit too hot for making it here in LOS - what type(s) does Mr VS make and how difficult is it?

[Vital Spark]

He makes all kinds: Brie, Stilton, cream cheese, (something) brick. He buys local unpasteurised milk, then heats it, and adds other stuff to it. I'm quite amazed that he can make so many different kinds of cheese from the same base. We actually bought a 20-year-old fridge from a student, and Mr.VS recalibrated the settings so that it could act as a 'cheese cave'. A fish tank pump in the salad tray (filled with water) helps keep the humidity up. It's a bit Heath Robinson, but it works.

VS

[Dannie Boy]

He makes all kinds: Brie, Stilton, cream cheese, (something) brick. He buys local unpasteurised milk, then heats it, and adds other stuff to it. I'm quite amazed that he can make so many different kinds of cheese from the same base. We actually bought a 20-year-old fridge from a student, and Mr.VS recalibrated the settings so that it could act as a 'cheese cave'. A fish tank pump in the salad tray (filled with water) helps keep the humidity up. It's a bit Heath Robinson, but it works.

VS

I've read before about people who use a modified fridge with a higher temperature control - I think you need something like 15-18 c. Might give it a try one of these days.