Frequently Asked Questions on Cheesemaking

We are a small business just starting out. Please check back with us as this page grows and develops and help us by emailing questions you do not see on our FAQ page.

IS CHEESE HARD TO MAKE?

Good question. Some kits are harder than others. Here's a breakdown...

MOZZARELLA: If you want fast ... mozzarella can be made in 1 hour.

SOFT CHEESES: If you want easy ... start here. Goat cheese (chevre), mascarpone, cream cheese and the rest of the soft cheeses are a cinch, easy-peesey, a walk in the park (you get the idea). Also, feta ranks as easy and so does gouda (both just require some extra aging time).

BRIE & BLUE: If you want fascinating and intriguing ... brie and blue cheese are an edible science project. They rank as more difficult cheeses to make because they require you to age your cheese in the temperature range of 44 F (7 C) for a few weeks.

HARD CHEESE: We rank them as medium to high difficulty. To cut open your very own cheddar, aged gouda, havarti, parmesan or reblochon, you'll require patience and a space to age the cheese that falls in the range of 44 F (7 C). These cheeses are not for the faint of heart, however they are soooo rewarding to make.

IS HOMEMADE CHEESE DELICIOUS?

You will love it and at the same time be amazed as you turn milk into cheese. You'll make cheese with no additives or difficult-to-pronounce ingredients. We've picked the right balance between cultures to make your cheese flavourful and the recipes to bring out the best in your curds.

You will be able to control the intensity of your cheese flavour profile by adjusting how long your cheese drains, ages or brines. You'll read all about those details in our recipes.

HOW MUCH CHEESE DOES 1 BATCH MAKE?

Every 1 gal (4L) of milk should give you roughly 1 lb of cheese.

WHAT EQUIPMENT DO I NEED TO MAKE CHEESE?

The kits come with a thermometer, in the range of 0 to 220 F and cheese cloth.

All the other equipment you will most likely find in your kitchen:

A slotted spoon, a large pot (up to 1 gal), a long knife, a colander, a large bowl, a timer, a stove top, a container to store your cheese and measuring spoons and cups.