Cheesemaking

Well, all the baby animals are finally weaned so now I have some extra milk. Time to make cheese! I am not an expert by any means but we still enjoy the cheddar and such that I make. Since I have more than enough cheddar from last year, I am going to experiment a bit. I decided to start with some parmesan. I love that stuff but can rarely bring myself to pay for it. Living out here in the middle of nowhere, it's pretty pricey. Hopefully it works out well but I won't know for almost a year. After this, I want to try blue cheese. That stuff is almost better than chocolate!!!!!!!!!!!!!!

Anyhow, here's some pics of the process:

In the water bath to bring the milk up to the proper temperature.

Milk in the cheesepot

The rennet I like to use

 

Waiting and waiting for the milk to hit the proper temp.

Curds cut and ready to stir and cook.

A mass of curd

Cheese in the press with the first stage of weights on it.

Parmesan in the brine.

Out of the brine and ready to go into the cheese 'cave' to age for about a year.