cheese gift baskets, wine gift baskets, wine accessories,
By Alison Cole
Wine and cheese baskets are the perfect gifts as both represent a timeless treat, made of two items that have been enjoyed together for ages. Wine and cheese gift baskets are the ideal gifts for weddings and anniversaries, and adding a personalized touch to the gifts can make them all the more special. This timeless combination of wine and cheese is always appreciated by almost everyone who enjoys wine.
The fact that different varieties of cheese enhance the flavor of the wine in most cases and vice versa is another reason for the popularity of this combination. However, for the complete enjoyment of this all time favorite combination, choosing the correct variety of cheese with the right brand of wine is extremely important. Wines usually go well with cheese that is from the same country or region. Acidic wines usually go well with acidic cheese.
Some of the commonly available varieties of cheese like blue cheese go well with
wines such as Cabernet Sauvignon, Shiraz, Zinfandel. The Brie variety of cheese goes well with Chardonnay and Pinot Noir. Cheddar cheese along with Riesling, Merlot or Shiraz varieties of wine is popular choice. Gouda along with Riesling Zinfandel, Merlot and Monterey Jack with Sauvignon Blanc, Merlot and Zinfandel is also a common favorite. Swiss cheese with Sauvignon Blanc, Cabernet Sauvignon and Pinot Noir is another popular option. Roquefort goes well with Port wine while cream cheese and White Zinfandel make a nice pair.
Prices for these wine and cheese gift baskets range from $32 to $250. However, if rare wines are chosen, the price of the gift basket also goes up accordingly. Gift baskets can be stuffed with other favorite goodies of the receiver such as chocolates and wine accessories in order to give the wine gift baskets a personalized touch.
Readmore »»
Friday
Chefs shepherding goat cheese trend: a creamy compliment to many ingredients, chevre gains more widespread popularity
Goat cheese, strawberries, prosciutto
by Carolyn Walkup
Goat cheese, which is increasingly in demand and more widely produced by artisan cheese makers than ever before, is appearing on menus in everything from appetizers to desserts.
Sometimes called chevre, which is French for "goat," it ranges in texture from creamy to semifirm to firm and is processed in a variety of shapes. The flavor works especially well with acidic accompaniments, such as tomatoes or strawberries.
"The creaminess of goat cheese pairs well with the sweet acidity of tomatoes," notes Keith Luce, executive chef of the new Press in St. Helena, Calif. He is featuring an appetizer of fresh and roasted tomatoes, olive oil and grilled goat cheese.
Luce wraps fresh local chevre in fig leaves and grills it. He serves the wrapped cheese on top of roasted and raw sliced tomatoes, seasoned with sea salt and olive oil.
Across the country in Boston, Hamersley's Bistro chef-owner Gordon Hamersley uses goat cheese in several courses, including an appetizer of goat cheese ravioli with sorrel sauce and black olive tapenade. In addition to stuffing the ravioli with aged goat cheese, Hamersley shaves more of the ingredient over the top and finishes the dish with a cream sauce and a chiffonade of sorrel.
A meaty goat cheese ravioli appetizer makes an appearance on the menu at L'Etoile in Madison, Wis., where chef-partner Tory Miller fills the pasta pillows with beef short rib meat, baby chioggia and red beets. He tops the ravioli with Wisconsin chevre.
Mexican and Southwestern cuisines also make use of goat cheese. One example is John Manion's appetizer at Mas in Chicago, which is a layered tower of grilled flank steak, tomatoes, spiced goat cheese and cilantro "pesto." He often uses French goat cheese, which he finds to be mellower than the cheese he sometimes buys from artisan producers in Wisconsin.
For the steak salad Manion mixes soft goat cheese with chives and canned chipotle chiles in adobo sauce. He makes two layers of tomatoes, spiced goat cheese, flank steak and cilantro pesto paste, mixed with Spanish almonds, garlic, Argentine Parmesan, olive oil, salt and pepper.
Mark Miller serves a tamale, an empanada and a tostada with goat cheese at his Coyote Cafe in Santa Fe, N.M. Goat cheese is the primary filling ingredient for the cocoa nibs tamale and shares billing with chorizo in the empanada. Goat cheese is accompanied by chipotle refried black beans, roasted garlic, chipotle and poblano peppers, escabeche, cilantro and other Mexican herbs, lettuce, radishes and orange-chipotle vinaigrette on the tostada.
Many chefs use goat cheese in salads, especially ones with tomatoes. One stalwart example is Bob Kinkead's tomato salad with lentils, basil and fresh goat cheese at Kinkead's in Washington, D.C.
He buys blocks of fresh goat cheese that can be molded into logs and rolled in finely chopped toasted walnuts or almonds, then sliced. "I like the lentils with it because their earthiness complements the earthy quality of the goat cheese. You can use any tomatoes. In the summer, there may be 10 different varieties," Kinkead says. The tomatoes are dressed in a light mixture of lemon juice, red wine vinegar, vegetable oil, basil, kosher salt and pepper.
His brother David makes a slightly different salad at his Sibling Rivalry in Boston--trio of roasted baby beets, arugula and haricots verts in a sherry vinaigrette dressing with goat cheese "fondue." He makes the fondue with a reduction of white wine and heavy cream and whisks in warm goat cheese and emulsifies it. He drizzles the thick liquid over the salad.
David Schneider, co-owner of Parallax in Cleveland, uses a mild goat cheese in a breaded, sauteed patty on top of a bed of endive and radicchio dressed with a mustard vinaigrette. "I use a milder goat cheese in the salad because I don't want to kill them with a big, rich cheese right off the bat," he says.
A firm local goat cheese rolled into balls, lightly breaded with Panko crumbs and briefly deep fried tops a tomato salad at Holly Hill Inn in Midway, Ky., served as part of the prix-fixe menu. Micro greens form the base of the salad, which is dressed with balsamic vinegar, olive oil, basil, salt and pepper.
"The cheese runs out over the salad," chef-partner Ouita Michel explains. In spring she makes a similar salad with asparagus instead of tomatoes.
Goat cheese pizza, popularized in California by Wolfgang Puck and others, is also on contemporary Italian menus in Italy, according to Tony Priolo, chef-partner of Coco Pazzo in Chicago. His early summer version from the wood-burning oven features a thin crust with pesto, topped with mild goat cheese, fresh mozzarella, fresh figs and prosciutto.
Alias in New York features a knife-and-fork sandwich with duck confit and goat cheese. Shane Coffey, executive chef, spreads a sliced focaccia bun with a mixture of pureed onions, spiced plum chutney and goat cheese. The boned duck confit leg comes next, followed by a currant and Port reduction and a garnish of chives and scallions. Readmore »»
by Carolyn Walkup
Goat cheese, which is increasingly in demand and more widely produced by artisan cheese makers than ever before, is appearing on menus in everything from appetizers to desserts.
Sometimes called chevre, which is French for "goat," it ranges in texture from creamy to semifirm to firm and is processed in a variety of shapes. The flavor works especially well with acidic accompaniments, such as tomatoes or strawberries.
"The creaminess of goat cheese pairs well with the sweet acidity of tomatoes," notes Keith Luce, executive chef of the new Press in St. Helena, Calif. He is featuring an appetizer of fresh and roasted tomatoes, olive oil and grilled goat cheese.
Luce wraps fresh local chevre in fig leaves and grills it. He serves the wrapped cheese on top of roasted and raw sliced tomatoes, seasoned with sea salt and olive oil.
Across the country in Boston, Hamersley's Bistro chef-owner Gordon Hamersley uses goat cheese in several courses, including an appetizer of goat cheese ravioli with sorrel sauce and black olive tapenade. In addition to stuffing the ravioli with aged goat cheese, Hamersley shaves more of the ingredient over the top and finishes the dish with a cream sauce and a chiffonade of sorrel.
A meaty goat cheese ravioli appetizer makes an appearance on the menu at L'Etoile in Madison, Wis., where chef-partner Tory Miller fills the pasta pillows with beef short rib meat, baby chioggia and red beets. He tops the ravioli with Wisconsin chevre.
Mexican and Southwestern cuisines also make use of goat cheese. One example is John Manion's appetizer at Mas in Chicago, which is a layered tower of grilled flank steak, tomatoes, spiced goat cheese and cilantro "pesto." He often uses French goat cheese, which he finds to be mellower than the cheese he sometimes buys from artisan producers in Wisconsin.
For the steak salad Manion mixes soft goat cheese with chives and canned chipotle chiles in adobo sauce. He makes two layers of tomatoes, spiced goat cheese, flank steak and cilantro pesto paste, mixed with Spanish almonds, garlic, Argentine Parmesan, olive oil, salt and pepper.
Mark Miller serves a tamale, an empanada and a tostada with goat cheese at his Coyote Cafe in Santa Fe, N.M. Goat cheese is the primary filling ingredient for the cocoa nibs tamale and shares billing with chorizo in the empanada. Goat cheese is accompanied by chipotle refried black beans, roasted garlic, chipotle and poblano peppers, escabeche, cilantro and other Mexican herbs, lettuce, radishes and orange-chipotle vinaigrette on the tostada.
Many chefs use goat cheese in salads, especially ones with tomatoes. One stalwart example is Bob Kinkead's tomato salad with lentils, basil and fresh goat cheese at Kinkead's in Washington, D.C.
He buys blocks of fresh goat cheese that can be molded into logs and rolled in finely chopped toasted walnuts or almonds, then sliced. "I like the lentils with it because their earthiness complements the earthy quality of the goat cheese. You can use any tomatoes. In the summer, there may be 10 different varieties," Kinkead says. The tomatoes are dressed in a light mixture of lemon juice, red wine vinegar, vegetable oil, basil, kosher salt and pepper.
His brother David makes a slightly different salad at his Sibling Rivalry in Boston--trio of roasted baby beets, arugula and haricots verts in a sherry vinaigrette dressing with goat cheese "fondue." He makes the fondue with a reduction of white wine and heavy cream and whisks in warm goat cheese and emulsifies it. He drizzles the thick liquid over the salad.
David Schneider, co-owner of Parallax in Cleveland, uses a mild goat cheese in a breaded, sauteed patty on top of a bed of endive and radicchio dressed with a mustard vinaigrette. "I use a milder goat cheese in the salad because I don't want to kill them with a big, rich cheese right off the bat," he says.
A firm local goat cheese rolled into balls, lightly breaded with Panko crumbs and briefly deep fried tops a tomato salad at Holly Hill Inn in Midway, Ky., served as part of the prix-fixe menu. Micro greens form the base of the salad, which is dressed with balsamic vinegar, olive oil, basil, salt and pepper.
"The cheese runs out over the salad," chef-partner Ouita Michel explains. In spring she makes a similar salad with asparagus instead of tomatoes.
Goat cheese pizza, popularized in California by Wolfgang Puck and others, is also on contemporary Italian menus in Italy, according to Tony Priolo, chef-partner of Coco Pazzo in Chicago. His early summer version from the wood-burning oven features a thin crust with pesto, topped with mild goat cheese, fresh mozzarella, fresh figs and prosciutto.
Alias in New York features a knife-and-fork sandwich with duck confit and goat cheese. Shane Coffey, executive chef, spreads a sliced focaccia bun with a mixture of pureed onions, spiced plum chutney and goat cheese. The boned duck confit leg comes next, followed by a currant and Port reduction and a garnish of chives and scallions. Readmore »»
Cheese-Spinach Appetizers
Cottage cheese, Cayenne pepper, nutmeg
By : Jo Anne Merrill
Serves: 48 Servings
Ingredients:
2 Eggs -- *see note
6 tb Whole-grain wheat flour
1 1/2 c Cheddar cheese -- shredded
10 oz Frozen spinach -- thawed,
Drained
2 c Cottage cheese
1 pn Ground nutmeg
1 ds Black pepper -- fresh
Ground
1 ds Cayenne pepper
3 tb Wheat germ
Instructions:
* Use egg substitute for equally good taste.
*** In a large bowl, beat eggs (or egg substitute) with flour until smooth.
*** Squeeze spinach to dry then add to egg mixture along with cottage
cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into
13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45
minutes. 4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares. Readmore »»
By : Jo Anne Merrill
Serves: 48 Servings
Ingredients:
2 Eggs -- *see note
6 tb Whole-grain wheat flour
1 1/2 c Cheddar cheese -- shredded
10 oz Frozen spinach -- thawed,
Drained
2 c Cottage cheese
1 pn Ground nutmeg
1 ds Black pepper -- fresh
Ground
1 ds Cayenne pepper
3 tb Wheat germ
Instructions:
* Use egg substitute for equally good taste.
*** In a large bowl, beat eggs (or egg substitute) with flour until smooth.
*** Squeeze spinach to dry then add to egg mixture along with cottage
cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into
13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45
minutes. 4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares. Readmore »»
Cheese: A natural way to preserve your milk
cream cheese, enzymes, pillowcases
by MARY JANE
A guide to making cheese at home is offered. Basic information includes which pots and utensils are necessary, as well as other things necessary for cheese production. Various cultures used in cheese production are detailed, along with culture substitutes. Recipes for many different types of cheeses are detailed.
Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddar's, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.
Cheese is basically milk, culture and rennet. All cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Bric, Swiss or strong feta do require special enzymes to change the character of the cheese.
Forget about making American cheese. America seems to be in love with it, and yet it isn't really considered a true cheese at all. It is real, all right, but it is the result of several types of cheeses blended together with milk and stabilizers, then pressed into the neat squares you see at stores.
Because it is no longer a recognized type of cheese like cheddar, colby or Swiss, it is now considered a cheese food. Check the label the next time you go to the supermarket. You won't have the type of equipment at home that is needed to reproduce American cheese.
To get started, you'll need to consider what kind of culture or starter to use. Rennet coagulates the milk. Cheese wax is a must for colby, cheddar and parmesan. Cheese wax is reusable. It can be washed in warm water, dried and melted again and again. It's an investment in your home cheesemaking. Get some good recipes, and you should be on your way to making your own dairy products.
Cultures, wax and rennet can be purchased from any good cheesemaking supply company. (See Cheesemaking Supply Sources)
Some basic information
** Pots and utensils: Use only stainless steel or unchipped enamel for making cheese. Acidity levels in cheese will cause the aluminum to leach into your cheese. Any stirring or cutting utensils are fine as long as they can be sanitized and are not made of aluminum.
** Salt: Use only non-iodized salt, such as kosher or canning salt. Iodine will give your cheese a greenish cast.
** Cheese press: You need this if you plan to make waxed cheeses. You can make one with an empty coffee can. Cut out both ends and cut a wood follower to fit the opening. Small red bricks can be wrapped in foil and used for weights. There are several good cheese presses available at a variety of prices. The best deal is the one Hoegger makes for around $60. Anyone who is handy with wood can make their own.
** Cheese wax: Don't substitute paraffin or beeswax for the cheese wax. I have already tried them, and they don't work. Cheese wax is softer and more flexible than the other types.
** Rennet: It comes in liquid or tablet and in vegetable or animal types. They all work equally well. The tablets keep on a shelf, but liquid rennet needs to be refrigerated. However, it does have a life expectancy of two to three years. It never really dies, but it does lose potency at about two percent a month. This can be compensated for by adding a little more rennet as it ages. The liquid rennet is a must for making soft-style cream cheese.
Don't buy Junket brand rennet from the grocery store. This is not the same thing as cheesemaking rennet.
** Starter cultures: Cultures come freeze-dried in small packets. Some must be recultured first before using. These are considered regular type cultures.
Others are called DVI (Direct Vat Inoculate).This means that they can be added directly to the warmed milk without the added step of culturing them first. They are a real time-saver and handy for the occasional cheesemaker. The drawback is that they are generally more expensive to use. I prefer them because they are more convenient. If money is a concern, those that can be recultured are cheaper to use in the long run. Their drawback is that the culture must be recultured on a regular basis just like yogurt to keep them live and working well.
These cultures fall into two basic categories -- thermophilic and mesophilic. Thermophilic is a heat-loving culture. It is used for cheeses that must be heated to a higher temperature such as mozzarella, parmesan or Swiss and Italian-type cheese. Yogurt is also made with a thermophilic culture. Mesophilic is a non-heat loving culture which would be destroyed at higher temperatures. It is used for 90 percent of your cheesemaking. Buttermilk is made with a mesophilic culture.
I often used these items as culture substitutes in some of my recipes.
** Cooking curds: Most times when you need to cook the curds (cooking firms them up), a sink of hot water works better than a stove. You can control the temperature better by adding more or less hot water as needed.
** Cheesecloth: Don't buy cheesecloth from the grocery store. This isn't real cheesecloth, and it won't be useful for draining anything. Cheesecloth is a much thicker, muslin type 100 percent cotton. It can be washed in hot soapy water with bleach and be used over and over again. The best way I can describe it is that it reminds me of diaper material--not prefolded, but the old-fashioned diapers that we had to fold ourselves. When held up, you could almost see through it, but not clearly.
Old pillowcases work great for draining cheese. I cut open the seams and wash them in hot soapy bleach water. They make a nice square yard of cloth and can reused for years until they actually wear out.
To hang the cheese, we use old shoelaces which we also bleach and use over and over. Tie a big knot in each end of the lace before using. This will keep the laces from sliding out while the cheese hangs. Cheese that falls from hanging on a cupboard handle can really make a mess.
** Aging: Waxed cheeses can be aged several ways. The ideal temperature is around 55 [degrees] to 60 [degrees] F. A basement or root cellar works great. A non-working refrigerator or freezer can be used to keep out rodents. I have had really good luck using a chest freezer with a tight-fitting lid. I set it in my basement and have kept cheese in there for over 1-1/2 years. Unwaxed cheeses can be kept for several months if covered with oil. Any type will do nicely, but you need to be sure that all the cheese is completely immersed in the oil. Mold needs air to grow.
** Milk: Milk from any species can be used to make cheese. My recipes were developed using whole milk. If you're saving the cream for butter making or ice cream, you can use the leftover milk to make cheese.
Milk must be clean, cooled properly, or pasteurized and heat treated. If you're using raw milk to make cheese, the cheese should be aged for 60 days or more. Any harmful bacteria won't survive the aging process after 60 days.
** Pasteurizing: There are pasteurizers available for purchase, but this job can also be done on a stove top. Use the double boiler method, placing one pan inside another. Add a few inches of water to the outside pot and heat the milk until it reaches 161 [degrees] F. Stir to make sure the milk is at an even temperature throughout, then place in a sink full of very cold water for quick cooling.
Even if you decide not to pasteurize your milk, quick cooling is the most important step you can take to have good-tasting milk and successful cheese making. A candy thermometer works great for pasteurizing. It can be hung on the side of the pot. Once you know how long it takes for the milk to reach 161 [degrees] F, you can set a timer to keep from accidentally overheating the milk. Readmore »»
by MARY JANE
A guide to making cheese at home is offered. Basic information includes which pots and utensils are necessary, as well as other things necessary for cheese production. Various cultures used in cheese production are detailed, along with culture substitutes. Recipes for many different types of cheeses are detailed.
Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddar's, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.
Cheese is basically milk, culture and rennet. All cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Bric, Swiss or strong feta do require special enzymes to change the character of the cheese.
Forget about making American cheese. America seems to be in love with it, and yet it isn't really considered a true cheese at all. It is real, all right, but it is the result of several types of cheeses blended together with milk and stabilizers, then pressed into the neat squares you see at stores.
Because it is no longer a recognized type of cheese like cheddar, colby or Swiss, it is now considered a cheese food. Check the label the next time you go to the supermarket. You won't have the type of equipment at home that is needed to reproduce American cheese.
To get started, you'll need to consider what kind of culture or starter to use. Rennet coagulates the milk. Cheese wax is a must for colby, cheddar and parmesan. Cheese wax is reusable. It can be washed in warm water, dried and melted again and again. It's an investment in your home cheesemaking. Get some good recipes, and you should be on your way to making your own dairy products.
Cultures, wax and rennet can be purchased from any good cheesemaking supply company. (See Cheesemaking Supply Sources)
Some basic information
** Pots and utensils: Use only stainless steel or unchipped enamel for making cheese. Acidity levels in cheese will cause the aluminum to leach into your cheese. Any stirring or cutting utensils are fine as long as they can be sanitized and are not made of aluminum.
** Salt: Use only non-iodized salt, such as kosher or canning salt. Iodine will give your cheese a greenish cast.
** Cheese press: You need this if you plan to make waxed cheeses. You can make one with an empty coffee can. Cut out both ends and cut a wood follower to fit the opening. Small red bricks can be wrapped in foil and used for weights. There are several good cheese presses available at a variety of prices. The best deal is the one Hoegger makes for around $60. Anyone who is handy with wood can make their own.
** Cheese wax: Don't substitute paraffin or beeswax for the cheese wax. I have already tried them, and they don't work. Cheese wax is softer and more flexible than the other types.
** Rennet: It comes in liquid or tablet and in vegetable or animal types. They all work equally well. The tablets keep on a shelf, but liquid rennet needs to be refrigerated. However, it does have a life expectancy of two to three years. It never really dies, but it does lose potency at about two percent a month. This can be compensated for by adding a little more rennet as it ages. The liquid rennet is a must for making soft-style cream cheese.
Don't buy Junket brand rennet from the grocery store. This is not the same thing as cheesemaking rennet.
** Starter cultures: Cultures come freeze-dried in small packets. Some must be recultured first before using. These are considered regular type cultures.
Others are called DVI (Direct Vat Inoculate).This means that they can be added directly to the warmed milk without the added step of culturing them first. They are a real time-saver and handy for the occasional cheesemaker. The drawback is that they are generally more expensive to use. I prefer them because they are more convenient. If money is a concern, those that can be recultured are cheaper to use in the long run. Their drawback is that the culture must be recultured on a regular basis just like yogurt to keep them live and working well.
These cultures fall into two basic categories -- thermophilic and mesophilic. Thermophilic is a heat-loving culture. It is used for cheeses that must be heated to a higher temperature such as mozzarella, parmesan or Swiss and Italian-type cheese. Yogurt is also made with a thermophilic culture. Mesophilic is a non-heat loving culture which would be destroyed at higher temperatures. It is used for 90 percent of your cheesemaking. Buttermilk is made with a mesophilic culture.
I often used these items as culture substitutes in some of my recipes.
** Cooking curds: Most times when you need to cook the curds (cooking firms them up), a sink of hot water works better than a stove. You can control the temperature better by adding more or less hot water as needed.
** Cheesecloth: Don't buy cheesecloth from the grocery store. This isn't real cheesecloth, and it won't be useful for draining anything. Cheesecloth is a much thicker, muslin type 100 percent cotton. It can be washed in hot soapy water with bleach and be used over and over again. The best way I can describe it is that it reminds me of diaper material--not prefolded, but the old-fashioned diapers that we had to fold ourselves. When held up, you could almost see through it, but not clearly.
Old pillowcases work great for draining cheese. I cut open the seams and wash them in hot soapy bleach water. They make a nice square yard of cloth and can reused for years until they actually wear out.
To hang the cheese, we use old shoelaces which we also bleach and use over and over. Tie a big knot in each end of the lace before using. This will keep the laces from sliding out while the cheese hangs. Cheese that falls from hanging on a cupboard handle can really make a mess.
** Aging: Waxed cheeses can be aged several ways. The ideal temperature is around 55 [degrees] to 60 [degrees] F. A basement or root cellar works great. A non-working refrigerator or freezer can be used to keep out rodents. I have had really good luck using a chest freezer with a tight-fitting lid. I set it in my basement and have kept cheese in there for over 1-1/2 years. Unwaxed cheeses can be kept for several months if covered with oil. Any type will do nicely, but you need to be sure that all the cheese is completely immersed in the oil. Mold needs air to grow.
** Milk: Milk from any species can be used to make cheese. My recipes were developed using whole milk. If you're saving the cream for butter making or ice cream, you can use the leftover milk to make cheese.
Milk must be clean, cooled properly, or pasteurized and heat treated. If you're using raw milk to make cheese, the cheese should be aged for 60 days or more. Any harmful bacteria won't survive the aging process after 60 days.
** Pasteurizing: There are pasteurizers available for purchase, but this job can also be done on a stove top. Use the double boiler method, placing one pan inside another. Add a few inches of water to the outside pot and heat the milk until it reaches 161 [degrees] F. Stir to make sure the milk is at an even temperature throughout, then place in a sink full of very cold water for quick cooling.
Even if you decide not to pasteurize your milk, quick cooling is the most important step you can take to have good-tasting milk and successful cheese making. A candy thermometer works great for pasteurizing. It can be hung on the side of the pot. Once you know how long it takes for the milk to reach 161 [degrees] F, you can set a timer to keep from accidentally overheating the milk. Readmore »»
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