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| Open Forum With Master Cheesemaker Sid Cook Join the ChefTalk.com Community for a week long discussion with Master Cheesmaker Sid Cook of Carr Valley Cheese – La Valle, WI. This forum is now closed. |
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#1
03-12-2007, 01:01 PM
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 Trying my hand at Cheesemaking Cheesemaking is one of the few things, foodwise, that I haven't really explored yet. Do you have any recommendations for a novice, on books on the subject, or any tips and advice you might have for attempting to make cheese on a small scale for personal consumption?
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#2
03-12-2007, 03:24 PM
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| I too am interested in this. There are several starter kits I have found through various cheese making supply houses but nothing I feel great about.
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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#3
03-12-2007, 03:36 PM
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| One great rescource is the net......But think about a class from one of our great cheese teachers.....the Center for Dairy Research at UW Madison...Washington State....Vermont all has a great programs. I think the best is to take a hands on class. Books are great once you really get into it. Sid Cook |
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#4
03-13-2007, 06:17 AM
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| several years ago a couple of girlfriends and I decided to try our hand at cheesemaking.....one friend was a farmer with sheep and brought goat and sheeps milk, the other friend was a food scientist. We made raw cheese, cheddar and feta....using books, presses, cheese supplies bought from a reputable company. There is a whole lot to making good cheese, it is an artform. What we took away from making cheese that day is that it's not as easy to make aged cheeses as it looks. Fresh is way easier. Some of the sheeps milk was used to make fudge, NOW that turned out GREAT! |
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#5
03-13-2007, 06:26 AM
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| What company did you get the supplies from? Where did you get the recipes?
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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#6
03-13-2007, 05:35 PM
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| not sure, the food scientist bought them....I just showed up with Valharona to make the fudge. But man oh man the cheeses were not very good......I developed a whole new respect for cheesemakers.....kinda like artisinal bread bakers. You know Nicko I bet I wrote something about it at the time on Cheftalk, it's probably in the archives. Last edited by shroomgirl; 03-13-2007 at 05:37 PM. |
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#7
03-14-2007, 07:07 PM
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 Goat Cheese We used to buy the fresh Goats Milk when attending J&W in RI and make some nice soft cheese for Sunday brunch. Made much like yogurt, w/o the cultures? Do I remember the exact process? It was college..... Can anyone fill in the blanks? Along with homemade Bagels, homemade goat cheese is VERY impressive to the locals.  and REALLY quite easy.
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#8
03-15-2007, 01:19 AM
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| we've made fresh cheese with lemon juice and milk....made yogurt with fresh milk and a dollop of yogurt from the last batch |
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#9
03-15-2007, 05:34 AM
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| Without looking..... Sid, Do you host classes on homemade cheeses at the cooking school?
__________________ bake first, ask questions later. Oooh food, my favorite! http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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