Shortlisted for Great British Cheese Awards
Chuffed, delighted and surprised to announce that we [...]
On the menu at the Roth Bar & Grill
Another feather in our cap. Pleased to say that we [...]
Kimbers’ plug
All publicity is good - and feeling very touched and [...]
Artisan Cheese Fair 2017
Our first cheese fair - and what a couple of [...]
The Hair Net. Yes or No?
Can you ever look good in a hair net? It's [...]
Now stocked at Kimbers’ Farm Shop
I spent the morning and early afternoon offering samples at [...]
Making Cheddar Part 2
Not much more to do now. Except for the messy [...]
Making Cheddar Part 1
I’ve been making Cheddar today. I don’t intend to make [...]
Salting my first cheeses
Salt has to be added to cheese for several reasons. The first is to slow and stop the acidification of the cheese (I’ll cover the general principles of cheesemaking in a later post when I do my first domestic make). The salt also helps to draw more whey out of the cheese and it helps to protect the outside of the cheese by preventing bacteria and mould from forming on the surface.
Let the cheese training commence
The course is given by Paul Thomas who, as I have subsequently discovered, is a genuine and well-respected cheese guru. Paul’s genius lay in getting us to start making cheese immediately while he explained the science (and artistry) behind good cheese making.