nic cooks

There are definitely highs and lows when it comes to cheese making.  I’ve said this before and I’ll say it again: cheese making is an art not a science. You can repeat a cheese making process over and over again and the results are always slightly different. We are getting to the pointy end of [...]

The great thing about cheese is there is something for everyone. There is strong cheese or mild cheese. Soft cheese or hard cheese.  Goat, cow or sheep milk cheese. Fresh cheese or mature cheese.  Processed cheese or Artisan cheese.  Mouldy cheese. Whatever the cheese you’ll have one or two types that are your favourite and [...]

Six months in and now we are getting serious. I have been putting off writing this post as I thought I was going to be writing a post of doom, gloom and disaster.  But yesterday I finally plucked up the courage to taste my Asiago and it took me by surprise. It was not the [...]

This is my final post for 2012 and of course it has to be cheese! After receiving a cheese making kit for Christmas last year I haven’t looked back.  My New Year’s resolution was to teach myself to make cheese and “By jove, I thinks she’s got it!” Well I still have a lot to [...]

We are up to the third Cheesepalooza challenge already that’s a quarter of the way to the holy grail of cheese invention. So far we have made ricotta, chèvre and this month halloumi. The other option was feta, but I have successfully (and not so successfully) made feta before, and although I have also done [...]