Cheese and Salt

Artisan Cheese and Prosciutto. This is a blog about making cheese and preserving meat at home. We will make all kinds of cheeses together including soft-ripened, cheddar, stilton, feta and a tomme. We will also cover basic charcuterie or the art of preserving meat using salt and smoke. We will make prosciutto from ham and duck breast, make our own bacon and even learn how to make sausages and cure them. I don't claim to be an expert in any of this, but please join me for the learning and fun.

Sunday, January 13, 2013

How to make a soft-ripened cheese Part 3

Today I have included the third part of making a soft-ripened cheese. Soon I will be going over resources. I hope this does not start a holy war, but I will discuss books that I have found helpful and web sites for supplies that I use. I figured we should do that sooner rather than later as some of you may be wondering where to get your supplies from.

Cheese and Salt

Sunday, January 13, 2013

How to make a soft-ripened cheese Part 3

No comments:

Post a Comment