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Created in this Craftsy Course

Artisan Cheese Making: Chevre, Mozzarella & Cheddar taught by Mary Karlin

Mary Karlin, author of Artisan Cheese Making at Home, shows cooking enthusiasts how to create three flavorful handmade cheeses in your home kitchen.

Other projects made as part of this class:

Food & Cooking
My First Cheddar
Food & Cooking
Pepper Chedder
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Here are some details about my project:
Category Food & Cooking
Ingredient Dairy
mruiters62060 on craftsy.com

What are you most proud of? It's cheese! Despite my concerns about mould growth while the cheese was aging (a little over 2.5 months) the finished product is very definitely a cheddar. The rind is a little strong, but is balanced by a mellow flavour further in.

mruiters62060 on craftsy.com

What advice would you give someone starting this project? Don't panic about moulds! That being said, bandaging the cheddar seems to have given it quite a strong flavour. If that isn't what you're going for, or if the mould makes you nervous (it did me!) waxing might be a better choice. I'll try it next time to see if it's any less nerve wracking.

mruiters62060 on craftsy.com

Thanks for the advice! I'm looking forward to taking the class.

03/24/2013 Flag