The Art of Home Cheesemaking

Attention all cheese-lovers!

We are excited to announce that our very own David Bleckmann, co-author of The Cheesemaker’s Apprentice, is giving a class at the Hillsboro Public Library in Oregon on Tuesday October 9th, 2012  entitled “The Art of Home Cheesemaking”.

The Art of Home Cheesemaking at the Hillsboro Public Library

If cheese is one of your favorite things, then this is an event you do not want to miss. Join David from 6:30–8:00 pm for an evening discussing all things cheese.

And the best part? You’ll get to taste samples of homemade cheeses, and take home recipes to help you get started in your own home cheesemaking.

Cheese is one of the most mind-blowing dairy products that attract people of all age groups. It is a great source of calcium, saturated fat, protein, sodium, and phosphorus. Usually the first thing that comes running into the minds of every person when they think of cheese is a yummy cheese pizza. However, with over thousands of varieties of cheese from all over the world, cheese finds use in several different and interesting recipes.

To get you more interested on cheese and the cheese-making event, learn even more here on the different kinds of cheese that are available.

Several types of cheese exist around the world. These are classified into:

  • Curdled cheese from milk such as curd cheese, cottage cheese, paneer, farmer cheese, cream cheese, fromage blanc, chhena, caș, queso fresco, and goat’s milk cheese
  • Whey cheese such as Romanian Urda, Norwegian Brunost, Italian Ricotta, Corsican Brocciu, Cypriot Anari Cheese, and Greek Mizithra
  • Fresh French cheese such as fromage frais and fromage blanc
  • Stretched cheese such as Mozzarello
  • Very soft cheese such as Neufchatel
  • Semi-soft cheese such as Munster, and Havarti
  • Medium to hard cheese such as all swiss variety of cheeses
  • Medium hard to hard cheese such as Parmesan, Gouda, Edam, etc…
  • Cheese made from molds such as the soft ripened variety, example the Brie; washed-rind variety, example the Camembert; smear-ripened variety, example the Port Salut; blue variety, example the Roquefort and the Stilton
  • Pickled and brined cheese such as the feta, sirene, bryndza, telemea, and halloumi
  • Processed cheese

Cheese is usually processed under three main processes, namely:

  • Curdling of milk
  • Processing of curd with the addition of some bacteria
  • Ripening or aging of fresh cheese

Learn more about the wonderful world of cheesemaking by checking out David’s website: