This blog is being published to invite all enthusiastic cheese making hobbyists to explore the amazing world of artisan cheeses made in your home kitchen. Through a number of years of teaching and writing about cheese making there appeared a need for more information on how to make world-class cheeses at home as well as creating a forum for exchanging the successes and challenges of cheese making from hobbyists. That is my goal for this blog.
As topics of interest arise from readers of my book Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheeses, and students in my cheese making classes, I will be sharing cheese making experiences here and hope to hear from you about yours.
The book includes over 100 cheese making recipes which are old time favorites, contemporary contributions from trend-setting American cheese makers, and my recipes inspired by my favorite benchmark cheeses. The companion web site, www.artisancheesemakingathome.com and this blog will be an on-going evolution of my work, your contributions, and a place for us to share. I hope you’ll join me on this magical journey.
Dear Mary, I truly admire your beautiful book and have started to make some cheese……. A fresh cheese first, so easy with vinegar and so good, and while I am writing this, attempting my first Monterey jack. So far however, I have been truly struck by the cost of actually making cheese. A 5 Gr envelope of Cult. MA 4001 cost almost $ 10.00 , or $ 2.00 per Gram. Rennet is $ 9.95 for a few cc’s and so is Calcium. Why are they so costly? Honestly COSTCO jack is much cheaper even if , hopefully, the flavor of home made will be better. I am disappointed and a bit discouraged and so far, I doubt if I will be making very much cheese. I would appreciate your comments and thanks you very much in advance. happy Holidays, sincerely Roberto Lancellotti
Dear Roberto-
Thank you for your comments.
I hope you ARE, indeed, making some cheeses and are feeling gratified by having done so. How’s the jack you’ve made?
Yes, simple cheeses are less involved and do not require the purchase of additives. One packet/bottle of needed additives will make multiple
batches of delicious cheese.
To your comment about cost, making one’s own cheese isn’t primarily about the cost of homemade being less than a cheese at retail. It is more about learning how to make something you enjoy with your own hands, and feeling rewarded by the process as well as the result; feeling good because you made it yourself. In the end, if nothing else, one has a better appreciation for the artisans who hand-craft beautiful cheeses for a living.
Do not be discouraged; make your favorite cheeses, share them with loved ones, and feel good about it. Warm regards, Mary
Hi Chris-
Sorry for the delay in answering. Yes, there are recipes for such and much more. Love to hear more about your cheese making.
Regards, Mary