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Our Cheesemaking Recipes!

“Your ultimate beginner’s guide for cheesemaking 101”

Monterey Jack Cheese Moisture Control: How Stirring, Washing, and Pressing Affect Final Texture

Monterey Jack cheese moisture is controlled long before the cheese enters the press. How you stir the curds, wash them and apply pressure determines whether the finished cheese has a smooth body, mild flavour and clean slice or becomes too soft, too firm or uneven. For makers using pasteurized cow’s milk or fresh cow’s milk,…

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Butter Churner Cleaning SOP: Step-by-Step Washdown, Sanitising, and Inspection Checks

A clean butter churner helps protect the taste, texture and quality of fresh butter. Whether you make homemade butter from heavy cream in a glass jar or produce larger batches with a powered butter churner, wash the equipment straight after use. Cream, butter milk and buttermilk can remain inside the churn, around paddles, under the…

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Cottage Cheese Cream Dressing: Equipment and Process Tips for Consistent Final Texture

A consistent cottage cheese cream dressing starts with clean curds, controlled moisture and gentle mixing. The aim is soft, separate curds coated evenly in a creamy mixture, with little free liquid in the finished bowl or tub. This matters whether you make small batches from fresh skim milk or manage a commercial dairy process using…

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Haloumi Cooling and Storage Guide: How to Protect Texture After Cooking and Brining

Haloumi needs careful cooling, brining and refrigerated storage to keep its firm, springy texture after cooking. Whether your cheese is made with cow’s milk, goat milk, sheep milk or a combination, the aim is the same: hold moisture, manage salt, and avoid turning a good batch rubbery, dry or overly salty. For Australian cheese makers,…

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