Cottage Cheese Recipe

Cottage Cheese Recipe

Cottage cheese is fresh cheese. It is not pressed or ripened like most cheeses. It is an awesome cheese to make for beginners in cheese making. As its name says, even a cottager can make it. However, you would need a good lactic acid bacteria to make a stunning...
Raw Milk Cheese: Dangerous or Delicious?

Raw Milk Cheese: Dangerous or Delicious?

Imagine the burst of that tangy and creamy cheese flavors as you take a bite of your well-loved cheeses from your cheese board. The more flavorful the cheese, the more consumers love them. One main factor affecting the flavor of cheese is the kind of milk used to make...
Top 10 Cheese Making Regions in Australia

Top 10 Cheese Making Regions in Australia

Cheese is a big industry in Australia. According to Dairy Australia, every Australian consumes an average of 14 kg of cheese per year. That’s a lot of cheese! Because of its high demand, the country produces about 344,000 tons of cheese in different varieties....
Post Hooping Acidification

Post Hooping Acidification

You followed the cheese-making process perfectly, from culturing the milk to hooping the cheese. It is time to age the cheese. You’ve placed it in a cool and controlled environment, but the process isn’t over yet. In fact, what happens to a 24 hours old cheese is...