by Catherine Haug, June 20, 2011
(photo by C. Haug)
This is just a short synopsis; you can find more detail in the complete, printable pdf file: Gathering Summary: Cheese Making at Home, a Panel Presentation).
Presentation Topics
Panel members Fran Wade and Shelli Riedesel demonstrated the following cheese-making processes:
- Semi-soft cheese from raw milk (Fran)
- Cream cheese from raw milk (Fran)
- Hard cheese from pasteurized milk (Shelli)
- Waxing hard cheese (Shelli)
See also:
- Gathering Summary: Making Cheese and Tofu, by Fran Wade (2009 presentation)
- Cheese Making (pdf handout, by Fran)
- Cheese Making with Kalispell Kreamery Pasteurized Milk (photo-essay)
- Cheesemaking: Waxing the Round (photo-essay)
Sources & For More Information
Local
- Evergreen Pharmacy, 257-2083 (for 30% anhydrous CaCl2 solution, made from the dihydrate)
- Kalispell Kreamery (and Hedstrom Dairy)
ESP articles and handouts
- Gathering Summary: Cheese Making at Home, a Panel Presentation (this event)
- Gathering Summary: Making Cheese and Tofu, by Fran Wade (pdf)
- Cheese Making (pdf handout, by Fran)
- Cheese Making with Kalispell Kreamery Pasteurized Milk (pdf)
- Cheese Making: Waxing the Round (pdf)
- How to Make a Cheese Press (pdf)
- Cheese & Tofu Making (pdf)
- Yogurt & Kefir, from Powdered Culture (pdf)
- Culturing Milk: Yogurt (post)
- Using Kefir Grains (pdf)
Other websites
- Beginning Cheesemaking: Ingredients & Equipment by Dr. Fankhauser
- Basic Cheesemaking for 1 Gallon of Milk by Dr. Fankhauser
- New England Cheesemaking Supply Co. for 30% CaCl2 solution
- Leeners.com for 30% CaCl2 solution:
Books
- Stocking Up, by Carol Hupping & staff at the Rodale Food Center, from which she learned this process [For a peak inside, see Amazon]