Make Cheese

Catupiry 
A soft cheese especially popular in Brazil, Catupiry cream cheese is a favorite ingredient on pizza and in many dishes. To make Catupiry at home, simply melt 2 packages (9 oz.) of cream cheese and one pound of Munster cheese together until they are completely blended.  Remove from heat, place in a container and cool.  Next, refrigerate for a few hours until chilled. For use in any recipe calling for Catupiry. 

The Basics of Making Cheese 
The process of cheesemaking is an ancient craft that dates back thousands of years. Cheesemaking capitalises on the curdling of milk. The process of cheesemaking is explained by John H. Smith in his book, "Cheesemaking in Scotland - A History."

Recipes and Supplies
You will be amazed at how easy it is to make your own cheese. You already have most of  the equipment in your  kitchen. A simple cream yogurt cheese spread can be ready for  breakfast overnight. Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. For cheesemaking supplies, click here. 

Starter Cultures 
Starter cultures are an important element of cheesemaking, innoculating milk with friendly bacteria that causes it to coagulate and develop flavor. 

For a discussion and instructions for growing a bacterial starter culture by Danish cheesemaker Peter Moller, click here.

Milk for Cheesemaking
Choose milk carefully. Milk with an off taste will make an off-tasting cheese. Choose fresh and local as much as possible, and avoid ultrapasteurized, which can affect the milk's ability to form curds. With raw milk, buy only very fresh milk (within 48 hours of milking) from a trusted source that uses good handling techniques. 

Test raw milk with a pH meter to make sure it's within the 6.8-6.7 range before making cheese.

Don't boil milk, as it will make cheese that tastes "cooked" and the curds won't be as moist or tender.

Make Fromage Blanc at Home

from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith

"The milk for cheesemaking needs to be fresh - no older than 48 hours. Ask at your grocery store when milk is delivered and try to buy it the same day. You will need two pots for this recipe: an 8-qt/7.5-L pot for the milk and a 2-qt/2-L pot for the buttermilk. Including crème fraîche adds aricher flavor and smoother consistency."


Buy Direct from a Cheesemaker 
The best way to experience a cheese done right is to buy it direct from a professional cheesemaker. To visit the Booths of our cheese vendors, click here

  • The Basics of Making Cheese

  • Recipes and Supplies

  • Storing Cheese

  • Starter Cultures

  • Milk for Cheesemaking

  • More Cheese Resources

  • Make Fromage Blanc at Home