Revival of an Old French Tradition

The use of ash on cheese is traced back to small farmhouse cheese makers in France, who preserved their autumn cheeses through the winter months by coating them in an ash and salt mixture. Ash was originally made from grape vine cuttings or charcoal from the fireplace, providing an instant rind for protection and neutralised surface acidity, while allowing natural moulds to continue to grow. The ash, or activated charcoal which it is sometimes called, allowed moisture to be drawn out and the curd to mature without the rind becoming rancid or sticky. The end result is a condensed, nutty texture with a strong creamy flavour. Ashing will sweeten the surface of your cheese and prepare it for Penicillium Candidum mould growth, inhibiting unwanted bacteria.

Brief directions for use: - Mix ash with your salt before applying and within a few days the black rind become greyer as the white mould grows through – within 8-10 days the entire rind should be white

Witnessing a new trend amongst Artisan and home cheese makers is always exciting; ever keen to try something new to them, but which was tried and tested many generations ago.

Ash is readily available from Moorlands https://www.cheesemaking.co.uk/cheese-making-ash

To view Moorland’s extensive range of cheese making ingredients, equipment and advice please visit www.cheesemaking.co.uk

The Waiting Game

Once bitten by the cheese-making bug, you will go to extraordinary lengths to provide the perfect maturing cave.

Moorlands has dedicated, imaginative customers sharing their solutions to ensure their home-made cheese has the best start in life.

UK cities are particular hot spots, with cheese making happening in flats, terraces and even bedsits. Under stairs cupboards are being turned into caves; insulated boxes are springing up on balconies, in garden sheds and garages. Very important to make sure your insulated box is rodent proof though ...

Of course, most modern fridges have much better temperature control nowadays, with the bottom salad compartment being perfect for maturing soft cheeses and great to store matured, hard cheese between meals.

Making hard cheese is all about the waiting game, but making cheese regularly will reward you with a succession of delicious achievements.

For more cheesemaking tips and information about our kits and products, please visit www.cheesemaking.co.uk

Top Ten Cheese Making Tips

Making cheese at home is something most people are capable of doing, it’s just a case of bearing in mind a set of basic tips, which will enable you to get great results.

 

1.    Be sure to keep all equipment and preparation areas really clean to prevent unwanted mould growth.

2.    Get organised. Check that you have everything to hand before you start with regard to ingredients and equipment. If you don’t already have them, you’ll need to invest in some basic equipment before starting out in cheese making, including a large bowl, long-handled spoon or skimmer, cheesecloth, a colander, large pan, thermometer and measuring cups/spoons. If you’re making hard cheese, then a press will also be required. You can buy good quality equipment at www.cheesemaking.co.uk

3.    Write everything down. In the back of 'An Introduction To Cheesemaking At Home' there are blank pages to do just that. When you turn out your first home made cheese and it tastes delicious, you will be able to do it all again. Perhaps it may need tweaking, i.e. a little less salt or a few more herbs, keeping notes will help you create your ideal cheese.

4.    Use good quality, fresh milk to make your cheese – UHT milk is not suitable! Ideally raw (untreated) milk is best, although you can use pasteurised milk, preferably organic. The most important point about the milk is that it must be non-homogenised.

5.    Depending on the type of cheese you choose to make, you will need rennet and specific cultures, all of which can be obtained from the Moorlands website.

6.    If you’re just starting out in cheese making, the best option may be to purchase one of our comprehensive kits that include full instructions, together with items such as rennet, starter, cheesecloth, thermometer, mat etc, depending on which kit you choose www.cheesemaking.co.uk/cheese-making-cheese-making-kits

7.    The best place to make low temperature cheese is in your kitchen sink! To gently heat your milk, place it in a pan placed in a sink of hot water, topping up the water from a kettle as required.

8.    You don’t necessarily need to buy specific cheese salt, fine grade cooking/table salt will suffice.

9.    If applying wax to your cheese, ensure that the cheese is completely dry before you start, to prevent mould growth.

10.  Be adventurous. Cheese making is not an exact science.

For more information and advice please visit our Q&A page

www.cheesemaking.co.uk/qa

Know Your Source

You may have made various food related New Year’s resolutions that you may or may not have succeeded in keeping. Perhaps you vowed to give up chocolate, eat more fruit and veg, limit the carbs or cut back on alcohol?                                

Whatever dietary promises you made, a good approach to food is to eat a balanced diet (a well-worn phrase, but a good mix of different foods in moderate amounts seems wise) and to understand more about where your food originates and what it contains.

We certainly care more about the use of additives, rearing of livestock and source of origin than we did in the past, which is very positive. Of course, the more we make our own foods, using locally sourced ingredients where possible, or at least those with a reliable provenance, the more we can be sure of what we’re eating.

You may bake your own bread, make meals from scratch and even grow some of your own veg, so why not add cheese making to your list? By making your own cheese you can select the type of milk you use (sheep’s, cow’s or goat’s) from your preferred source, use our high quality rennet (including vegetarian and GM free) and cultures/starters and add natural flavourings and herbs of your choice for added interest. That way you’ll know exactly what’s in your cheese and how it was made!

Find out more at www.cheesemaking.co.uk

A New Start

With the start of a new year you may be considering taking up a new hobby or pastime. There are so many great activities available, but if you’re looking for something really different that provides a tasty end result, then cheesemaking could be the pastime for you.

Cheese is a very nutritious foodstuff (an added bonus if you’ve made a New Year’s resolution to eat more healthily) as it is a great source of protein, calcium and vitamins. The options you have when making cheese are also endless, with a great variety of hard and soft cheeses to choose from and the scope to add herbs, seasoning and flavourings of your choice to create even more possibilities.

A great way to get started is with one of our comprehensive kits that include the essentials to get you started, together with full instructions. www.cheesemaking.co.uk/cheese-making-cheese-making-kits

We also supply a range of equipment and ingredients, such as rennet, to provide you with everything that you need to make delicious cheese.

So what are you waiting for? Take up cheesemaking today!

Christmas With Moorlands

It’s that time of year again when you find yourself scratching your head, trying to think of unusual Christmas gifts for those hard-to-buy-for people.

Maybe you’re looking for a present for someone who seems to have just about everything! Or perhaps you’re searching for something to give to a couple or a whole family as a joint gift. You may be totally out of ideas, so we have a great suggestion - choose one of the great cheese making kits from our selection at Moorlands!

From budding young chefs to seasoned food connoisseurs, our kits are sure to please everyone. Our popular kid’s kit is a definite winner, whilst our combined kit contains what you need to make both hard and soft cheeses. Take a look at these and more at:   

www.cheesemaking.co.uk/cheese-making-cheese-making-kits

Of course, by giving a cheese making kit this Christmas, you’re not only giving the opportunity to enjoy a pleasurable pastime, but the ongoing gift of lovely fresh cheese to enjoy!

Merry Christmas from Moorlands!

A Cheesy Tradition

A traditional part of Christmas is to serve a tasty, festive cheeseboard, whether that’s after a hearty lunch or dinner for family, or as part of an informal drinks party for friends and neighbours. A Yorkshire tradition is to serve cheese with the Christmas cake, a practice that dates back to the 1900s.

Favourite choices for your festive spread may include vintage Cheddar, Stilton, Brie, smoked cheeses and maybe some Wensleydale with cranberries or White Stilton with apricots. What would be your number one Christmas cheese choice?

Whichever specific cheeses you choose, it’s a good idea to have a mixture of hard and soft cheeses, offering a variety of flavours and textures. What you serve them with is up to you: savoury biscuits, grapes or simply a glass of wine or port.

Of course, to add even more variety to your cheeseboard, you can make your own cheese, to which you can add your personal choice of herbs, spices and flavourings, giving your Christmas spread that truly unique touch.

Regardless of which cheeses you select or how you serve them, there’s no doubt it’s just not Christmas without some delicious cheese!

For cheesemaking kits and equipment, please visit www.cheesemaking.co.uk

Keep It Fresh!

Once you’ve made your tasty cheese, you want to be sure to store it correctly in order to keep it fresh. Many people think the best way to store cheese is by wrapping it in cling film (indeed many shop-bought cheeses are wrapped in plastic) but this traps moisture and encourages the growth of mould. We recommend that you wrap your cheese in waxed paper or ultra-fine polypropylene sheets (depending on the type of cheese), which will prevent the cheese from becoming too dry and prevent the build-up of excess moisture. To store soft cheeses, wax coated paper product code 0154 is best, whilst hard cheeses benefit from being wrapped in ultra-fine polypropylene sheets, product code 0157. See http://www.cheesemaking.co.uk/cheese-making-cheese-wrap to read more and place an order.

Then there’s the question of whether to refrigerate cheese. It’s possible to keep hard cheeses in an environment with a constant temperature of 8-15°C, but soft cheeses really do need refrigeration. To get the best of the cheese’s flavour, it’s best to remove it from the fridge up to an hour before serving.

Another important thing to remember is that mould ripened cheeses need to be stored completely separately from non-mould ripened cheeses, to avoid cross contamination.  Blue and white mould ripened cheeses also need to be stored separately from one another. If you need to store both in the same area, they should be placed in different, sealed containers and when handling the cheeses, the blue cheese boxes should be opened and handled last, to minimise cross contamination.

 

Got any questions about cheese making and storage? Then visit Moorlands http://www.cheesemaking.co.uk/qa where we’re pleased to provide lots of answers!

Softly, Softly

Soft cheeses are delicious served simply with savoury biscuits, apples, grapes or a glass of wine, but there are some great recipes that you can make with them too.

Try cooking some mushrooms in butter and garlic and serving on top of brie (or a similar cheese) melted on wholemeal toast. Or combine soft goat’s cheese with chopped herbs and seasoning, halve some small tomatoes and scoop out the centre, then use the cheese mixture to stuff the tomatoes.

To liven up chicken breasts, make a slit to form a pocket and insert a generous helping of soft cheese and herb mixture before baking, or for a sweet take on soft cheese, add some sugar and vanilla essence to taste, mix well, and use to stuff fruits such as dates, figs or halved pears.

 

Of course, before you try any of these tasty serving ideas you’ll need some soft cheese, so why not try making your own? With our easy-to-follow soft cheese kit, you can make your own tasty version, with the option to add herbs or flavourings at source!

Visit http://www.cheesemaking.co.uk/soft-cheese-making-kit to learn more or order your kit from Moorlands. Enjoy!

The Big Cheese Move

If you’ve visited our website recently, or if you follow us on Twitter, you will have seen that Moorlands has recently moved our premises from the beautiful setting of Castle Cary, Somerset to the equally beautiful Moreton in Marsh, Gloucestershire.

Of course Somerset is known for being the home of Cheddar cheese, which originated from the village of the same name. It is thought to have been around since the 12^th century, when it was purchased by Henry II, and it’s still a hugely popular buy today.

Meanwhile, Gloucestershire is the home of the popular, semi-hard Gloucester cheese, which is actually available in single and double varieties. Double Gloucester is aged for a longer period, creating a stronger taste, and is often blended with ingredients such as chives and spring onions. It also features in Gloucestershire’s annual cheese-rolling contest.

But whatever your taste in cheese, and regardless of where we’re actually based, you can be sure of purchasing premium quality cheesemaking kits, equipment and supplies from http://www.cheesemaking.co.uk

Curds and Whey

“Little Miss Muffet,

Sat on her tuffet,

Eating her curds and whey”

- The start of a popular children’s rhyme, but what exactly are curds and whey?

In simple terms, think cottage cheese, with the lumpy part being the curds and the more liquid part being the whey. The word curd actually comes from the Latin ‘coagulare’, as it’s formed during the process of coagulating milk, which produces curds (solids) and ‘whey’ (liquid) that takes its origins from Old English ‘hweg’.

In cheesemaking, rennet (a curdling agent) is added to milk, as are starter cultures, to enable coagulation. The milk separates into the curds and whey, which are used in the cheesemaking process. The curds can be made into a variety of cheeses, whilst the whey can be removed during the process – the more whey removed, the drier the cheese. However, Ricotta cheese is actually made from re-cooked whey.

At Moorlands, we supply a selection of high quality ingredients and equipment to help in the making of curds and whey. For example, we offer rennet in liquid and tablet form, in animal and vegetarian varieties, just visit http://www.cheesemaking.co.uk/cheese-making-rennet

Whilst our sturdy curd cutter http://www.cheesemaking.co.uk/cheese-making-cheese-curd-cutter and muslin straining bags http://www.cheesemaking.co.uk/cheese-making-cheesecloth/cheesecloth-straining-bags are invaluable aids in the cheesemaking process.

For all your cheesemaking supplies choose Moorlands.

Roll Up For Cheese!

Cheese, a versatile food that you can serve with crackers, on toast, in sauces, on pizzas, in quiches, as part of a ploughman’s lunch … the list goes on. Whether you enjoy it with a cup of tea or a glass wine, it’s a delicious food, rich in protein and calcium, which you can indulge in at any time. 

There are those, however, who have found other interesting uses for cheese. In Gloucestershire, an annual cheese-rolling contest (thought to date back to the 19^th century) is held at Cooper’s Hill, Brockworth, with the 2017 champion, soldier Chris Anderson, recently crowned – or rather presented with a Double Gloucester Cheese. The race involves chasing downhill after a 9lb Double Gloucester Cheese, which can apparently reach speeds of 70mph! A May Day programme of cheese-rolling events is also held yearly in Stilton, Cambridgeshire.

But if all this seems a bit too energetic for you, we have an idea for a cheese activity that you can enjoy in your own home – cheesemaking. If you’re new to the craft, then one of our comprehensive kits is an easy way to get started. Visit http://www.cheesemaking.co.uk/cheese-making-cheese-making-kits to see our full range.

You can get the whole family involved in making delicious cheese, whether hard or soft, made with cows’, goats’ or sheep’s milk and with the addition of herbs and spices if desired. So why not give it a go, with a little help from Moorlands?

Blue Cheese Culture

In the production of certain cheeses (Stilton, Gorgonzola, Roquefort for example) a blue mould is grown on the surface of the cheese using a culture known as Penicillium Roqueforti. This is added to the milk prior to the introduction of rennet to encourage the growth of the mould.

Actual Roquefort is a blue cheese (protected by AOC guidelines) originating from the south of France, which is traditionally made from sheep’s milk. The Penicillium Roqueforti used in its production is found in the soil of local caves, and was originally ‘harvested’ by cheesemakers by leaving bread to ‘mould’ in the caves, which was later dried to a powder.

Today the culture can be produced in labs, used in a variety of blue cheeses and purchased from Moorlands – a much more straightforward way to acquire it! Just visit www.cheesemaking.co.uk/penicillium-roqueforti-cheese-making-culture?filter_name=roquefort

Use the culture to make your own tasty blue cheese at home – delicious!

Marvellous Mozzarella

Mozzarella is a fresh tasting, firm but creamy curd cheese that is often added to pizza toppings or pasta bakes as it melts easily. Traditionally made from buffalo’s milk, but now more commonly produced using cows’ milk due to high demand, you can make tasty Mozzarella in your own home.

The first Mozzarella was made near Naples, Italy, and legend has it that it originally came about by accident when cheese curds fell into a pail of hot water, although it has also been attributed to third century Italian Monks who gave out “Mozza’ to the poor.

For a traditional Italian salad, slice Mozzarella and ripe tomatoes, drizzle extra virgin olive oil over the top and add torn basil leaves and a little salt to taste.

Need a supply of fresh Mozzarella? Then simply make your own – it’s easier than you think!

At Moorlands, we’re pleased to offer a complete Mozzarella Cheese Kit containing full instructions, dial thermometer, cheese curds, citric acid and vegetarian rennet – just add milk and a little of your time! Click here to order your kit.

To view other cheesemaking kits that we offer, please visit www.cheesemaking.co.uk

Cheesemaking Culture

It’s possible to make a huge variety of cheeses at home, providing you have the right ingredients and equipment at hand, which of course you can purchase from Moorlands, as well as contacting us for valuable advice. 

For lovers of white mould ripened cheeses, such as Camembert or Brie, you’ll need Penicillium Candidum Neige LYO 2D Cheese Making Culture, which you’ll find at www.cheesemaking.co.uk/cheese-making-cultures/penicillium-candidum-neige-lyo-2d-cheese-making-culture

The culture should be added to the milk or put onto the surface of the cheese by dipping or spraying. Once a light covering of mould has grown, usually after about 9 - 10 days but sooner if warmer, you then need to wrap the cheese and place it on a rack in a high humidity atmosphere (around 10ºC) for the coat to grow. One dose of this culture is sufficient for 100 litres of milk.

Incidentally, the Penicillium Candidum culture is also used in the production of salami, to add flavour and lower the pH, therefore reducing the growth of bacteria. A very usual culture to know!

This is just one of the mould cultures that we supply at Moorlands Cheesemakers, with Penicillium Roqueforti and Geotrichum Candidum being other useful examples.

For all your cheesemaking needs please visit www.cheesemaking.co.uk