Professional Cheesemaking Archives - Page 2 of 3

Milk Pasteurisation: Effect on Cheesemaking (Good, Bad & Ugly)

In this blog post, we will cover the invention and different types of milk pasteurisation. And its effects on cheesemaking.

The most common and traditional form of rennet in cheesemaking is animal rennet. What is animal rennet and where does it come from?

Genetically modified (GMO) microbial rennet is a type of enzyme used in the production of cheese. But is it all good?

Plant-based rennet is an alternative source of the enzymes used for milk coagulation. Is this the future of ethical cheesemaking?

It takes four basic ingredients to make most cheeses: milk, starter culture, coagulant and salt. Let’s have a look at cheese starter cultures.

In many ways, Mont d’Or is the Holy Grail of cheeses. Learn how the iconic Mont d’Or cheese is made according to AOP specifications.

Camembert de Normandie is a soft cheese that originates from Normandie in the 1700’s. Read on to learn how it is made today.

I’m sure you’ve heard the term artisanal cheese thrown around quite a bit. But have you ever wondered what the term actually means?

Do you want to try your hand at making your own goat cheese? Read on to learn which goat breeds will give you the best cheese yield per 100kg.

Without a doubt, Gorgonzola is one of the world’s most famous blue cheeses. Read on to learn how traditional Gorgonzola is made.

Parmigiano Reggiano is, undoubtedly, the king of Italian cheeses. Read this article to learn how Parmigiano Reggiano is made.

There are thousands of different cheeses. But, did you know that we can actually classify them all under eight different types of cheese?