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I’ve tried lots of different mozzarella recipes with varying degrees of succes, but this one (from Turkuazkitchen on Instagram) has turned out perfectly every time. It’s fast, stretchy, and creamy-soft, and it melts wonderfully. Use it fresh on pizza or in grilled cheese, or freeze it for later.
Red Leicester, a British cheese similar to cheddar, gets its bright orange color from an ungodly amount of annatto. Typically, Red Leicester is aged for 6 months or longer, but I tasted this one at 3 months. While it had aged perfectly well in a vacuum-sealed bag, if you have a press that’s strong enough…
This extra-hard, long-aged salty cheese is both crumbly and creamy. The unique salting method results in a cheese that’s quite hard, and thanks to the high fat content, the final cheese has a wonderfully nutty, nuanced flavor that is well worth the wait.
One gallon of saturated brine, tended properly, can be used to brine countless cheeses.
Even though this is a “slow” mozzarella, it only takes a day to make. And that’s fast, especially considering that in the world of cheesemaking, most cheeses require weeks, if not months, to make. A few other things that make this wonderfully flavorful cheese accessible: no press is required, there is no need for a fancy pH meter, and most of the make-time is completely hands-off.
Making sour cream does not have to be complicated! This method requires no fancy freeze-dried cultures AND it lasts for weeks and weeks in the fridge.
This creamy, semi-soft, natural-rind cheese is a Milkslinger Special, developed to showcase fresh milk and natural cultures. Aged for just two months, it is sweet, mild, and creamy, an all-around excellent cheese for any purpose: melting, snacking, cooking, and sandwiches. Once cut into wedges and vacuum packed, the rind may develop a pinkish hue and a wonderful funkiness similar to that of a Raclette cheese. The name Sweet Rocklyn is a nod to the Milkslinger location: Rockingham County (Rock) and Linville Township (lyn). And why the “sweet”? Well, because, it is!
This cheese is a showstopper! Traditionally cut with a special blade that shaves off the top of the cheese to create edible cheese flowers, Tête de Moine tastes nutty and meaty, and it’s a wonderful addition to a festive cheese board. (Tête de Moine means “monk’s head” because the shaved top of the cheese resembles one.)
This cheese, often referred to as Caerphilly, is a straightforward cheddar that requires minimal tending. The addition of Mycodore, which is optional, gives the natural rind a delightful brownish-red color. The final cheese is crumbly and semi-sharp.
This recipe is a simple and frugal way to use up leftover sweet whey from making cheese.
