Cheesemaking: How To Make Ibores

Recipe What You Need 3 Gallons Goats Milk (Not UltraPasteurized) 1/16 Tsp MA4002 Culture 1/4 Tsp Calcium Chloride 1/2 Tsp Single Strength Liquid Rennet 2 lbs Cheese Salt (for Brine) Spanish Smoked Paprika & Olive Oil What To Do 1. Heat the 3 gallons of milk to 86F. Do this by placing the milk in … Read more

Important How-To’s On Cheese Making Part Two: Salt Brining Cheese

The main reason that cheese makers salt brine their cheese is to slow down or completely stop the bacteria process of converting lactose to lactic acid. A lot of lactose is removed during the process. If cheesemakers were not to salt the cheese, the residual moisture will contain enough lactose to produce more acid than … Read more

How The Aging Process Works

As they say in the real world, age doesn’t matter. However, in the cheese world, it truly does matter. Aging, otherwise called ripening is one of the most important parts when producing cheese. When we set cheeses to mature in controlled environments, they begin to develop their unique textures, appearances, aromas, and flavors. For example, … Read more

The Answer Is Feta

Image Source: irepo.primecp.com/2016/03/257238/recipe-1641_Large500_ID-1435983.jpg?v=1435983 Soaking chicken overnight in brine is an age-old technique. Brining a chicken seasons it through and through, locking in the moisture for tender meat. However, unless you work in a Greek restaurant, going through 600 pounds of feta cheese a month, you probably won’t think to use feta as brine instead of … Read more

Cheese is Everywhere in Wisconsin… Even on the roads?!

We all know that Wisconsin is known for its cheese-making prowess and it has become well-deserved honor through the course of history. Cheese and cheese-making have become such a mainstay across Wisconsin that vehicle license plates carry the slogan “America’s Dairyland” while lawmakers have officially coined the bacterium found in Monterey Jack cheese as the … Read more