Catupiry
A soft cheese especially popular in Brazil, Catupiry cream cheese is a favorite ingredient on pizza and in many dishes. Here's a recipe a that can be made using ingredients commonly available at American or Canadian grocers. Click here. 

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." Click here. 

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 recipe of a mesophilic starter culture, click here. For a recipe of a  thermophilic starter culture, 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.

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

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