I plan to set up a small-scale cheese workshop
Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=194
Printed Date: 23 Apr 2024 at 12:22pm
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Topic: I plan to set up a small-scale cheese workshop
Posted By: Guests
Subject: I plan to set up a small-scale cheese workshop
Date Posted: 23 Mar 2010 at 10:37pm
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I plan to make cheese! I will pruduce two kinds of cheese at frist, a kind of fresh cheese and a kind of semi-hard cheese. for fresh cheese: lactic fermented,acid coagulation, a small amount of rennet or no, no press, with some fresh herb, packaged in paper for semi-hard cheese: cheddar or gouda, packaged in wax or forming rind, months of ripening |
Replies:
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:37pm
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I need some advice think you or some books I should read before making cheese for sale |
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:37pm
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The book by Scott entitled Cheese making Practice is a good start for any one wanting to make cheese for the first time. I can send you more details if necessary, just ask. The cheese making site at the university Guelph- http://www.foodsci.uoguelph.ca/cheese/welcom.htm - http://www.foodsci.uoguelph.ca/cheese/welcom.htm is helpful. There is some information on Coulmiers cheese in this forum this may be of some help. I meant to say something about starters earlier. I can probably send you some starters in freeze dried form-commercial defined multi strain cultures, you could isolate the component strains and start your own cheese starter collection. If you write to European dairy centres and ask for starters they may send you well defined strains. You can also isolate your own from Chinese fermented products and raw milk but this is hard work! Regards Mike |
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:37pm
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Thank you for your help. I will search the" cheese making practice" via google, and I am happy that you would send me some details! I think you have my email address: mailto:bean476@yahoo.com.cn - bean476@yahoo.com.cn |
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:38pm
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about starter: do you mean that I can cultivate that starter from generation to generation without changes of characteristic? Danisco cheese culture which I can buy here cannot do that. it is great! when I buy some necessary device myself, I will ask for some starter. thank you for your help again! |
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:38pm
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uoguelph.ca is a great website for dairy science it is very useful, I have translated most of the "cheese: long version" for private use. I often read it now I plan to translate the "cheese and fermented milk foods" 2 Vols.  but it is a really hard work, may take my some years. 
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Posted By: jongiauk
Date Posted: 01 May 2010 at 9:14am
| Our company is specialised in assisting the smaller cheesemaker with equipment and ingredients. Feel free to contact us, mailto:info@jongiauk.com - info@jongiauk.com |