Recipes
Cheese recipes written the way cheesemakers work.
Every recipe explains the process and what to watch for. Quantities that depend on your milk or product strength are flagged for confirmation rather than guessed.
How to Make Queso Blanco
Queso blanco is made by setting warmed milk with a coagulant, cutting and gently stirring the curd, then draining, salting and lightly pressing it. It is eaten fresh, within days of making.
How to Make Venezuelan Queso Blanco Llanero (with Pasteurized Milk)
Queso blanco llanero — the firm, salty white cheese most eaten in Venezuela — is made from milk pasteurized at 63°C for 30 minutes and cooled to 37°C, set with calcium chloride and rennet, cut to 2 cm cubes, cooked to 40°C, brined in 20% salted whey and pressed for 16 hours.
How to Make Queso Fresco
Queso fresco is made by setting warmed milk, cutting and handling the curd gently to retain moisture, then draining lightly and salting. It is soft, crumbly and eaten within days.
How to Make Fresh Farmer's Cheese
Fresh farmer's cheese is made by setting warmed milk with a coagulant, cutting the curd, draining it to the texture you want and salting lightly. Draining time is the main texture control.
Cheese guides
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Origin, milk, texture, flavour and the coagulation each cheese depends on.
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