Just some recent lactic style cheeses of different age and recipe aging in a refrigerator.
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cheese making adventures in Brooklyn, NY
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Content
- Alpine Style (17)
- Animals (5)
- Ash Coated Cheese (6)
- Ayshire (2)
- Bloomy Rind (9)
- Blue Cheese (21)
- Books (2)
- Brooklyn Sidewalk Cave (8)
- Chaource Style (10)
- Cheese Cave (25)
- Cheese Vat (5)
- Coolbot (3)
- Cooling (2)
- creamery (8)
- Crottin (2)
- Defects (6)
- Epoisses (12)
- Equipment (13)
- Goat Cheese (18)
- Gouda (12)
- Jersey (2)
- Lactic Type Cheese (37)
- Legal (2)
- Literature (1)
- Milk (8)
- Milk Cans (2)
- Miranda (1)
- Mold (16)
- Ouleout (2)
- Patrick Rance (6)
- Port du Salut (3)
- Press (6)
- Procedure (39)
- Production (1)
- Publications (2)
- Reblochon (4)
- Ricotta (2)
- Rind (16)
- Sister Noella (1)
- Smear Rind Cheese (17)
- St. Marcellin (2)
- St. Nectaire (5)
- St. Paulin (3)
- Stilton Style (9)
- Stores (1)
- Taleggio (6)
- The Beginning (7)
- Tomme (29)
- Tools (3)
- Training (1)
- Travels (4)
- Triple Cream (1)
- Washed Rind (16)
- Whey (2)
- Workshop (1)
Recources
- Peter Dixon Master Cheese Maker
- Glengarry Cheesemaking Supplies
- Dairy Connection Cheesemaking Supplies
- Danlac Cheesemaking Supplies
- New England Cheesemaking Supplies
- The Cheesemaker Cheesemaking Supplies
- Smalldairy.com
- Danisco Cheese Cultures
- Frankhauser's Cheese Page
- Universtity of Guelph
- Van Zijll Cheesemaking Equipment NL
- C van 't Riet Dairy Technology USA
- C van 't Riet Cheesemaking Equipment NL
- Jongia Cheesemaking Equipment UK
- Kleen-Flo Cheesemaking Equipment
- Qualtech Cheesemaking Equipment CA
- Van Den Heuvel Cheesemaking Equipment NL
- Coolbot, The Cold Miracle
- International Machinery Exchange
- Fromagex Cheesemaking Equipment CA
- Alliance Pastorale Cheesemaking Equipment FR
- Coquard Cheesemaking Equipment FR
- Servi Doryl Cheesemaking Equipment FR
- Pouprix Cheesemaking Equipment FR
- Winkler Cheesemaking Equipment CH
- Kalt Maschinenbau GE
- Cheese by Hand
About Me
- Yaldwyn
- I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.
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