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5ittingduck OP t1_j22e8jo wrote

This is the state of my cheese aging fridges as at 29/12/2022.

It’s a bit low as I have not made as many this season (so far) due to a lower level of milk supply.

We have also been making an effort to use up some of the oldest cheeses, as they are getting past their best after more than 6 years ageing.

In glass, we have feta style in oil, full cream and skim yoghurt.

I am making mostly washed curd styles now (based on a Gouda type recipe) but I also have Romano, Halloumi, Parmesan, Alpine style and a few other types. Almost all the cheeses are made with cow’s milk (Thanks Roxy!).

The fridges are conventional "fridge only" frost free units run by thermostatic controllers (WillHi in this case, but Inkbird make a popular version). They run at about 11 Celcius.

The recipes I use can be found mainly in Ricki Carroll’s book “Home Cheese Making”.

Edit: Thank you for all the awards and your interest!

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Demikmj t1_j22hu28 wrote

Would you recommend home cheese making as a hobby? Is it expensive if you don’t have your own cow? Is the cheese better than you can find, or is it mostly for the fun of making your own? I love cheese! Just wondering if I should look into this!

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5ittingduck OP t1_j22kxk8 wrote

Gear isn't really expensive, but the milk really adds up.
10 litres of milk makes 1kg of cheese so you can see where it's going.
If you can get milk reasonably it's an excellent hobby, and the results when you get some skill are really awesome.
R/cheesemaking if you want to dabble.

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agorafilia t1_j22w6ru wrote

I will definitely buy this book! I got very interested in cheese making as I love cheese. Thanks for the post and the tips!!

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emfrank t1_j2407vl wrote

I tried to post a link to a great site on home cheesemaking, which has been around for over 20 years. The automod deleted it (guess no links are allowed) but google David Fankhauser cheese and you will find it.

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embarrassedstoppage t1_j242y68 wrote

Just keep track of the aging process and to use up the older cheeses before they become too old and potentially develop off-flavors or become unsafe to eat. It's also a good idea to follow established recipes and guidelines for making and aging cheese to ensure that the final product is of high quality and safe to consume.

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