Fresh Cheese

Easy to make, and can be eaten the next day already!

Below some pictures showing "The making of" Fresh Cheese, shot at a biological farm in the middle of France during the summer of 2002, and a short explanation of the process. Mind you, this is not a complete course in cheese making, just an impression. If you like this page, please link to it, do not copy without asking permission first. If you have an interesting site or blog on making cheese.or (the history of) food in general, I'll link back.

Introduction to cheese making, Milking, Gouda Cheese, Herb Cheese.

How to make fresh cheese
The milk is prepared by adding acid-producing bacteria and rennet. The next day de curd is cut in large chunks. With a perforated ladle the curd is taken directly out of the whey, and put in plastic forms wich are also perforated. The whey will drain from the curd, wich will settle by its own weight. The cheeseforms are filled up again with curd. This is repeated a couple of times. When all curd is used, it has to stand in the cheeseforms for one night, to drain even more whey. The  next morning the young cheeses are removed carefully from the forms, and put back upside down. A short while after that the cheeses are removed from the cheese-forms and sprinkled with salt. In the evening they are turned upside down, and again sprinkled with salt. The cheeses need to be turned twice a day, but after the first day they are not sprinkled with salt anymore. After a few days the cheeses will wrinkle on the outside, and that will turn into a white mould. The surface will turn more yellow when the cheeses are older. You can eat the cheeses right after the second sprinkling with salt, or let them mature some weeks (but six weeks at the most).


The curd is cut

The curd is cut in large chunks, the whey remains in the pail. The cheese moulds are filled with the curd/whey, and keep being topped with curd until all is used.

Fresh goat cheese in moulds

The cheese moulds are filled to the brim. A day after, most whey has leeked out, and the cheeses, although still soft, are firm enough to be demoulded.

Fresh goat cheese

The cheeses are demoulded and sprinkled with salt. One day later they can be eaten already. Fresh cheese keeps up to six weeks at the most. The crust will become yellower with age.

If you'd like to become a cheesemaker yourself, I recommend American Farmstead Cheese , from Paul Kindstedt and the Vermont Cheese Council. More books on cheesemaking