Cheese-making

Hard cheeses are not easy to make at home, as methods can be complicated and the finished cheeses are large and heavy to handle. An 81b/4kg cheese for instance, may mean dealing with 8 gallons/28 litres milk which means large equipment and heavy weights to lift. It is better to make one or two soft cheeses, starting with the traditional cheese made from naturally soured milk. It is then possible to make a few simple cheeses in which the milk is activated by a cheese rennet.