An Introduction to Cheese Making

An introduction to cheese making and cheese classification.

| October 2013

The Joy of Cheesemaking (Skyhorse Publishing, 2011), by Jody M. Farnham and Marc Druart, offers easy-to-understand instructions to produce healthy, homemade cheese. Beautifully illustrated with gorgeous photographs, this comprehensive guide includes a basic overview of cheese making and aging, from the raw ingredients to the final product. The clear guidance and convenient glossary allow the reader to learn all about the cheese making process, from creating to choosing it, as well as pairing it with the right wines. The following excerpt comes from Chapter 1, “Cheese Classification.” 

You can purchase this book at the GRIT store: The Joy of Cheesemaking.

Read more from The Joy of Cheesemaking:

The Joy of Cheesemaking
Mossend Blue Cheese Scalloped Potatoes Recipe
Cheese Frittata Recipe with Rustic Potatoes

An Introduction to Cheese Making

Cheese classification is simply identifying the “family” to which a cheese belongs. There are five classifications for all cheeses. We know that all cheese starts with the same ingredient — milk, whether cow’s, goat’s, sheep’s, or water buffalo’s (and in some parts of the world horse’s and camel’s). The cheeses that come from this milk are the result of what you, the cheese maker, do with the milk. The quality of the milk, starter culture, technology, and the craft and aging expertise of the cheese maker will combine to bring about biodiversity in any cheese.

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