A cheese from Cyprus that is really easy to make. This is one of the basic cheeses of the Lavant, and is most popular in Cyprus, where both Turkish and Greek communities make the cheese in the same way.
Halloumi is a cooked cheese that does not melt, and therefore is excellent in cooking – particular burgers, but is also wonderful eaten cold.
Queso Blanco is a South American cheese similar to the Indian cheese Paneer. It is an excellent cooking cheese.
Cheese making is not a hard job. If you have got the right ingredients and recipe, you can prepare cheese at home quite easily. Here is how to prepare Cotija cheese at home, a really simple Mexican cheese.
Creamy Lancashire is the basic white cheese found all over the world, but particularly in the UK. Cheshire, Caerphilly and Wensleydale are all much the same basic cheese, and gorgeous they are too.
Cottage cheese is a basic cheese and is easy to make. There is some confusion with this being called Farmer’s Cheese in many places, and Smallholder’s cheese.
It is easy to make feta if you stick to the rules. I can just imagine Greek people reading this and getting all cross with me, and well they might. You see they would not call this Feta, it is white cheese – that’s what the Greeks call it if it is not actually made in Greece. Only Feta made in Greece can be called Feta.
Mozzarella is not a difficult cheese to make, really. You might have a number of trial runs, when you get your technique just right, but to be honest, even your first attempt will be really good.
Simple cheese making is easy! You don’t need a load of equipment and so long as you stick to the basic rule of cleanliness, you cannot go far wrong.
We use cheese moulds to reduce the amount of whey there is in the cheese, and at the same time give the cheese a shape. Sometimes pressure is needed to make the cheese as dry as possible before the next stage, though you rarely actually make a hard cheese by pressing it. That is the job of the cooking process (when I say cooking I don’t mean in the conventional sense, but warming the curds a little) and the starter used.
Colwick cheese was invented in the 18th century, and is an example of a curd cheese. As it forms in the cheesecloth the cheese forms a dish and this is often filled with honey or other ingredients to make a delicious cheese.