About a decade or so ago, bread makers began to become ubiquitous. No longer satisfied with the pillowy, flavorless loaves of Wonder, men and women began stocking up on yeast and bread flower and crafting their very own baguettes and brioches.
The next make-it-at-home culinary trend? Cheese, cheese, cheese. The make-your-own cheese classes are popping up around the country and people are experimenting with easy, fresh cheeses at home. Need evidence? Take a look at two items in the latest Serious Eats weekly newsletter: make your own goat cheese and make your own ricotta. Plus, there are plenty of resources to learn more about cheeses and cheesemaking on yet another article.
I’ve gotten into the cheese craze myself and recently ordered a large batch of supplies over at the New England Cheesemaking Supply Company. They offer all sorts of supplies, and best of all, really great tips on troubleshooting different cheese problems.
So wipe that flour off your apron and take out some cheesecloth (don’t rely on the cheesecloth from your grocery store — the weave is too loose — try to get some from the cheesemaking supply company), it’s time to make some cheese!
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