Farmhouse Cheese - A Hard Cheese Recipe (2024)

FAQs

What is farmhouse style cheese? ›

Farmstead cheese, less commonly known as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise.

Hard cheeses include Cheddar, Cheshire, Derby, Gloucester, and Leicester (British), Cantal (French), Friesian and Leiden (Netherlands), Graviera and Kefalotiri (Greece), Manchego, Idiazabal, Roncal, and Serena (Spain), Sâo Jorge (Azores, Portugal), and Ras (Egypt).

Farmhouse Cheddar is a more rustic version of traditional Cheddar and is made with the exclusion of the traditional cheddaring process of stacking and milling. Farmhouse cheddar tends to be slightly drier and crumblier than traditional Cheddar but still has a full and sharp flavour.

While there is no one type of difficult cheese to make, the hardest cheeses to make are romano, gorgonzola, burrata, parmesan, provolone, etc. The reason being is because they require a longer aging period to ensure they reach their desired texture and require a specific type of culture.

The discharged liquid, a yellowy liquid known as whey, contains most of the water, lactose, simple proteins, minerals, and vitamins (Hill, 2006). About 10 pounds (1.25 gallons) of milk are required to make one pound of cheese.

Known as the “King of Cheeses”, Parmesan, or Parmigiano Reggiano was first produced by Benedictine and Cistercian monks a thousand years ago. Over the centuries, it has acquired global prominence and is now a hugely popular choice for food-lovers the world over.

Age: Soft cheese is usually younger than hard cheese, and is typically aged for a few days to a few weeks. Hard cheese, on the other hand, is usually aged for several months or even years. The aging process can greatly affect the flavor and texture of the cheese.

From parmesan to asiago and cotija to extra sharp cheddar cheese, hard cheeses pretty much have it all. Dense, savory, complex flavor. Granular, crystalline texture.

You might even think it's Ricotta. But you'd be wrong. Today, the most popular cheese in the world is… Mozzarella.

Ford Farm's award-winning West Country Farmhouse Cheddar is a delicious, mature variety with a range of delicious yet contrasting flavours from sweet and creamy to tangy and nutty. Encased in wax to preserve its freshness.

How is hard cheese made? ›

To make hard cheese, the curd is cut very finely and then cooked at temperatures as high as 55°C. This maximises the amount of moisture (whey) removed before the curd is placed in hoops, soaked in brine, turned regularly and left to mature for six to 36 months.

Acid-Set Cheeses: The Grillers and Fryers

There's one type of cheese that no amount of tweaking will melt: Acid-set cheeses, like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta, just can't do it.

Casu martzu (Sardinian: [ˈkazu ˈmaɾtsu]; lit. 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).

Pule cheese is the most expensive cheese in the world because it is produced exclusively at Serbia's Zasavica Special Nature Reserve. This rare cheese is made from the milk of Balkan donkeys which are endangered and native to Serbia and Montenegro.

Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more. - The term " farmhouse " refers to the process of its being produced on farms , often with much manual work or intervention , rather than through a completely automated process in factories .

Farmer's cheese is a variant of cottage cheese, made by pressing the whey from the curds (compared to just draining). It tastes more acidic than cottage cheese and has a firmer texture due to its lower moisture content.

Also called twaróg, tvorog, or syr, among other names. Found in almost every Slavic, Baltic, and Germanic country. American-Style Farmer's Cheese. This is basically cottage cheese that has been pressed to remove water.