This is one of the most common questions I am asked by my students, followed by ‘can I salvage it?’ and ‘will it be edible?’ Always err on the side of caution if you find your cheese is not turning out as expected. Sometimes you will have accidentally created something that is marvell

I visited England last summer and it was glorious, with lots of agricultural shows on the calendar. I was impressed with how many types of cheese were being produced and how many variations on one cheese could be made with the addition of extras. What I mean by this is that the same c

There are so many great cheeses in New Zealand. Here are five outstanding examples that will add style and flavour to your dinner parties. I am very fortunate to be a judge of the NZ Champion of Cheese Awards each year, so I get the honour of trying the very best of the best. These ar

By Jean Mansfield, How to Make Cheese It’s still not too late to get your own home-made delights on the table for the holidays. You’ve still got time to make some quick cheeses and have them perfectly matured to share with your family. These are all easy-to-make cheeses and some of fi

By Jean Mansfield, How to Make Cheese Feta is my favourite recipe to teach to the beginner cheesemaker, and this recipe is from my new book, How to Make Cheese. Curing and ageing this cheese is as simple as placing it in salted water in the fridge, and what could be easier than that?

By Jean Mansfield, How to Make Cheese Making cheese is no harder than baking a cake. I’ve helped children to successfully make basic cheeses, and if they can do it, you can too. It’s just milk and an acid, lemon juice or white vinegar, and you can make the simplest of cheeses in

By Jean Mansfield, How to Make Cheese When I first tried to make cheese more than 20 years ago, most of the results were so bad even the dog wouldn’t eat them. Today, making cheese is my passion: I have a special fridge just for my own home-made cheeses, I teach beginners almost every