Has anyone read the Cheesemaker’s Manual by Margaret P. Morris.  I am interested in a book of recipes and techniques that includes quite a bit more science than Ricki Carroll’s.  Any thoughts?

I will have to check it out.  I would be interested in the science and methods.

Sounds interesting.

The Cheesemaker’s Manual

Comments: This is a great book once you’ve made a few cheeses and want to start learning more details about the cheesemaking process, equipment and ingredients. About half the book is about the process of cheesemaking and about half is recipes.

Author: Margaret P. Morris

Publisher: Glengarry Cheesemaking & Dairy Supply

Link: http://www.glengarrycheesemaking.on.ca/

It does sound interesting.  Here is what New England Cheesemaking Supply says (they sell it too):

“This is the perfect book for anyone who wants to go further with their cheesemaking into the scientific aspects. This book provides recipes to make cheese and dairy products from cow, goat and sheeps milk with an emphasis on European style cheeses in both hard and soft cheese categories. Cheese is Margaret Morris chosen product to create, research, develop and market. She believes it is one product that can truly express the dedication, pride and labor of the dairy farmer as well as the uniqueness of a given dairy animal.”

I’m on the verge of buying it, but wanted to see if anyone else owns it yet.

The more I read, the more interested I become.  I may have to get this as well.

My first attempt at a blue.

I have this book and refer to it often. I also have her video on making several cheeses and it always helps to see what things should look like. My camembert recipe comes from Morris.

I didnt because of the price, more then double then other books ive looked at. They post some pages from it every month on their monthly cheese recipes section, Havent been their for a long time, dont like their attitude and delt with them when I first started getting suplies.

The progress after a little more than a month.

Cloth wrapped English cheddar.

Not sure if the mold is a problem on this cheddar.  It’s also wrapped, but younger, but growing some very colorful molds.

Danish Blue after about three weeks

A Cabre al Vino…also about three weeks

All the cheese in the “cave” as of today.

For only having been at it a few weeks, you’ve been a very busy guy.

the mold on the cloth wrapped cheddar are fantastic , it will save your cheddar.

wrapping cheddar are the best way to keep the cheese breathing, i wish i can do that, but it is impossible to me to maintain the humidity.

My compliments too! I need to get someone to make me a press like that. I tried pressing a cheese last weekend without the support poles…not a good way to get even pressing.

I like your creativity. Yes you’ve been very busy. I make cheese every other week now. I have a standing raw milk order with someone here in Seattle.

Thanks for the pictures!

Oh and I’ve also asked people about that book and so far I don’t know anyone who has used it. I’m tempted to buy it.

I opened my first Bandaged Cheddar over the weekend on a fishing trip with two other guys. It started out looking just like yours and dried of a little at the end of its second month. I was a bit worried as this was my first wrapped cheddar and my fishing partners made fun of it….liking it to theamputated stump of a wounded Civil War soldier.  Anyway after much trepidation and an extended discourse on weither their wills were up to date, they tried it and turned from critics into ravenous rodents devouring the whole 2 lb cheese in one night.

I never told my partners but I was delighted that everyone woke up fine the next morning and no one had to make a Kaopectate stop the next day.

I must admit I was surprised at how well the bandaging worked. Texture and everything was almost perfect. Only in one or two spots did the mold even get through the surface bandage, which I thought was strange. Anyway even in those couple of spots the darkest of the molds only slightly stained the surface of the cheese.  I tasted one black stained spot and it was fine and I am also still alive to tell about it.

The bandaging, in fact, worked so well that I am seriously considering abandoning my waxing altogether.

They look very nice, great work

Humidity and large wheels are the key

Humidity so the wheels does not dry out, and big wheels (over 40pounds) will make the job

I’m hoping that ref. to 40 pounds was a typo and Nabil really meant 4 pounds.  I can’t imagine the pot I’d need to make a 40 pound cheese.