Hi folks,

I’m new and have just joined the forum.  I’ve been reading through the posts and trying to learn as much as I can.  I’m here mainly because I’ve got two milk goats who are producing a bit over a gallon and a half a day.  My family can’t begin to use that much fresh milk, so I’m learning to make cheese.  So far I’ve made some chevre and cottage cheese (which the family wasn’t crazy about).  I did make some squeaky cheese curds from the Leeners.com site, that my family likes alot.  I’ve also made two batches of cheddar, but I haven’t figured out a good way to store them…..the first one has already molded.  : (  I’d sure appreciate any suggestions for recipes, etc.  BTW, my family actually loves cheese and I’ve got a small fridge I can use as a chees cave.  I just need to figure out how to go about this!

Thanks much in advance for any info you can send my way.

Ann

Hi back at ya’ and welcome to the forum.  Since you’ve made a couple cheddars, it sounds like you’ve got all the basic equipment.  I was wondering about why your cheeses molded.  Are you bandaging them, waxing them or vacuum sealing?  As to your extra fridge, can you maintain the proper temp?  I.e., do you have a thermostat for it?  I’m asking because you said you didn’t have a good way to store them.  That is essential, especially with cheddar, since it must be aged for a significant time.

I’d suggest you try a Manchego cheese.  Its easy to make, and you can eat it very soon - in as little as a week if you want.  Then too, you can experiment with additives like onion, peppers or whatever you like.

As for specific advice, it would help if there were specific questions to answer.  Where are you having your problems?

Again, welcome, and we’ll help whenever possible.

Welcome AnnsFarm !
One of the oldest and best way to preserve food is rub it in salt. Work it into the skin and it would be hard for any mold to grow. The other question is are u placing enough salt into the cheese.

Have fun

Thanks for the feedback.  It’s very much appreciated. 

I have some basic equipment in that I have a tome mold, large pots, collander and such, but I’m lacking a lot of things.  I haven’t got a proper cheese press though I’ve jury-rigged something that seems to work for now.  The small refrigerator is one I got at a garage sale.  It seems to stay at a little over 50 degrees, but I just have a thermometer that it came with.  I plan to get a proper refrigerator thermometer this week. 

I’m sure the cheddar molded because I did a real amateur thing…. I used plastic bags.  Obviously not a good plan.  I’m not sure what to try next.  Waxing?....or bandaging?  I like the idea of rubbing the cheese with salt.  I’ll try that with the round of cheddar that hasn’t molded.  As for my recipe, I used 8 teaspoons for 4 gallons of milk in the recipe. 

The main information I’m looking for is what type of cheeses a beginner like me can try to make with goat milk.  Thanks for the Manchego cheese suggestion. BTW, I did a bit of surfing on it tonight.  Seems like it was originally made with sheep’s milk.  I milked one of my ewes last summer.  I’d love to try making this with ewe’s milk.  It’s absolutely wonderful stuff. 

Thanks for all the help.  I know a lot of the mistakes I’m making are purely beginner’s errors.  I really appreciate that you guys are willing to help me out.

Ann

Hey Ann,

The salt you used (8 t. per 4 Gal.) is fairly close to what I use.  I’ve been using 1 T. per Gal., so about 1/3 more.  As for storing, if you have the materials on hand, waxing or vacuum sealing would be fine.  If you don’t, you could try bandaging.  Its a bit of a tedious process, and it requires regular maintenance during the aging period.  Mold WILL build up on the outside of the bandage, so expect that.

BTW, if you have a cheese that’s not covered yet and it develops mold, you can wash it off with a cloth dampened in brine solution.  But mold is tough stuff and it will keep coming back.  Neil’s suggestion of rubbing in salt will discourage most all bacteria; but mold is a different animal.  Once it’s started the spores are there seemingly forever.

My advice to all new cheesemakers is this:  Its about fun, so enjoy yourself and don’t be afraid to try anything new.

You can also add a bit of white vinegar to the brine solution and this will really help keep bad mold at bay.

Thanks, guys, for the advise.  I don’t have any wax or vacuum sealer, so I guess I’ll order some wax and try using that.  I did cut away the mold from my most recent cheddar cheese and brined it with vinegar.  Still, without the wax, I don’t really expect to save it.  It’s a learning process.  And, yes, I’m having fun.  : )

Best,

Ann