Thursday, January 27, 2011

To Cheese or Not to Cheese

Cheese: a solid food prepared from the pressed curd of milk, often seasoned and aged. A simple definition of cheese does not do it any justice at all. It does not describe the incredible creaminess and richness of high quality cheese. Just tonight we thoroughly enjoyed our cheese with our dinner. I made a lasagna with mozzarella, parmesan, cheddar and ricotta cheeses. Along with the lasagna, I served salad with Feta cheese. Each cheese had its own, unique taste, joining together to create a complex, delicious flavor.

Cottage Cheese picture from GNOWFGLINS
No, I am not considering swearing off cheese. How could anyone in her right mind do such a thing? No, what I am considering is whether or not I will be doing the next e-course with GNOWFGLINS. The upcoming e-course covers Cultured Dairy and Basic Cheese.

Can you imagine how fun it would be to make cheese at home? In my experience, most everything homemade just plain old tastes better. And, I would assume, cheese must not be an exception.

Here are some of the courses that will be covered:

  1. Sour Cream / Creme Fraiche and Whole Milk Buttermilk
  2. Cultured Butter and Buttermilk
  3. Clabbered Milk and Cheese
  4. Heritage Yogurt
  5. Greek Yogurt*
  6. Kefir and Kefir Cheese
  7. Kefir Cream and Kefir Ice Cream
  8. Ricotta* and Soft Cheese
  9. Cottage Cheese
  10. Feta Cheese
  11. Middle Eastern Fresh Cheese
  12. Queso Fresco Cheese
  13. Fresh Cheddar Cheese
  14. Traditional Mozzarella Cheese
So with all this yummines, why would I possibly choose not to take this course? Well, it really is a simply financial matter. There are two discounted supply kits recommended, one from Cultures for Health and one from Homesteader Supply. They both look wonderful, but they would run me around $100! And that is for the basic kits!

How I wish I could be one of those people who are paid to try things and then share the experience with others. (Okay, maybe I would just like to be paid to try it and blog about it. Is that so bad?)

So for now, I will continue to salivate over this list of delicious looking cheese. It is wonderful to know that the course will still be there waiting for me if I decide that it is worth the splurge, that is, unless you decide that you want to fund my obsession...


  1. My husband made cheese at home once and it turned out great. I liked the cheese curds the best. He didn't have to take an online course. I think he found all he needed on eHow or YouTube or one of those free websites.

  2. You may have just found yourself a financial (and culinary) partner in Cheese, as I too am interested in the art of cheese, but as you might possible imagine I currently lack the free time to properly apply myself to all the research. This looks like a win/ win situation

  3. I have made my own homemade buttermilk (totally easy) and yogurt (very easy) and have heard that kefir and sour cream are also extremely easy. What makes the last two harder is that you need to find the "starter culture" which usually means order it online. With buttermilk and yogurt, the "starter" is at the grocery store. It is really only the second half of that list that you even need to take a course for. Break out your Nourishing Traditions; Sally Fallon goes into enough depth on most of those cultured dairy products and even gives recommended sources for starters and such.

    That being said, I am NOT a cheese lover, and that course sounds great to me!!! I am determined to get more cultured dairy into my diet, though right now it comes from buttermilk waffles and yogurt smoothies. It's a start. :)

  4. Oooo, that would be awesome Amos!

    Kristi, I have unsuccessfully attempted yogurt a few times at home. I have heard it is easy, but have yet to create a good batch. A friend just explained another method to me that I will try soon.

    I love the Nourishing Traditions book and have learned so much from it! As far as this kind of thing goes, though, I learn SO much better through this e-course method! I love the audio, visual and personal feel of the e-course. It really feels like you are just in a friend's kitchen with her explaining how she does these things.