ターメリックは明るく黄金のスパイスです。チーズの中にきれいに光っています。 » Read more
Archive for Author Cheese Guy
If you’ve made cheese before, just add chopped porcini to a Brie or Camembert.
If you haven’t – read on. ..
Just in case you think that making cheese is difficult, magic or, “you need to be born with cheese fingers,” making cheese is EASY.
All of our cheese is made with 100% pure, full cream, EM milk from the Oyadomari Dairy in Ozato, in Nanjo-shi, Okinawa. This milk is completely different to the milk sold in cartons in supermarkets. Although it is possible to make cheese from supermarket milk, the taste is inferior. » Read more
Perhaps the major difference between our cheeses and the cheese in supermarkets is that our cheese is ALIVE. It is made from full cream milk willingly donated by the generous cows at the Oyadomari Dairy. It’s just pure, fresh milk, with nothing added and nothing taken away, low-temperature pasteurised at 63°C for 30 minutes. The salt we use is pure pink rock salt from the mountains of the Himalayas. The point being, that if you keep our cheeses well, the taste will continue to improve.
The best place to keep cheese, of course, is a cave. But, in case you don’t have a cave, and, let’s face it, so few of us do, here is a word or two of advice. » Read more