"We must achieve the character and acquire the skills to live much poorer than we do. We must waste less. We must do more for ourselves and for each other. It is either that or continue merely to think and talk about changes that we are inviting catastrophe to make. The great obstacle is simply this: the conviction that we cannot change because we are dependant on what is wrong. But that is the addict's excuse, and we know that it will not do."
—Wendell Berry

Thursday, 15 March 2012

The new cheese press

This is my new cheese press mk2. It is essentially just a refined version of the first one I made with the ability to apply a lot more pressure. The basic design is that of a "Swiss press", which is to say that it applies pressure through the lever arm. As you can see I have added pulleys which allows me to apply the force needed to make cheeses like Parmesan and Cheddars. The cheese in the press in the picture is a "farmhouse" which is what we mostly make and eat here. It is a simple rennetted semi hard cheese with no added cultures or moulds. It tastes like a mild cheddar and can be eaten with only one months ageing. Better after three though.
We also make Halloumi, Cheshire, Fetta, White Wesleydale, Quarg, Cheddar and Grana (Parmesan) cheeses. Once in a while I will do a batch of Camembert and Blue Vein.
Cheese making is addictive. I could happily do it for a living on a small scale but on only one cow it will not be happening. Now, if I could buy out the neighbour on the hill above us, I would be able to run a small dairy herd of twenty odd cows. Enough for a small cheesery. I wonder if she wants to sell cheap?


  1. It must be fantastic to be making your own cheeses!

  2. It is satisfying beyond belief! To be able to sit down to a meal you have grown in its entirety is one of the greatest pleasures in life I reckon.

  3. How fantastic! I want to come and play with the cheese press!