Topic: Cheese

If you’ve made cheese, then you’ll be left with a considerable amount of whey as a byproduct. Why not use it to start a new fermentation project, such as whey wine, mead, or even liquor?

Wine and cheese go hand-in-hand in the WineMaker office. While making cheese may seem complicated, making wine probably did before you started too. Follow this advice and you’ll be on your way to making cheese, including recipes for cheese curds, Asiago, and Caerphilly.

Since the start of COVID-19, the interest in fermented foods seems to have only grown in popularity. Take a walk through some easily fermented foods you can make in your kitchen and what wines may pair nicely with them.

Making mozzarella is fast and easy once you get the hang of it. Here is an easy guide to get you going to mastering the art of making your own soft mozzarella. Your caprese salad will never be the same…

You make your own wine, but have you tried making cheese to go with it?