This blog aims at sharing experience on cheese making at home. I will try not to use industrial cultures but rather use homegrown starter cultures that are more diverse and natural. What sorts of cheese is it possible to make when living in an apartment? How to find good milk? How to rippen cheese in fridge? This blog is an ongoing work, aiming to answer all those sorts of questions with a scientific touch.

Discover my cheeses on this page.

Last articles

Bostonian Tomme

A homemade tomme recipe

make tomme at home
The term tomme, also written tome, is a French word which origin is not very clear. It designates a sort of cheese made from curd. In practice, this cheese is generally a medium sized and round-shaped cheese often made at farms in mountainous regions. This cheese can be made with... [Read More]

Lactic goat cheese

A cheese you can eat at any aging step

homemade chevre cheese
Most of goat cheeses are lactic cheeses, following the same base recipe. A lactic cheese can be eaten at any step of the making process. That’s why you can find such a variaty of goat cheeses: fresh, creamy, runny, dry… All are made following the same first steps. Then depending... [Read More]