Hard Cheeses
Articles and FAQs about Hard Cheese and how to make it.
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How long does the cheese wax last for?
The shelf life of the Mad Millie cheese wax once purchased, is indefinite when the product is stored in a d...
Abby -
How to Wax a Hard Cheese
Many hard cheeses must be waxed prior to ageing. This process helps retain the moisture within the cheese, ...
Kelsey -
Can I make Parmesan with your Artisan or Hard Cheese Kits?
We have a suggested recipe that you could use with equipment and ingredients found in the Artisan and Hard ...
Kelsey -
What is the best culture for Lancashire cheese
Mesophilic Culture or Mad Millie Cheese Culture As it is a fairly standard Hard Cheese recipe, we recommend...
Mel -
I am missing my pressing plate in the Hard Cheese Press, where do I get one?
The pressing plate should be sitting inside the mould/basket at the bottom. Have a look inside, if the base...
Kelsey -
Can I use your kits to make provolone?
This is not something we have tested with our product but theoretically it should still work. We recommend ...
Kelsey -
What do I do if my hard cheese develops mould?
See here for information on different types of mould and how they may be appearing on your cheese, as well ...
Kim -
My finished cheese is too hard, dry, or crumbly - why is that?
This is only a problem in hard cheeses, and it's so minor that it isn't really a problem; more an irritatio...
Kelsey -
My hard cheese surface is oily during the drying period, why is that?
If oil is forming on the surface of your cheese during the air drying period, the temperature may be too hi...
Kelsey -
Why have I had cracks form in my pressed cheese?
Finding cracks in your pressed cheese may mean the pressure was too light during the pressing process and t...
Kelsey -
When drying hard cheese, do I leave it in the maturing box?
No, you should let your cheese air dry on your kitchen bench covered with a mesh food covering or something...
Kelsey -
Why is my cheese excessively dry?
If your cheese is excessively dry this is usually due to; An insufficient amount of rennet being added. O...
Kelsey
