Author(s): Valerie Pearson
Cheese making is a wonderful adventure and very rewarding. Much like people who wish to make their own bread, grow their own vegetables or make their own wines and beers, many cheese makers know that you cannot replace the quality of handmade cheeses with the mass produced supermarket cheeses available today. Plus, you can make various boutique cheeses at home which aren't readily available at the store.
Additionally, the importance of eating foods without chemical additives, artificial colourings and preservatives is growing, as the awareness of the negative effects of these non-food additives increases. As with other foods, when you make your own cheeses you control the ingredients and can guarantee that you are eating pure, whole foods and not some man made synthetic product that you really should not to be putting into your body in the first place.
While there is a specific science to cheese making, it is also an art form and a craft. The more cheese you make, the better you will get at it. Once you have mastered the basics, you can begin to experiment and create your own specialty cheeses to suit your personal tastes. Hundreds of different cheeses have been developed across the world over centuries by artisans who have added their own personal magic to the craft. These cheese makers have contributed to the creation of an incredibly rich culture of cheese making, benefiting both the cheese maker and the cheese consumer. You too can create your own cheeses in your kitchen with minimal equipment for everyday consumption and special occasions.