Tooting Gold II: Further Adventures in Home Cheese-Making

Tooting Gold II: Further Adventures in Home Cheese-Making

Last month I documented my first attempt to make an artisan Cheddar cheese for the discerning citizens of SW17. If you’ve already read it, you’ll know that it wasn’t an unqualified success. If you haven’t, the sorry story is here. Or to summarise: I bought the wrong milk, didn’t have a thermometer or proper mould, heated up the curds too quickly, drank some wine and left them to drain for too long before finally someone moved my ‘cheese’ onto a warm hob and it gave up the ghost altogether. Never mind! Onward and upward. Undeterred in my mission to bring quality cheese to the masses, it was time for Round Two.

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