Making & Ageing Cheese

Cheese mites. An age-old enemy. They revel in life’s lactic joys , burrowing they way deep into the rind. Slowly but surely eating their way through dry, aged cheese, turning…

Rennet is one of the most important tools in making any cheese.  But how does it work and what does it do?

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Rennet is essential in cheesemaking, but with more and more vegetarian cheeses on the market how does vegetarian rennet fit in?  And how is it different from ‘traditional rennet’?  Does it affect the flavour?…

Getting my hands-upon a frayed ancient cheesemaking book by Dora Saker was the start of my investigations into ancient cheesemaking techniques…

I’ve been thinking about moulds. At Mons there is an excellent balance, which has built up over many years. But they still need encouraging and pointing in the right direction…

An apprenticeship in cheese ageing …. Andy’s latest update from Mons Fromages, with more information on what Andy is learning about the importance of spruce boards and beautiful bacteria  like…

After a successful first month working with the affinage experts at Mons I thought I’d better explain the layout of Mons and each of the caves here, and what they…

Read part one of my journey into the world of cheese ageing at Mons Fromager & Affineur.

From arriving for my apprenticeship, pidgin French and making a fool of myself….