01Curds and whey, then technique diverges

Every cheese starts the same way — separating curds from whey using heat, acid, or rennet — but what happens after (draining, pressing, ageing) is what determines whether you end up with a soft fresh cheese or a hard aged one.

02What you'll need

Fresh milk (cow, goat, or sheep)
Rennet and/or a culture or acid (lemon juice/vinegar for simple fresh cheeses)
A dairy thermometer
Cheesecloth and a mould or colander for draining
For aged cheese: a controlled space for ageing

03Method

1. Heat milk to the temperature specified for your chosen cheese.
2. Add culture and/or rennet (or acid, for simple fresh cheeses) and allow curds to form.
3. Cut the curd and allow whey to separate.
4. Drain in cheesecloth, then press if making a firmer cheese.
5. For fresh cheese, use promptly; for aged cheese, salt and age in controlled conditions for weeks to months.

04Troubleshooting

Curds not forming properly — check milk hasn't been ultra-pasteurised (which often won't set), and that temperature and rennet/culture amounts match the recipe.
Bitter or off flavours — often from ageing conditions being too warm, or contamination; keep ageing spaces clean and at the correct temperature.
Cheese too soft/won't hold shape — insufficient draining or pressing time; extend and ensure adequate whey has separated.
Mould issues during ageing — some cheeses want specific surface moulds, others don't; research the specific cheese type, as generic advice doesn't apply universally.

05Timing & maintenance

Best time

Any time milk is available; fresh cheeses are a good year-round project, aged cheeses benefit from stable ageing conditions.

Duration

Fresh cheese: a few hours. Aged cheese: weeks to many months depending on the style.

Maintenance

Aged cheeses need regular turning and monitoring during the ageing period.

Signs of success

Clean curd separation, good texture for the style attempted, and (for aged cheese) appropriate rind development.

06Tips & variations

Pairs well with

Milking Sheep & GoatsButter & Cream

Common mistakes

Using ultra-pasteurised milk, which often won't set properlyRushing draining or pressing time for firmer cheese styles

Pro tip

Start with a simple fresh cheese like ricotta or a basic chèvre before attempting anything requiring long ageing — the feedback loop is much faster and far more forgiving.

Cheesemaking Basics