Leon the Milkman

Hard Cheeses

Abbaye du Mont des Cats
Abertam
Ackawi
Acorn
Allgauer Emmentaler
Anejo Enchilado
Anthoriro
Ardi Gasna
Asiago
Balaton
Barry’s Bay Cheddar
Basing
Bavarian Bergkase
Beauvoorde
Berkswell
Blue
Boeren Leidenkaas
Bra
Buffalo
Cabrales
Caerphilly
Cairnsmore
Canestrato
Castellano
Castelleno
Castelmagno
Castigliano
Comte
Coolea
Coquetdale
Corleggy
Cotherstone
Cotija
Coverdale
Crayeux de Roncq
Crottin de Chavignol
Curworthy
Cwmtawe Pecorino
Denhany Dorset Drum
Derby
Doolin
Dorset Blue Vinney
Double Worcester
Dry Jack
Duddleswell
Dunlop
Duroblando
Dutch Mimolette (Commissiekaas)
Emmental
Etorki
Evora De L’Alentejo
Finlandia Swiss
Fiore Sardo
Folded cheese with mint
Four Herb Gouda
Fourme de Montbrison
Fribourgeois
Friesekaas
Friesian
Fromage a Raclette
Frying Cheese
Gabriel
Gammelost
Gaperon a l’Ail
Garrotxa
Gornyaltajski
Gospel Green
Gowrie
Grafton Village Cheddar
Grana
Grana Padano
Graviera
Gruyere
Halloumi
Halloumy (Australian)
Haloumi-Style Cheese
Heidi Gruyere
Herriot Farmhouse
Iberico
Idaho Goatster
Idiazabal
Isle of Mull
Jarlsberg
Jindi Brie
Kadchgall
Kefalotyri
Laguiole
Lairobell
Lancashire
Laruns
Lavistown
Leafield
Leicester
Leyden
Lincolnshire Poacher
Llanboidy
Llanglofan Farmhouse
Loch Arthur Farmhouse
Longhorn
Lou Palou
Mahon
Malvern
Manchego
Manur
Marble Cheddar
Menallack Farmhouse
Mihalic Peynir
Montasio
Monterey Jack Dry
Northumberland
Orkney Extra Mature Cheddar
Oschtjepka
Parmesan (Parmigiano)
Parmigiano Reggiano
Pecorino
Pecorino Romano
Penbryn
Piora
Plymouth Cheese
Pressato
Pyengana Cheddar
Queso del Tietar
Queso Iberico
Queso Majorero
Queso Para Frier
Raclette
Ragusano
Reggianito
Remedou
Ricotta Salata
Romano
Roncal
Saanenkaese
Sainte Maure
Salers
Sancerre
Sap Sago
Sardo
Sardo Egyptian
Sbrinz
Schabzieger
Serat
Seriously Strong Cheddar
Shelburne Cheddar
Shropshire Blue
Smoked Gouda
Spenwood
Sraffordshire Organic
Stinking Bishop
Swaledale
Swiss
Syrian (Armenian String)
Tala
Teifi
Tillamook Cheddar
Tomme d’Abondance
Tyn Grug
Tyning
Ubriaco
Wellington
Wensleydale
White Stilton
Xynotyro
Yarg Cornish
Zamorano
Zanetti Grana Padano
Zanetti Parmigiano Reggiano

Semi-Hard Cheese

Abbaye de Belloc
Abondance
Airedale
Alverca
Appenzell
Aragon
Ardrahan
Aubisque Pyrenees
Beaufort
Bierkase
Blarney
Bleu de Septmoncel
Braudostur
Brick
Canadian Cheddar
Cantal
Chaumes
Cheddar
Cheshire
Chevres
Chontaleno
Cojack
Colby-Jack
Crowley
Devon Blue
Devon Garland
Double Gloucester
Edam
Edelpilz
Esbareich
Esrom
Filetta
Fontal
Fourme d’ Ambert
Friesla
Fynbo
Geitost
Gjetost
Gloucester
Gouda
Goutu
Grabetto
Graddost
Greve
Herrgardsost
Herve
Juustoleipa
Kikorangi
Leerdammer
Maasdam
Mamirolle
Maribo
Matocq
Meira
Menonita
Meyer Vintage Gouda
Mimolette
Mixte
Molbo
Mondseer
Monterey Jack
Murol
Nokkelost
Orla
Ossau Fermier
Ossau-Iraty
Oszczypek
Passendale
Penamellera
Petit Pardou
Podhalanski
Port-Salut
Prastost
Provolone
Provolone (Australian)
Rabacal
Ridder
Roquefort
Royalp Tilsit
Saaland Pfarr
Sage Derby
Saint-Paulin
Samso
San Simon
Schloss
Siraz
Stilton
String
Sveciaost
Sweet Style Swiss
Tasmania Highland Chevre Log
Testouri
Tete de Moine
Tibet
Tilsit
Toma
Tomme de Romans
Tommes
Toscanello
Touree de L’Aubier
Tourmalet
Trappe (Veritable)
Turunmaa
Vasterbottenost
Waimata Farmhouse Blue
Yorkshire Blue

Semi-Soft Cheese

Adelost
Airag
Aisy Cendre
American Cheese
Ami du Chambertin
Aromes au Gene de Marc
Asadero
Autun
Baby Swiss
Beenleigh Blue
Bel Paese
Bergere Bleue
Beyaz Peynir
Bishop Kennedy
Bocconcini (Australian)
Boulette d’Avesnes
Brillat-Savarin
Brin
Bruder Basil
Butterkase
Calenzana
Casciotta di Urbino
Celtic Promise
Charolais
Chevrotin des Aravis
Colby
Cougar Gold
Cream Havarti
Croghan
Curd
Danbo
Danish Fontina
Dauphin
Durrus
Feta (Australian)
Folded
Fontina Val d’Aosta
Fresh Jack
Fromage de Montagne de Savoie
Gubbeen
Havarti
Hipi Iti
Hushallsost
Il Boschetto al Tartufo
King River Gold
Lajta
Langres
Lappi
Le Brin
Le Fium Orbo
Livarot
Loddiswell Avondale
Maroilles
Milleens
Monastery Cheeses
Morbier
Morbier Cru de Montagne
Mozzarella (Australian)
Neufchatel (Australian)
Oaxaca
Paneer
Pasteurized Processed
Pave d’Auge
Pepper jack
Picos de Europa
Pinconning
Polkolbin
Pont l’Eveque
Port Nicholson
Quartirolo Lombardo
Queso Blanco con Frutas –Pina y Mango
Raschera
Reblochon
Rocamadour
Rollot
Rubens
Saint-Nectaire
Sonoma Jack
Sottocenare al Tartufo
Sourire Lozerien
Taleggio
Tamie
Tetilla
Tomme de Chevre
Tomme de Savoie
Tronchon
Ulloa
Waterloo
Wigmore

Soft Cheese

Ambert
Anneau du Vic-Bilh
Avaxtskyr
Babybel
Baguette Laonnaise
Bakers
Baladi
Bandal
Banon
Basket Cheese
Bath Cheese
Beer Cheese
Bergader
Bleu d’Auvergne
Bleu de Gex
Bleu de Laqueuille
Bleu Des Causses
Blue Castello
Bonchester
Bosworth
Bougon
Boursault
Boursin
Bouyssou
Breakfast Cheese
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Bresse Bleu
Brie
Brie de Meaux
Brie de Melun
Brin d’ Amour
Brin d’Amour
Brinza (Burduf Brinza)
Briquette de Brebis
Broccio
Broccio Demi-Affine
Brousse du Rove
Brusselae Kaas (Fromage de Bruxelles)
Bryndza
Buchette d’Anjou
Butte
Button (Innes)
Buxton Blue
Cabecou
Caboc
Cachaille
Caciocavallo
Caciotta
Camembert de Normandie
Caprice des Dieux
Capricorn Goat
Caravane
Carre de l’Est
Cashel Blue
Castelo Branco
Cathelain
Cendre d’Olivet
Cerney
Chabichou
Chabichou du Poitou
Chabis de Gatine
Chaource
Civray
Coeur de Camembert au Calvados
Coeur de Chevre
Cold Pack
Cooleney
Cornish Pepper
Cottage Cheese
Cottage Cheese (Australian)
Coulommiers
Cream Cheese
Crema Agria
Crema Mexicana
Creme Fraiche
Crottin du Chavignol
Cuajada
Cure Nantais
Daralagjazsky
Delice des Fiouves
Dessertnyj Belyj
Dolcelatte
Doppelrhamstufel
Dreux a la Feuille
Dunbarra
Emlett
Evansdale Farmhouse Brie
Explorateur
Farmer
Feta
Figue
Fin-de-Siecle
Finn
Fleur du Maquis
Flor de Guia
Flower Marie
Fondant de Brebis
Fontainebleau
Fougerus
Fourme de Haute Loire
Fresh Mozzarella
Fresh Ricotta
Frinault
Fromage Corse
Fromage Frais
Fruit Cream Cheese
Galette du Paludier
Galette Lyonnaise
Gastanberra
Golden Cross
Gorgonzola
Grand Vatel
Grataron d’ Areches
Gratte-Paille
Greuilh
Gris de Lille
Guerbigny
Hereford Hop
Humboldt Fog
Jubilee Blue
Kenafa
Kernhem
Kervella Affine
King Island Cape Wickham Brie
Klosterkaese
Kugelkase
L’Aveyronnais
L’Ecir de l’Aubrac
La Taupiniere
La Vache Qui Rit
Le Lacandou
Le Roule
Lebbene
Limburger
Lingot Saint Bousquet d’Orb
Little Rydings
Lyonnais
Macconais
Mahoe Aged Gouda
Maredsous
Margotin
Mascarpone
Mascarpone (Australian)
Mascarpone Torta
Metton (Cancoillotte)
Mine-Gabhar
Mothais a la Feuille
Mozzarella
Mozzarella di Bufala
Mozzarella Fresh, in water
Mozzarella Rolls
Munster
Mycella
Myzithra
Nantais
Neufchatel
Niolo
Olivet au Foin
Olivet Cendre
P’tit Berrichon
Palet de Babligny
Panela
Pannerone
Pant ys Gawn
Pate de Fromage
Patefine Fort
Pave d’Affinois
Pave de Chirac
Peekskill Pyramid
Pelardon des Cevennes
Pelardon des Corbieres
Pencarreg
Petit-Suisse
Picodon de Chevre
Pithtviers au Foin
Plateau de Herve
Poivre d’Ane
Pouligny-Saint-Pierre
Pourly
Prince-Jean
Provel
Pyramide
Quark
Quark (Australian)
Quatre-Vents
Quercy Petit
Queso Blanco
Queso de Murcia
Queso del Montsec
Queso Fresco
Queso Fresco (Adobera)
Queso Jalapeno
Queso Quesadilla
Regal de la Dombes
Requeson
Richelieu
Ricotta
Ricotta (Australian)
Rigotte
Romans Part Dieu
Rouleau De Beaulieu
Rustinu
Saga
Saint-Marcellin
Scamorza
Selles sur Cher
Selva
Serra da Estrela
Sharpam
Sirene
Somerset Brie
Soumaintrain
Sussex Slipcote
Taupiniere
Telemea
Texas Goat Cheese
Timboon Brie
Tomme des Chouans
Torta del Casar
Trois Cornes De Vendee
Truffe
Tupi
Tymsboro
Vacherin-Fribourgeois
Valencay
Venaco
Vendomois
Vieux Corse
Vignotte
Vulscombe
Washed Rind Cheese (Australian)
Weichkaese
Whitestone Farmhouse
Woodside Cabecou
Yarra Valley Pyramid

Cheeses of the World

Hard Cheese

Abbaye du Mont des Cats Abertam Ackawi Acorn Allgauer Emmentaler Anejo EnchiladoAnthoriroArdi GasnaAsiagoBalatonBarry’s Bay CheddarBasingBavarian BergkaseBeauvoordeBerkswellBlueBoeren LeidenkaasBraBuffaloCabralesCaerphillyCairnsmoreCanestratoCastellanoCastellenoCastelmagnoCastiglianoComteCooleaCoquetdaleCorleggyCotherstoneCotijaCoverdaleCrayeux de RoncqCrottin de ChavignolCurworthyCwmtawe PecorinoDenhany Dorset DrumDerbyDoolinDorset Blue VinneyDouble WorcesterDry JackDuddleswellDunlopDuroblandoDutch Mimolette (Commissiekaas)EmmentalEtorkiEvora De L’AlentejoFinlandia SwissFiore SardoFolded cheese with mintFour Herb GoudaFourme de MontbrisonFribourgeoisFriesekaasFriesianFromage a RacletteFrying CheeseGabrielGammelostGaperon a l’AilGarrotxaGornyaltajskiGospel GreenGowrieGrafton Village CheddarGranaGrana PadanoGravieraGruyereHalloumiHalloumy (Australian)Haloumi-Style CheeseHeidi GruyereHerriot FarmhouseIbericoIdaho GoatsterIdiazabalIsle of MullJarlsbergJindi BrieKadchgallKefalotyriLaguioleLairobellLancashireLarunsLavistownLeafieldLeicesterLeydenLincolnshire PoacherLlanboidyLlanglofan FarmhouseLoch Arthur FarmhouseLonghornLou PalouMahonMalvernManchegoManurMarble CheddarMenallack FarmhouseMihalic PeynirMontasioMonterey Jack DryNorthumberlandOrkney Extra Mature CheddarOschtjepkaParmesan (Parmigiano)Parmigiano ReggianoPecorinoPecorino RomanoPenbrynPioraPlymouth CheesePressatoPyengana CheddarQueso del TietarQueso IbericoQueso MajoreroQueso Para FrierRacletteRagusanoReggianitoRemedouRicotta SalataRomanoRoncalSaanenkaeseSainte MaureSalersSancerreSap SagoSardoSardo EgyptianSbrinzSchabziegerSeratSeriously Strong CheddarShelburne CheddarShropshire BlueSmoked GoudaSpenwoodSraffordshire OrganicStinking BishopSwaledaleSwissSyrian (Armenian String)TalaTeifiTillamook CheddarTomme d’AbondanceTyn GrugTyningUbriacoWellingtonWensleydaleWhite StiltonXynotyroYarg CornishZamoranoZanetti Grana PadanoZanetti Parmigiano Reggiano

Cultured Milk Method

Make sure all jars, pots and mixing implements are sterilized with boiling water.

Heat your 1lt milk to 85’C for 30 minutes and then cool to 35’C.

*Or if you prefer to use Long Life (UHT) milk you only need to heat the milk to working temperature of 35’C, as it already had enough heat in manufacture.

When the milk is cooled to 35’C, add 100ml of shop-bought yoghurt to the milk, mix thoroughly, pour milk into jars or containers and incubate over night at approx. 30’C in you stoves warming drawer. Should you not have a warming drawer, you can place the jars/containers in a cooler box with a jar of hot water (hot water bottle) to keep the temperature overnight.

Make sure the temp doesn’t go much colder than 28’C, but generally, keep it warm and draft free as the active mesophillic culture in the shop bought buttermilk/amazi needs the heat to be active.

Next morning – take it out of the warm drawer/cooler box and then chill in the fridge for a few hours. Ready to use.

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Yoghurt

Make sure all jars, pots and mixing implements are sterilized with boiling water.

Heat your 1lt milk to 85’C for 30 minutes and then cool to 42’C.

*Or if you prefer to use Long Life (UHT) milk you only need to heat the milk to working temperature of 42’C.

When the milk is cooled, add 50-100ml of shop bought yoghurt to the milk, mix thoroughly, pour milk into jars and incubate over night at approx. 38’C in you stoves warming drawer. Should you not have a warming drawer, you can place the jars in a cooler box with a jar of hot water (hot water bottle) to keep the temperature overnight.

Make sure the temp doesn’t go much colder than 35’C, but generally, keep it warm and draft free as the thermophile culture needs the heat to be active.

Next morning – take it out of the warm drawer/cooler box and then chill in the fridge for a few hours.    To serve spoon it out of the jar.

**Remember that homemade yoghurt is not as thick as shop bought yoghurt due to the fact that there are no stabilisers included.

You are welcome to use gelatin or Maizina if you so wish to thicken, but then do so before adding the shop bought yoghurt as the gelatin/maizina must first be cooked before the culture can be added. If this is what you prefer you can add some gelatin (0.5%= 5gr per 1lt milk) or starch (1%=10gr per 1lt milk) to your process when cooking out at 85’C for 30 minutes to thicken your yoghurt.

Homemade yoghurt is a joy to eat.

Just add some fruit or pulps/jams before eating.

You can even use some milk cold drink blends (e.g.Cabana) to flavor and colour it for the kids J

www.cheesemaking.co.za/shop

Buy my Kindle book at: https://www.amazon.com/Cheese-Making-Principles-Thinking-Makers-ebook/dp/B01LVZ1SEO/ref=sr_1_2?keywords=leon+the+milkman&qid=1585151616&sr=8-2

Milk Ricotta Method

Make sure all pots and mixing implements are sterilized with boiling water.

Heat your 1 lt milk to 90 Celsius.

On reaching the temperature of 90 Celsius add a pinch of citric acid or a tablespoon of vinegar/lemon juice and teaspoon of salt to the milk.

I like to put everything in same solution, before adding to milk.

Stir it through, switch off the stove and leave the milk to stand and cool down.

You will notice the milk curdling and the pieces sticking together.

Once cool enough strain through a spaghetti strainer lined with muslin cloth or linen type material.

When the whey has drained off you will be left with the milk ricotta.

www.cheesemaking.co.za/shop

Buy my kindle book: https://www.amazon.com/Cheese-Making-Principles-Thinking-Makers-ebook/dp/B01LVZ1SEO/ref=sr_1_2?keywords=leon+the+milkman&qid=1585151616&sr=8-2

Kom woon ‘n kaas kursus by in Clarens FS op 9,10 Oktober 2019 of in November 2019 in Stellenbosch

Kaas kursusse Suid Afrika

Cheese Courses South Africa

If you are an online visitor to our shop that stays in the USA or Canada, then please visit the Cheese Making Shop at https://Cheesemaking.Shop to buy local cheese ingredients and other supplies.

Browse the site for rennet, cheese cultures, yoghurt cultures, cheese cloth, calcium chloride and more!

Hope that helps you,

Leon the Milkman

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