Nöst II, 08 May 2021, Done 10 July 2021


This will be the recipe I will use, until I write another one. This is the culmination of a lot of YouTube viewing, a lot of reading an a little bit testing, as this is my third cheese. I will number the cheeses with roman numerals, hence this cheese's name, «Nöst II».

So let us begin:

Nöst I, 30 Apr 2021 - Done 30 June 2021

I was learning from the last time, when the cheese turned out just a tad to small for my rib-roll-press, I used 5 l whole milk this time, 


First Aged Cheese, Part 1

I am sorry that I do not have pictures of the first part of the process, but I will give you the method I used here. Next cheese will have pictures of all parts of the process.

Well I started off by slowly warming 4 liters of whole milk (4% fat) to 30° Celsius (oh yeah, we're metric - only metric here - you guys with 12 fingers and toes must manage for yourself).

First Cheese!

Of cause it was more or less a failed attempt, but I managed to save it and it turned out quite fine actually.

Now, how did I do this, what went wrong and what went right?