How to make a hard cheese, aged in the refrigerator using easily obtained ingredients and equipment
Below is a pictorial guide for making a basic cheese suitable to be aged for several weeks in the refrigerator. Thank you, Lauretta, for helping take the pictures during our cheese making class this afternoon!
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You have a very interesting site. I was actually writing to get the name of the background music on the mozzerella-making video.
Thanks, Julie
The music is Europa played by Guitar Romantica, a duo of great guitarists who are also rocket scientists. They kindly gave me permission to use their music which can be purchased on itunes.
Richard has been making hard cheese at least once, and sometimes twice a week since we took your cheese making class! It was great! The cheese is so much better than store bought. Anuttama, your instructions were outstanding, and it was a perfect day! Thank you!
this playback thing makes it very difficult to look at the entry. a series of pictures would be better for me.
Very cool! I’m going to do this. Fankhauser recommends using rennet…what’s your take?
Dr. Fankhauser advocates using equipment and ingredients that you already have or that are available in any grocery store. However the rennet that is sold in the baking section of our local Supermarket is non-vegetarian and so I do order my vegetarian rennet from Glengarry Cheese Supplies. I ordered a liter of vegetarian rennet about 3 years ago and still have some even though I’ve given quite a bit away.
Thanks -
Thanks – so you do use vegetarian rennet in all your cheese then? Asked another way, is it possible to make the hard cheese without rennet?