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If you happen to be listening to the BBC Radio 4 Food Programme today, you may hear me talking to Tim Hayward about making cheese at home!

DIY Foods – Tim Hayward meets the people taking ambitious food production into their own hands. Andy Mahoney makes his own cheese in the spare room of his house in South London. Hannes Viljoen makes his own biltong to give the taste of his native South Africa to his friends and family. And three friends in Guilford – Nick McDuff, Dick Nevitt and Nevin Stewart – have invented a new method for making cider in your kitchen.

Have a listen here: http://www.bbc.co.uk/programmes/b039bg57

Some cheeses such as camembert need to be stored in fridge, but others like halloumi can be made in a couple of hours, Mr Mahoney explains. In this picture he shows a home-made blue cheese. "I do quite like knowing how things work," he says. "It's quite a journey going through the process of making something like that."

Crazy blues

Some cheeses such as camembert need to be stored in fridge, but others like halloumi can be made in a couple of hours, Mr Mahoney explains. In this picture he shows a home-made blue cheese. “I do quite like knowing how things work,” he says. “It’s quite a journey going through the process of making something like that.”

Cheese fan Andy Mahoney has his own "cheese lab" in his spare room in south London. "If you look at some of the cheeses, people do get scared of them," he tells food writer Tom Hayward (left). He uses pans (one that fits into the other); milk; rennet; a dairy thermometer and two fridges to make his own cheese.

Tim & I inspecting the cheese

Cheese fan Andy Mahoney has his own “cheese lab” in his spare room in south London. “If you look at some of the cheeses, people do get scared of them,” he tells food writer Tim Hayward (left). He uses pans (one that fits into the other); milk; rennet; a dairy thermometer and two fridges to make his own cheese.

Update: pictures have now gone up on the BBC website here.

The cheeses pictured are a couple of blues I’ve been working on for a few weeks.  The rind is very rough and dusty, but the paste inside is nice and soft.  They were pierced a few days ago, and should be ready (along with a blog post!) in the next few weeks.

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