Our Favourite Hard Curd Teaching Cheese; Feta.
Simply put Feta is our favourite teaching cheese for hard curd cheeses.
The process for most hard curd cheese making starts the same. Warm your milk, add Calcium Chloride and culture, allow to ferment and add the rennet. Once a clean break occurs you cut the curd and then rest the curd or start working it. The great thing about Feta that makes it an ideal cheese to cut your teeth on is that temperatures do not have to be as precise as with other cheeses and you get to start eating the cheese after just four or five days, after storing it in a regular fridge.