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Author Archives: Em

Why make cheese?

Cheese making is fast, simple, and fun. Here's a few reasons why cheese makers love what they do!   For starters there's nothing more likely to impress friends or family than being able to serve them delicious homemade cheese. Cheese made by you, with your own hands, in your own kitchen!   Not everybody wants additives and preservatives in their food. As you're making the cheese yourself, you know exactly what's in it. Our kits contain citric acid, organic sea salt, vegetarian rennet and nothing else. Read More...

Burns Night

Robert Burns was born on the 25th of January, 1759. He was witty, unbridled creatively, and driven. He believed in equality and could not stomach hypocrisy. He was a fiercely proud Scot. All of these virtues have become ingrained in what it is to be Scottish, and are the reasons why we celebrate his birthday each year. What better way to honour the great man's life than through poetry and food? Each Burns Night has its own unique flavour, but most have at least Read More...

Tweet to eat

We've had some truly fantastic pictures sent in over the past few weeks. It seems like Santa was very generous with his Big Cheese Making Kits this year. We've added lots of your photos to our Your Cheesy Snaps. Is yours there? Just after Christmas, one of our lovely Twitter followers, Amber Smith, sent us a series of tweets and photos of her halloumi making escapades, and I thought I'd share them with you here. It started with a tweet. https://twitter.com/Kid_Kadoo/status/551169532958887936 We started to Read More...

Whey to go!

One of our lovely Twitter followers, @Reddoorgarden, recently pondered the use of the whey from their cheese making. A retweet later and The Big Cheese Community was offering advice on different ways to use leftover whey. This seemed a good idea for a blog post. Whey: what is it? Whey is a liquid by-product of cheese making, gathered after milk has been curdled and strained. Whey consists of milk sugars, minerals, albuminous protein, and of course water. It contains all the essential Read More...

Your Cheesy Christmas Snaps

Happy New Year lovely cheese makers! For our first blog of 2015, we thought we'd have a look at some of the wonderful photos  you've sent in over the festive season.     @becsimms: Santa (@spellstef) got me a goats cheese making kit for Christmas! Can't wait to try it out...     @wee_sweetie: Sister LOVES her mozzarella kit!     @RhiannonEvans14: Definitely winner of most exciting Christmas present @bigcheesemaking love halloumi can't wait to give it a spin!     @littlemegmum: Look what I got for Crimbo!!!! Too yummy for Border Terriers me thinks!!!     @johill2009's wonderful goat cheese!       @Happy_Appetite: Great Read More...

Big Cheese Round Up

Hello! It's beginning to feel a lot like Christmas, else it is here at Big Cheese HQ! You may have seen us in various newspapers and magazines over the last few weeks, so we thought we'd do a wee blog that pops all the recent exciting Big Cheese press in one place! Just click on the photos to see the full article! First up, this fantastic piece on cheese making by @emmacowing in The Daily Mail.   Next this wonderful article in Prima Baby Read More...

Leek, chorizo & goat’s cheese tortilla

Recipe found on British Leeks. Serves 4 Ready in 20 minutes 1 tbsp olive oil 80g/3oz chorizo sausage, use the cooking type if you can, sliced 3 medium leeks, trimmed and sliced 500g/1lb 2oz leftover (new or old) cooked potatoes, thickly sliced a few sprigs fresh rosemary, needles roughly chopped 6 large eggs, beaten and seasoned with salt and pepper 100g/4oz goat’s cheese, or use mozzarella or another melting cheese 1. Heat the oil in a medium non-stick frying pan, then add the chorizo. Sizzle for 5 minutes until Read More...

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

Recipe found on how sweet it is. serves 4 2 tablespoons olive oil 2 tablespoons unsalted butter 3 garlic cloves, minced or pressed 1 1/4 cups arborio rice 1 cup of your favorite red wine 3-4 cups low-sodium chicken stock 6 ounces goat cheese 3 cups sliced mushrooms 1/4 teaspoon salt 1/4 teaspoon pepper fresh basil for topping   In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized. While mushrooms are cooking, Read More...

Bacon Wrapped Dates with Chorizo & Goat Cheese

Recipe discovered on Cook & Be Merry Makes 12 Appetizers ¼ pound chorizo sausage 12 Medjool dates 6 slices of bacon 6 tablespoons goat’s milk cheese 1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or foil. 2. Cook the crumbled chorizo over medium heat until no longer pink. Drain on paper towels. 3. Slice each date halfway through lengthwise down one side. Open far enough to remove and discard pit. 4. Fill each date with about ½ tablespoon chorizo and ½ tablespoon Read More...

Ricotta Filo Bake

Recipe originally on Female First. This mouth-watering recipe is perfect for any vegetarians you have dining with you this Christmas, it’s light yet delicious and can be used again and again after Christmas is over. Ingredients To make the strudel pastry from scratch: 250g strong white flour 125ml Luke warm water 2-3tbsp oil Approx 100g butter, melted *Alternatively, buy one packet of readymade filo pastry For the Mushroom Filling: 2oz of butter 1 clove chopped garlic 300g mixed mushrooms roughly chopped 150g Spinach 250g ricotta cheese 50g chopped mixed dried fruit and nuts 100grms Parmesan 50g Read More...