Photo Gallery

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Photo Gallery

In this place are presented photos from my processes of making different types of cheeses, which are in my interest in the cheesemaking. (Click on the photos to enlarge! Please, be patient, follow interesting photos! )

		Bieno cheese, traditional Macedonian cheese			Moulding and inoculation with Penicillium roqueforti of Blue chese
		Wraping in chestnuts leaves of young Banon for maturation			Smearing of Limburger with culture of Brevibacterium linens
		Camembert is ready to eat			Kneading of ball Mozzarella in hands
		Adding of cumin seeds in the curd for Leyden			Waxing of Trappist
		Saint-Maure overgrown with Penicillium candidum			Boiling of the moulded Ostiepok in hot water
		Sage-Derby, the middle layer is made with sage extract			Feta in can with olive oil and herbs
		Maturation of Manur			Cutting of the ripe curd for kneading for Mozzarella
		Salting of Selles-Sur-Cher with salt mixed with charcoal and mould cultures			Strainig of the whey for Ricotta
		Ostiepok after smoking			Coagulation of the milk with liquid rennet
		Dry salting of Bieno cheese			Mature Trappist with eyeholes in the curd
		Faulty Feta in brine			Draining of the curd in a cloth
		Soft Goat`s milk cheese with aromatic herbs			Smoking of Mozzarella
		Salting of the milled curd for Stilton			Is stinking, time is to eat Livarot
		Cutted Manur			Ripening of Bieno cheese on high temperature
		Scraping of the surface of the Blue cheese			Banon is ready for eating without chesnuts leaves
		Misting with Penicillium candidum of Camembert			My delicious Leyden
		Limburger at the time of ripening			Maturation of Selles-Sur-Cher in a cold room
		Moulding of Brie			Piercing of the Blue cheese

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This site was last updated 08/03/07