RindLog Beyond the Recipe: Tracking a Cheese From Make Day to the First Cut
The true challenge of home cheesemaking is rarely the initial process of warming the milk or adding the culture. Instead...
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RindLog 
RindLog Rennet, Curd, and Press: Logging a Make Day for Real Reproducibility
A single drop's difference on make day can completely alter the destiny of a cheese. Reducing the amount of rennet by ev...
RindLog Turning Daily Cave Readings Into a Temperature and Humidity Chart
Many home cheesemakers dedicate themselves to a strict routine of opening their aging environment every day, checking a ...
RindLog Flip, Wash, Wax: Not Forgetting a Task Months Into Aging
You carefully prepare your cheese wheel, press it to perfection, and place it inside your aging environment. For the fir...
RindLog Why a Fresh Chèvre and an Aged Tomme Need Different Records
A fresh Chèvre, ready to enjoy alongside a warm loaf of bread within days of draining, has very little in common with an...
RindLog Same Recipe, Different Result: Comparing Batches to Find Out Why
It is a common source of frustration for many home cheesemakers: you follow the exact same recipe down to the last gram ...
RindLog Salt, Acid, and the Cut: Recording a Tasting in Words and Photos
The moment of slicing into a cheese wheel after months of quiet aging represents the ultimate highlight of the entire ho...
RindLog Counting Down to a Finish Date That’s Months Away
When the aging timeline for a batch of cheese stretches from several weeks to more than a year, time itself becomes an e...
RindLog Make Day, Halfway Point, Reveal: Three Moments Worth Sharing
When a home cheesemaker spends months tending to a ripening wheel, a natural desire eventually emerges: the urge to show...
RindLog Getting Ready for a New Phone: Backing Up a Cheese Log
When you choose to keep your home cheesemaking notes private and stored entirely on your own phone, you enjoy complete d...