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
RindLog 
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...
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...
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...