I have always dreamt of making cheese, and let's face it, If you can make cheese your are pretty much covered. Everyone loves cheese and you can exchange your cheese for things like bread and wine.

My partner in crime and neighbour Hjörtur and I studied the art and necessary equipment for a while and ended up purchasing a pack from the Moorland Cheesemakers. We got some mesophilic starter, 60ml animal rennet, dial thermometer, M3 cheese mould with a M5 follower, cheesecloth and some rocking jet black cheese wax. 

Our research was mainly based on these videos made by a hairy man with questionable taste in music and Dr Fankhouser's cheese page.

A tip: don't double your budget with a fancy cheese press, it is just as effective to pile books on the mould.

Our first attempt was some mix of the Cheddar and Gouda recipes made from 4 liters of whole milk from the store. But last night we went all out and made some more Gouda from unhomogenised milk (ekki fitusprengd).

We need to wait for 2 more weeks until we can taste it while turning it every day. It is a bit like watching paint dry but we are very excited to taste the black cheese of death.

Here are some videos from the first batch: