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Sui Generis Brewing

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Cheese Making

Posts on cheese and cheese making.

Cheese with alte blowing
Cheese Making Food 

Late Blowing in Cheese Making

March 10, 2023March 10, 2023 Bryan 0 Comments cheese, contamination, food safety, milk, pasturizaiton, raw milk

A look at the cause and prevention of a common and dangerous form of contamination in cheese making – late blowing.

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Cheese showing early blowing
Cheese Making Food 

Early Blowing in Cheese Making

March 7, 2023March 10, 2023 Bryan 0 Comments cheese, contamination, food safety, milk, pasturizaiton, raw milk

A look at the cause and prevention of one of the more common forms of contamination in cheese making – early blowing.

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Cheese Making Fermented Foods Food 

The Methylene Blue Test

October 12, 2022October 12, 2022 Bryan 2 Comments cheese, milk, pasteurization, raw milk

A few months ago I wrote a cheese-focused article on the safety and organoleptic qualities of raw milk. During that

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Cheese Making Fact or Fiction? Fermented Foods Food 

Fact or Fiction – Safety and Health of Raw Milk

July 29, 2022July 29, 2022 Bryan 32 Comments cheese, fact or fiction, milk, raw milk, yoghurt, yogurt

There are a lot of claims regarding the safety and dangers of consuming raw milk. This article takes a critical eye to separate hype from reality.

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cheese, beer, mead
Cheese Making Food Homebrewing Recipes 

Beer into Cheese, and Cheese into Mead

July 5, 2022July 5, 2022 Bryan 2 Comments beer, cheese, mead, recipe, stout

Companion blog post for my newest video. Contains the recipes for the cheese, beer, and mead featured in the video.

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Beer-Adjacent Foods Cheese Making Fermented Foods Food 

Poutine!

January 18, 2022January 18, 2022 Bryan 0 Comments cheese, fermented food, food, poutine, recipe

A post all about one of the best beer-adjacent foods which also happens to be a fermented food! Saddle up and learn how to make poutine!

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camembert cheese in an aging container
Cheese Making Food 

Addressing Rennet & Setting Issues in Late-Season Milk

December 29, 2021December 29, 2021 Bryan 0 Comments cheese, curd, curd set, milk, rennet

Rennet is to cheese what amylase is to beer…but this is not what I expected to be writing for my

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Recent Posts

  • The Fifty Meter Beer Project Part 7 – Babies!
  • The Fifty Meter Beer Project Part 6 – Stealth Hops!
  • The Fifty Meter Beer Project Part 5 – Transplanting the Hops
  • Garlic Hop Shoots Raclette
  • The Fifty Meter Beer Project Part 4 – Time to Make Some Hop Cuttings.

Recent Comments

  • Bryan on I Get Around – Wild Yeast Version
  • Luca on I Get Around – Wild Yeast Version
  • Bryan on Introduction to the The Fifty Meter Beer Project
  • Matt on Introduction to the The Fifty Meter Beer Project
  • Bryan on Introduction to the The Fifty Meter Beer Project

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