After all, you can make your own bread at home (quite in fashion at the present time) or your yoghourt or fromage frais, or even your beer (yes, you can get the kit in packs to which you simply add water – non-chlorinated of course). So why not home-made cheese?
And if you live in Switzerland
I’ve just discovered an article about it in the Swiss weekly publication Agrihebdo…
The Museum Shops company (in the
Appenzeller cheese demonstration group in Stein) and the Switzerland Cheese
Marketing concern launched this Christmas a “domestic cheese operation”! A
unique experience for children, that is on sale in various cheese demonstration
outlets in Gruyère-Pringy (Fribourg), Affoltern in Emmental (Berne)
In the course of this activity, which should take at least two weeks, a child can learn how milk changes from liquid into solid and is transformed into cheese and can observe the gradual transformation of the product during its maturing time. The home-made cheese kit contains all you need to make cheese: the description of every stage in the process, a thermometer to check the temperature of the milk, a tablet of rennet containing an enzyme to make the milk curdle, a cutter, as well as a mould which allows the whey to run and gives the cheese its final shape.
I don’t think this idea exists in France (and Great Britain ?)