What’s your 2026 cheesemaking resolution?

[crustycry]

Happy New Year, fellow curd nerds! In 2025 I kept saying I’d master blue cheese, but the mold had other plans. For 2026, my resolution is to finally nail a Stilton‑style batch.

What about you? Any new styles you’re itching to try, aging upgrades on the horizon, or a heroic attempt to keep the cheese fridge from turning into a science experiment?

 

[cheesenerd_]

I'm thinking of moving beyond simple cheeses and experimenting to make ore complex and tricky aged style cheeses like a true Stilton, Parmigiano Reggiano, or maybe a Camembert/Brie