This is a study group for people in Tokyo Hackerspace that are interested in studying the art of cheesemaking at home. We'll be using store-bought milk and making cheese out of it using various techniques. We'll be doing both soft cheeses like cream cheese, feta, neufchatel, and mascarpone. We'll also be doing hard and semi-hard cheese like farmhouse cheddar, brie, camembert, and hopefully parmigiano (needs to be aged from 1-3 years so it's a bit questionable). There will also be a technical bent towards our techniques and we'll explore precision temperature control to heat milk and also modifying refrigerators to turn them into an adjustable temperature and humidity controlled cheese cave. We will also be watching DVD documentaries on traditional cheese making from various regions.

This study group is limited to members only. Each meetup will be 500 yen which goes towards purchasing cheese and equipment to make cheese.

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