Say cheese!

Cheese is one of the most versatile ingredients that can be found in cuisines all around the world. Discover the best of cheese from homemade cheese, to cheese in salads, soups, in baking dishes and even in desserts. Bookmark our cheesy suggestions and try something new this week!

Comforting snacks and appetizers

Soups and salads

Must-haves on your cheese board

Select different types of cheese - fresh and mature, soft and hard - and complete with...

• Grapes • Figs • Honey • Jams • Chutneys • Bread sticks, toast and crackers • Olives • Walnuts • Almonds • Dried fruit

Perfectly melted oven bakes

4 Reasons to start making fresh cheese with Thermomix®

1. It’s easy

Milk needs to be heated to an exact temperature in order to curdle. With the TM6 Fermentation mode  , you have an environment of controlled humidity with temperatures between 37ºC and 70ºC, which remain stable and constant for periods of up to 12 hours.

2. You only need 2 ingredients

Homemade fresh cheese uses two essential ingredients: milk and rennet. Rennet is an enzyme that makes cheese "coagulate", solidifying the proteins in the milk. Rennet can be of animal origin (enzyme obtained from the calf's stomach), vegetable origin (thistle, lemon juice or vinegar) or of chemical origin (sold in most pharmacies). You can find animal rennet in most health food stores or online.

3. It’s totally natural

Making cheese at home allows you to choose exactly what goes into the cheese you consume. The flavour of your cheese will vary depending on the milk you choose, and with only 2 ingredients, your cheese will be completely natural.

4. Salt to taste

Season your cheese with as much salt as you like, or omit the salt altogether. Once your cheese is ready, you can even season it with spices or other condiments for exciting new flavours!

Wholesome pasta and risotto

Artisanal breads, pastries and savoury cakes

Perfectly tart and creamy desserts

Don't stop at cheesemaking

Discover more great ways to use the Thermomix® TM6 Fermentation mode .

Start fermenting