Cheese Ageing and Turning Log
Keep the affinage of each batch on paper. A wheel that turned out well was handled a particular way, and this is how you repeat it.
FP-11 1 page
Food production and artisan makers · FP-12
Cheese Make Batch Record
A free printable cheese making record sheet — milk, cultures and rennet with lot numbers, each stage of the make with target beside actual, and the curd yield.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Trace any wheel back to the milk and cultures it was made from. When a make comes out differently, the stage that drifted is on the page.
Who it is for
Artisan and farmhouse cheesemakers, dairy micro-producers and anyone making cheese to sell.
How to use it
- Record every ingredient with its supplier and lot or date before the make starts.
- Copy the target for each stage from your own make sheet into the target column.
- Write the actual time and reading against each stage as it happens.
- Fill in curd weight, number of moulds and green weight once it is out.
- Note where the whey went and the date the batch moved to the store.
What is on the sheet
One page, top to bottom:
Printed under the title: A single make from milk to mould: what went in from which lot, what the vat did at each stage, and how much curd came out.
Write-on lines: Cheese / make · Make date · Batch no. · Maker
Milk and additions — lot numbers are what let a batch be traced back
Table, 5 rows: Ingredient · Supplier / source · Lot or date · Quantity · Added at
Make stages — target copied from your own make sheet — none is printed here
Table, 7 rows: Stage · Time · Target (yours) · Actual · Notes
Write-on lines: Curd weight · Wheels / moulds · Green weight · Whey to · To store on
Questions
Is the stage list a recipe?
No. It is the order most makes follow, with no times, temperatures or acidities attached. Your targets come from your own make sheet; the actual column is the record of what your vat did that day.
Why lot numbers for milk and cultures?
Because a complaint or a failed batch is traced backwards. If you know which milk collection and which sachet of starter went into a make, you can find every other batch that shares them.
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