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Making Cheese Around the World, from Sardinia to Serbia

If there’s one food that everybody around the world loves, it’s cheese. Great Big Story’s resident cheese connoisseur and senior producer Beryl Shereshewsky introduces us to seven cheesemakers in seven countries, who show us their take on cheese. We sample all of it, of course—from Serbia’s donkey cheese to Wisconsin’s cheese curds to Sardinia’s casu marzu, full of maggots. Not to be outdone, Shereshewsky invites us into her New York City home where she makes the Indian cheese paneer for the first time, using her mother-in-law’s recipe.


10 cups whole milk
1/4 cup + 2 tbsp fresh lemon juice
That’s it!

Step 1
Boil whole milk in a pan, be careful it does not burn. Don’t use high heat and stir every so often.

Step 2
When milk starts to bubble, turn the heat down to low, and add the fresh lemon juice. It will curdle almost immediately so if you aren’t seeing curds, add more lemon juice little by little until you begin to see the curds.

Step 3
Give it a soft stir. Pour the curds over a colander lined with cheesecloth and rinse lightly with cold water.

Step 4
Bunch the cheese cloth into a ball, compressing the curds and hang for around 10 minutes so the rest of the water drips out.

Step 5
Form the curds into a disc or square shape and press between two plates and bowls with cans to weigh the top plate down.

Step 6
Put in fridge for around 30 minutes. Enjoy!

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