Fromage

Fromage is a cheesemaking mod available for Fabric and NeoForge.

Milk cows, goats, and sheep; prepare cultures; control the temperature of a Cheese Vat; process curds; press them into molds; and age your cheeses on a two-shelf aging rack.

Version 1.4.5 includes 27 final cheeses, optional JEI integration, detailed placeable cheese models, and hands-on eating and slicing mechanics.

Edam-making process

These images illustrate the recipe stages rather than the exact in-game crafting interfaces.

Features

• Cow, goat, and sheep milk
• Milk cauldrons that fill three Milk Bottles
• Milk Bottles that turn sour after one Minecraft day
• Five cultures: Fresh, Mesophilic, Thermophilic, Blue Mold, and Propionic
• Culture multiplication using Sour Milk
• Multiple Rennet recipes, including Calf Stomach brewing
• Low-, Medium-, and High-Heat vat processes
• Large, Medium, and Small Curds
• Small and wheel-sized presses with Drain, Light, and Heavy modes
• Washing, stretching, cooking, cheddaring, piercing, waxing, and aging
• Whey processing for Ricotta and Brunost
• An Iron Churner for skimmed milk, cream, and three types of slurry
• A two-shelf aging rack with persistent progress
• Placeable cheeses with eating, slicing, and directional portion models
• Optional JEI integration
• Equal gameplay and content support on both loaders

Cheeses

Fromage includes these 27 final cheeses:

• Fresh Cheese
• Brie
• Camembert
• Gouda
• Edam
• Cheddar
• Mega Mozzarella
• Parmesan
• Blue Cheese
• Goat Cheese
• Goat Feta
• Herbed Goat Cheese
• Feta
• Pecorino
• Sheep Blue Cheese
• Manchego
• Ricotta
• Brunost
• Quark
• Cottage Cheese
• Burrata
• Emmental
• Batch of Olomouc Curd Cheese
• Small Blue Cheese
• Small Sheep Blue Cheese
• Goat Blue Cheese
• Small Goat Blue Cheese

Mozzarella Balls and Stracciatella are also edible. Bad Cheese comes in two sizes and does not count toward the 27-cheese collection.

Basic cheesemaking

A normal milk-and-rennet batch follows these steps:

1. Add milk and the required culture to the Cheese Vat.
2. Place the correct heat source directly below it.
3. Add Rennet.
4. Cut the curds with the Curd Knife.
5. Complete any washing, stretching, cooking, or cheddaring step.
6. Remove the Whey with an empty Bucket.
7. Collect and press the curds.
8. Pierce, wax, craft, or age the result when required.

Normal batches produce eight identical curds. The Small Mold & Press consumes four individually slotted curds; the Wheel Mold & Press consumes eight.

Curds remember their processing temperature. The wrong stored heat cannot satisfy a press recipe.

Vat heat

The heating tray appears above Lava and Campfires, including unlit Campfires. Unlit Campfires provide no heat. Lava Cauldrons provide High Heat without displaying the tray.

Milk and cultures

• Cows provide vanilla Milk Buckets; goats and sheep provide separate Fromage milk buckets.
• Emptying an animal Milk Bucket into a Cauldron creates a full milk cauldron.
• A full milk cauldron fills three Glass Bottles.
• Milk Bottles become Sour Milk after one Minecraft day and retain their souring progress when moved, stored, or dropped.
• Crafting a culture with a Sour Milk Bottle produces two copies and returns the Glass Bottle.
• Adult cows have a 15% chance to drop a non-edible Calf Stomach. Brew it into Water Bottles to make Rennet.
• For blue cheese, add Mesophilic Culture before Blue Mold Culture.
• For Emmental, add Thermophilic Culture before Propionic Culture, then Rennet.

Aging rack

The Two-Story Cheese Aging Rack has two independently targeted shelves.

• Right-click an empty shelf with an aging-stage cheese to place it.
• Sneak-right-click to remove unfinished cheese.
• Remove completed cheese without sneaking.
• Use a Clock to check progress.

Unfinished cheese retains its remaining aging time when removed or when the rack is broken. Aging only progresses inside a rack.

Eating and slicing placed cheese

Finished placeable cheeses can be eaten with an empty-hand right-click while hungry.

• Large wheels contain eight portions.
• Small cheeses, Olomouc batches, and Mega Mozzarella contain four.
• Each successful-cheese portion restores 1.5 hunger icons.
• Aging-stage cheeses, including waxed cheeses, are inedible.

Use any item in #c:tools/knife to slice finished cheese:

• Crafting with a whole cheese returns all its portions.
• Right-clicking placed cheese cuts off one portion without requiring hunger.
• Mining with a tagged knife returns only the remaining portions.
• Damageable knives lose one durability per slicing action.
• Mega Mozzarella returns Mozzarella Balls; Olomouc returns individual pieces.

Untouched finished cheese drops itself when broken normally. After any portion is eaten or cut away, ordinary breaking drops no cheese.

Every cheese recipe

For the normal recipes below, add Rennet after the cultures, then drain and collect the curds after completing any required vat processing. Aging times are in Minecraft days.

Fresh Cheese

• Cow Milk + Fresh Culture at Low Heat; cut once.
• Small Press: four Large Curds, no additive, Drain mode.
• Ready immediately.

Brie

• Cow Milk + Mesophilic Culture at Low Heat; cut once.
• Wheel Press: eight Large Curds + White Mold Coating, Drain mode.
• Age for one day.

Camembert

• Use the same vat process as Brie.
• Small Press: four Large Curds + White Mold Coating, Drain mode.
• Age for one day.

Gouda

• Cow Milk + Mesophilic Culture at Medium Heat; cut twice and wash with a Water Bucket before draining.
• Wheel Press: eight washed curds + Water Bucket, Light mode.
• Age for three days.

Edam

• Make washed curds as for Gouda.
• Wheel Press: eight washed curds + Water Bucket, Heavy mode.
• Craft with Cheese Wax, then age for three days.

Cheddar

• Cow Milk + Mesophilic Culture at Medium Heat; cut three times and drain.
• Use the Curd Knife once more at Medium Heat to cheddar the drained curds.
• Wheel Press: eight cheddared curds + Salt, Heavy mode.
• Age for five days, or wax before aging for four days.

Mozzarella and Mega Mozzarella

• Cow Milk + Thermophilic Culture at High Heat; cut twice.
• Use an empty hand at High Heat before draining to stretch the curds.
• Small Press: four stretchable curds + Water Bucket, Light mode → four Mozzarella Balls.
• Craft four balls together to make Mega Mozzarella.

Parmesan

• Cow Milk + Thermophilic Culture at High Heat; cut three times.
• Use an empty hand at High Heat before draining to cook the curds.
• Wheel Press: eight cooked curds + Salt, Heavy mode.
• Age for eight days.

Blue Cheese

• Cow Milk + Mesophilic Culture + Blue Mold Culture at Medium Heat; cut twice.
• Wheel Press: eight Medium Blue-Mold Curds + Salt, Light mode.
• Pierce with a Cheese Needle, then age for five days.

Goat Cheese

• Goat Milk + Fresh Culture at Low Heat; cut once.
• Small Press: four Large Curds, no additive, Drain mode.
• Ready immediately.

Goat Feta

• Goat Milk + Mesophilic Culture at Medium Heat; cut twice.
• Small Press: four Medium Curds + Water Bucket, Light mode.
• Age for three days.

Herbed Goat Cheese

• Goat Milk + Mesophilic Culture at Medium Heat; cut twice.
• Small Press: four Medium Curds + Herb Mix, Drain mode.
• Age for one day.

Feta

• Sheep Milk + Mesophilic Culture at Medium Heat; cut twice.
• Small Press: four Medium Curds + Water Bucket, Light mode.
• Age for three days.

Pecorino

• Sheep Milk + Thermophilic Culture at High Heat; cut three times.
• Use an empty hand at High Heat before draining to cook the curds.
• Wheel Press: eight cooked curds + Salt, Heavy mode.
• Age for five days.

Sheep Blue Cheese

• Follow the Blue Cheese process using Sheep Milk.
• Wheel Press: eight Medium Blue-Mold Sheep Curds + Salt, Light mode.
• Pierce with a Cheese Needle, then age for five days.

Manchego

• Sheep Milk + Mesophilic Culture at Medium Heat; cut twice.
• Wheel Press: eight Medium Curds + Water Bucket, Light mode.
• Age for three days.

Ricotta

• Empty vat: Whey Bucket + Sour Milk Bottle at High Heat.
• Collect four Ricotta Curds with an empty hand.
• Small Press: four curds, no additive, Drain mode → four Ricotta.

No Rennet, cutting, draining, or aging is required.

Brunost

• Empty vat: Whey Bucket + any fresh Cow, Goat, or Sheep Milk Bottle at High Heat.
• Collect four Brunost Mixture with an empty hand.
• Small Press: four mixture, no additive, Drain mode → one Brunost.

No Rennet, cutting, draining, or aging is required. Sour Milk does not work.

Quark

• Skimmed Milk + Fresh Culture at Low Heat, without Rennet.
• Maintain Low Heat for four minutes of loaded processing. Wrong heat resets progress.
• Leave the set batch uncut, drain the Whey, and collect four Quark.

Cottage Cheese

• Prepare the same acid-set batch as Quark, then cut twice.
• Use an empty hand at Low Heat to cook, then wash with a Water Bucket before draining.
• Drain the Diluted Whey and collect four Washed Cottage Curds.
• Small Press: four curds + Cream Bottle, Drain mode → four Cottage Cheese.

Olomouc Curd Cheese

• Small Press: four Quark + Salt, Drain mode → one unripened batch.
• Dry on an Aging Rack for one day.
• Apply a Water Bottle to the dried batch on its shelf.
• Age for another three days to finish a four-portion batch.

Individual finished pieces can be placed and stacked into a four-piece pyramid, or crafted into a full batch.

Burrata and Stracciatella

• Craft a Mozzarella Ball + Cream Bottle + Bowl + tagged knife → Bowl of Stracciatella.
• Craft Stracciatella + another Mozzarella Ball → Burrata, returning the Bowl.
• Stracciatella is also edible and returns its Bowl when eaten.

Emmental

• Cow Milk + Thermophilic Culture, then Propionic Culture, then Rennet at High Heat.
• Cut three times and use an empty hand at High Heat to cook. Do not wash.
• Wheel Press: eight Cooked Emmental Curds + Water Bucket, Heavy mode.
• Age for eight days. No piercing is required.

Small Blue Cheese

• Follow the cow Blue Cheese vat process.
• Small Press: four Medium Blue-Mold Curds + Salt, Light mode.
• Pierce and age for five days.

Small Sheep Blue Cheese

• Follow Small Blue Cheese using Sheep Milk.
• Small Press: four matching curds + Salt, Light mode.
• Pierce and age for five days.

Goat Blue Cheese

• Follow the Blue Cheese vat process using Goat Milk.
• Wheel Press: eight matching curds + Salt, Light mode.
• Pierce and age for five days.

Small Goat Blue Cheese

• Follow the Goat Blue Cheese vat process.
• Small Press: four matching curds + Salt, Light mode.
• Pierce and age for five days.

Water Buckets and Cream Bottles used in pressing return their empty containers.