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Cheese Makers

A group for those who make cheese to share their experiments, learnings and failures.  

A person who makes cheese is called a ... Cheese Maker.  I prefer the French term, Fromager. 

We have two "how to" instructional videos:

30 Minute Feta Making Lesson

11 Minute Glasshouse Blue Cheese Lesson

Location: Brisbane
Members: 32
Latest Activity: on Friday

The humbled cheese maker...

My mate, Jerri Case from the New England Cheese Making Company has been kind enough to give me another feature on their blog.

The link is for my: Glasshouse Blue.

I'm proud that our BLF site and the Cheese Makers group was able to grab some international attention from the site of the "Godmother of home cheese making" (Andy's phrase, not Rikki Carrol's).  

Discussion Forum

What I am making right now....

Started by Andrew Cumberland. Last reply by David de Groot on Friday. 89 Replies

The group is very quiet lately.  I'd like to know what you are all making in the way of cheese right now.  Continue

Tags: home, making, Cheese, Artisan


Started by David de Groot. Last reply by Andrew Cumberland Aug 27. 6 Replies

Ok, so after my second attempt at mozzarella, and second failure, I thought it might be good to share the experiences with failures and possible repurposing of the results.My first failed mozzarella turned in to a semi-reasonable haloumi, and was…Continue

So about that milk

Started by Andrew Cumberland. Last reply by Andrew Cumberland Aug 24. 45 Replies

A few of us now have agreed that the choice of milk makes ALL the difference when it comes to cheese. Cheap charlie $1 litre milk:  yes it makes cheese fine.  However, the texture is quite different. With my fetta, I found it produced a curd that…Continue

Tags: choices, milk, making, cheese, home

Cheese Vats

Started by Stuart Dunstan. Last reply by Dianne Caswell Aug 24. 16 Replies

Hi folks. Just wondering what equipment/setup you all use to get the right temperature when making your cheeses?So far I've just been using the waterbath method, using two polycarb tubs, a thermometer and a pot of simmering water on the stove to…Continue

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Comment by Andrew Cumberland on July 7, 2014 at 22:39

I've added the links to our 2 instructional videos on the very first "Information" section of the group.

Comment by Andrew Cumberland on June 8, 2014 at 22:11

Hey that looks pretty good Graham. I have to say, not entirely Jarlsberg looking but it looks great none-the-less. You know, our problem could be as simple as the milk. I suspect our Ozzie milk has a completely different bacteria mix to our northern hemisphere friends.  I'll be interested to see how different your Melbourne milk is to my subtropical Brisbane milk as well. 

Comment by Graham Morgan on June 8, 2014 at 21:11

Hi Andrew, how is the Jarlsberg adventure going? Attached photo is my latest effort. was interesting I followed the NEC recipe very closely and found after pressing that the surface was very "pock" marked and has now grown some interesting mould. I ripened it for two weeks at room temperature (Melbourne Autumn) and the into the cheese cave. It will need another few months but I have hope. The cheese has swelled like the last one so we may have eyes but I think that it is too small in size to get the "classic" Jarlsberg eyes. All fun.


Comment by Vanessa Thompson on June 5, 2014 at 10:46

wow check you guys out! those look like award winning cheeses too me! 

Comment by Andrew Cumberland on June 4, 2014 at 22:31

Another Glasshouse Blue ageing in the cheese fridge. 

Comment by Graham Morgan on April 29, 2014 at 23:20

Andrew, I reckon there are many ways to cheese heaven. The first attempt I did was using Mary's recipe and I have to admit it was not a bad cheese, in fact a good cheese. I think that I have better results following New England method and your advise and was overall happier with the result. Though it will be interesting to see how you go. I have another Jarslberg on the go at the it is aging at room temp 18 to 20 c and next week into the cheese cave. I do not wax cheese and just wash to develop a rind, Will post pictures as it develops. Keep us informed of your progress.

Comment by Andrew Cumberland on April 27, 2014 at 22:01

Hey Graham.  I've noticed two ways of making Jarlsberg.  New England Cheese Making suggest mesophyllic and provide a recipe accordingly.  Mary Karlin suggests thermophyllic and her recipe is different.  I found the following on the New England site with their p. shermanii bacteria:

This is not an acid producing culture and needs to be used with another thermophilic culture to convert the lactose and produce acid.
The success of this culture will depend on a warm aging period after an initial short ripening.

I think I might have another crack using the thermo with Mary's recipe. 

Comment by Graham Morgan on April 20, 2014 at 23:49

A very good looking cheese and one to be happy with. Eye shape is similar to what I get but not like the original. I think there is s that aspect that alludes us. I have the next trial in progress, interestingly I left in the press overnight with no cheese cloth wrapping, no weight and kept warm and in the morning it had a very pitted surface, this intrigues me but I have no ideas this point. It is currently doing the room temp aging (18 degrees, it is Melbourne after all). The cheese is starting to swell so will keep you posted. In cheese there is challenge.

Comment by Andrew Cumberland on April 20, 2014 at 18:47

Here's mine Graham.  

Comment by Andrew Cumberland on April 17, 2014 at 20:27

It looks great Graham.  My latest was left out for a full 2 weeks then waxed and moved to the fridge. It was waxed around a month ago (once it had swollen, I figured I could wax it without fear of splitting the wax).  I'll be happy if mine has the same eyes as yours. 


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