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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. 

This group is for Fromagers and Turophiles alike. 

We have two "how to" instructional videos:

30 Minute Feta Making Lesson

11 Minute Glasshouse Blue Cheese Lesson

Location: Brisbane
Members: 35
Latest Activity: 15 hours ago

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 Andrew Cumberland 15 hours ago. 129 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

So about that milk

Started by Andrew Cumberland. Last reply by Andrew Cumberland 16 hours ago. 46 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

Plan now for Christmas!

Started by Andrew Cumberland. Last reply by Andrew Cumberland 16 hours ago. 5 Replies

We are running out of time for Christmas cheese making!  Here's my plan:this week: make Brisbane Nutty White (Swiss) which takes 6 weeks to mature.next week:  make Glasshouse Blue which takes 4 weeks to mature.next week also:  make feta which…Continue

Tags: cheeses, Christmas

Coating materials for ageing (wax, ash, etc)

Started by David de Groot. Last reply by David de Groot 18 hours ago. 16 Replies

So, I've been thinking of late about different things to coat your rind with while ageing. Obviously you can wax your cheese, form a natural rind, wash your rind, use fine ash, etc but I got to thinking, could you use dried, spent coffee grounds…Continue

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Comment by Andrew Cumberland on November 18, 2014 at 17:50

Noun[edit]. turophile (plural turophiles). a gourmet/connoisseur of cheese ... 

Comment by Elaine coolowl on November 18, 2014 at 17:38

Meaning? My dictionary/thesaurus doesn't know; Wikipedia says: Did you mean: typophile

Comment by Andrew Cumberland on November 18, 2014 at 14:02

Added a new word to my cheesy arsnal today: Turophile.  

Comment by Andrew Cumberland on November 4, 2014 at 0:09

Afternoon teas in Strasbourg are a touch exceptional !!!

Comment by Andrew Cumberland on October 29, 2014 at 23:47

A quick update - people tried the Brisbane Nutty Blue at the garden visit (October 14).  It was most popular.

Comment by Andrew Cumberland on October 11, 2014 at 20:11

I'm too scared to go taste my Brisbane Nutty Blue - which was my blue Jarlsberg.  

I've been in France for a few weeks, including the Munster valley.  I must write something for the group about that.  I'm sure I have pix somewhere. 

Comment by Graham Morgan on October 11, 2014 at 20:05

Found mt third attempt at Jarlsberg lurking in the back of the cheese cave. Might have left it a bit long but not to any detriment.

Comment by Andrew Cumberland on October 2, 2014 at 5:07

That's great Margaret!  So, with Deb's Jarlsberg - I gather the holes were smaller than the big ones you see in the shops?  I can get the taste, I can get the texture, but I cannot get big holes (for love nor money!)

Comment by Margaret kehoe on October 1, 2014 at 21:18

My cheese workshop with Deb Allard from "Cheeses Loves You" at Burringbar (just north of Brunswick Heads) was enlightening.  It was great to learn from Deb who had not only owned a successful cheese factory but had been the principal cheese maker.  Deb de-mysterfied  many the processes outlined in texts and on U-Tube.

We tasted many cheeses.  Deb's Jarlsberg had lots of little holes and at six weeks was ready to eat.  Deb's Stilton was very blue. Her Goat Valency was to die for.  I am going to try making the Valency.

Deb critiqued my Farm House Cheddar, my Pepato (a pepper cheese) and my Camembert and advised that they were good.  Deb has does not mind if I share her recipes.

Margaret

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.

 

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