Growing local
Cheese Makers
Information
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:
Location: Brisbane
Members: 35
Latest Activity: Feb 3
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
So about that milk
Started by Andrew Cumberland. Last reply by Andrew Cumberland Feb 3. 51 Replies 1 Favorite
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
What I am making right now....
Started by Andrew Cumberland. Last reply by Andrew Cumberland Dec 17, 2014. 169 Replies 0 Favorites
The group is very quiet lately. I'd like to know what you are all making in the way of cheese right now. Continue
Plan now for Christmas!
Started by Andrew Cumberland. Last reply by Andrew Cumberland Nov 25, 2014. 5 Replies 0 Favorites
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
Coating materials for ageing (wax, ash, etc)
Started by David de Groot. Last reply by David de Groot Nov 25, 2014. 16 Replies 0 Favorites
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
Comment Wall
Add a Comment
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Comment by Andrew Cumberland on February 2, 2015 at 22:09 -
VERY proud of my wonderful students. They made Feta with Cranberry and goat's Ricotta.
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Comment by Andrew Cumberland on January 27, 2015 at 22:23
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I have one place spare for Sunday 1 Feb's cheese making course. Anyone who wants to learn to make feta and ricotta should let me know. Or, if you just wanna eat lots of cheese, sample some home made liquors, tour the Manor and generally indulge yourself. $50 and goes from 1 to around 5 pm. First in, best dressed.
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Comment by Lissa on January 1, 2015 at 7:04 -
Online group that might be worth checking out:
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Comment by Andrew Cumberland on November 18, 2014 at 17:50
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Noun[edit]. turophile (plural turophiles). a gourmet/connoisseur of cheese ...
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Comment by Elaine coolowl on November 18, 2014 at 17:38 -
Meaning? My dictionary/thesaurus doesn't know; Wikipedia says: Did you mean: typophile.
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Comment by Andrew Cumberland on November 18, 2014 at 14:02
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Added a new word to my cheesy arsnal today: Turophile.
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Comment by Andrew Cumberland on November 4, 2014 at 0:09
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Comment by Andrew Cumberland on October 29, 2014 at 23:47
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A quick update - people tried the Brisbane Nutty Blue at the garden visit (October 14). It was most popular.
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Comment by Andrew Cumberland on October 11, 2014 at 20:11
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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.
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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.
© 2015 Created by Farina Murray.
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