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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

9 Minute Halloumi Lesson

Location: Brisbane
Members: 38
Latest Activity: Dec 4, 2015

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 Jul 25, 2015. 183 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 Mar 13, 2015. 58 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 Nov 25, 2014. 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 Nov 25, 2014. 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 Lissa on December 4, 2015 at 5:37

I must make some more Feta. Maybe over the Xmas period. Mint sounds good.

Comment by Andrew Cumberland on December 3, 2015 at 21:46

Hmmm... putting fresh mint into the feta curd worked a treat!  Yum, I'll do that again!

Comment by Andrew Cumberland on July 25, 2015 at 17:56

If you check the group description, there is a new instructional video link provided for Halloumi. 

Comment by Andrew Cumberland on June 15, 2015 at 13:57

Cheap cheese moulds with whey containers!

The IGA has Systema containers on sale for a little over $3 for a variety of shapes and sizes. The free baskets inside these containers make excellent cheese moulds (they even have a handle!). The container itself ensures you don't end up with whey leaking through your fridge.

It's a great chance to pick up some very cheap moulds/forms.

Comment by Andrew Cumberland on May 27, 2015 at 20:28

My Brisbane Nutty Blue has a two stage aging process. The first few weeks in a coldish fridge allows the Flora Danica and Roqueforte to multiply. The second stage is in the cupboard. The higher temperature then allows the p. shermanii to do it's work. You can see the texture after only a week out of the fridge.

Comment by Andrew Cumberland on March 22, 2015 at 0:46

I might need a new forum in this group for courses.   In my basic course, we make Feta and Ricotta.  I'm tempted to do an intermediate course that makes Halloumi and Mozarella. There could be an advanced course that does Jarlsberg and Blue.  

Comment by Andrew Cumberland on March 10, 2015 at 21:50

Somebody (besides Karla) really wanted me to tell them when I was doing a how to making cheese course.  I can't remember who you were!!!  There is one on Sunday.  See the events section of the site. 

Comment by Lissa on March 5, 2015 at 5:12

Well done you and students! Looks delish. Very glad to hear the course was a success.

Comment by Andrew Cumberland on March 5, 2015 at 0:11

Next course at home is 15 March.  Cost is $50.  We make feta and ricotta ... and eat a lot of home made cheese.  LOL. This will pop up in Events soon.  There are only three places left. 

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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