Brisbane Local Food

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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: 33
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. 111 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 Oct 3. 9 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


Started by marcus beech. Last reply by Dianne Caswell Oct 3. 3 Replies

hALLO FELLOW cheese meisters just did epic mozza rella fail4litres organic milk(macro)1 1/2 tsp citric acidwarm to 90 degadd one tablet of mad millie rennet sit 25 minutes turned to ricottawas splitting into little curds at the start and never got a…Continue


Started by Margaret kehoe. Last reply by Andrew Cumberland Sep 21. 10 Replies

HiI have made mozzarella lots of time and have work out beautiful.  But 2 times I have made it with Maleny Milk and it did not set. Why is this so I do not know.  I usually use Maleny milk to make all my cheese.  Lately have turn to 4 Real Milk with…Continue

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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.


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.


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