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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 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.

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.

140608-210251.jpg

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.  

 

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