Brisbane Local Food

Growing local

Information

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: 38
Latest Activity: on Wednesday

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 Dianne Caswell on Monday. 179 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. 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

Comment Wall

Add a Comment

You need to be a member of Cheese Makers to add comments!

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.  

Comment by Andrew Cumberland on April 17, 2014 at 20:27

It looks great Graham.  My latest was left out for a full 2 weeks then waxed and moved to the fridge. It was waxed around a month ago (once it had swollen, I figured I could wax it without fear of splitting the wax).  I'll be happy if mine has the same eyes as yours. 

Comment by Graham Morgan on April 17, 2014 at 19:00

Still on the path towards a Jarlsberg, attached photos are the latest effort and third try. Made the cheese in early Feb and aged it one week at room temp to get the "eye" development going ( Melbourne and house pretty constant at 22 degrees), then into the cheese cave for a bit over two months. The Eyes are no overly big but it is small cheese and it did swell impressively from the size it was out of the cheese press. Taste was great (even if i am biased but other did comment and liked it) and texture was as you would expect with this style of cheese.

Will start another one this week end but am not sure that I will make any changes this time round, maybe just a longer aging at Room Temp (now getting into winter so house will drop to 18 degrees or a bit lower).

Cheers in Cheese

Comment by Andrew Cumberland on December 27, 2013 at 1:11

A link has been provided in Recipes to make a lovely creamy blue.  http://www.youtube.com/watch?v=y_JLRBYW9QE&feature=youtu.be

Comment by Andrew Cumberland on December 25, 2013 at 1:40

I have my three staple cheeses.... for those who don't understand that comment, please let me explain.  When I started making cheese, I decided I wanted 3 stables:  a fresh, a matured and a bloomy rind.  

I've developed my Purple Onion Feta, Brisbane Nutty White and Glasshouse Blue.  

The Feta is done, and I don't foresee making a better feta.  

Brisbane Nutty White is close but I am still trying to increase the bubble size.  (That will happen when we try to reproduce a secret recipe!) Taste is good, texture good but the bubbles are too small and even (like Graham's).

The Glasshouse Blue is wonderful.  It is probably my favourite.  I do want to make it less costly but even softer.  Hence, I will experiment with the amount of Rockforte and the addition of P. Candidum and Geo. Candidum.    I may well start a Bloomy Rind thread about that in the group. 

 

Members (38)

 
 
 

Fresh Local Provisions: in Samford & Online

Organic Farm Share

Ads by Google

More Google ads

© 2015   Created by Farina Murray.

Badges  |  Report an Issue  |  Terms of Service