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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

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

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

What I am making right now....

Started by Andrew Cumberland. Last reply by Andrew Cumberland Dec 17, 2014. 169 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

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 week:  make Glasshouse Blue which takes 4 weeks to 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

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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.

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. 

Comment by Lissa on December 17, 2013 at 4:28

Graham, no matter what, that is one terrific looking block of cheese.

Comment by Andrew Cumberland on December 16, 2013 at 19:20

Hey Graham - I reckon the main thing is to get the taste and texture right.  If you can do that, the rest is just aesthetics. 

Comment by Graham Morgan on December 16, 2013 at 19:15

My first try at Jarlsburg, It has most of the mistakes humanly possible with type of Cheese, wrong culture, cut curds too small, pressed at too high a pressure. Result the holes are too small but it does have a nice soft texture, great smell and good taste. Andrew, will follow your advise over Christmas and try another batch. Wish me luck and I will keep you posted.

Comment by Andrew Cumberland on November 22, 2013 at 23:41

So, I cracked that blue tonight.  OMG - it is VERY nice.  In all honesty, probably the nicest blue I've ever eaten. 

Comment by Andrew Cumberland on November 5, 2013 at 20:06

I've put a detailed instructional video in the Recipes and Instructions section of the group.  Be warned, it's 30 minutes long but shows you pretty much everything. 


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