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: 34
Latest Activity: yesterday

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

Failures

Started by David de Groot. Last reply by Andrew Cumberland yesterday. 12 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

Coating materials for ageing (wax, ash, etc)

Started by David de Groot. Last reply by Andrew Cumberland on Monday. 8 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

What I am making right now....

Started by Andrew Cumberland. Last reply by Dianne Caswell on Monday. 112 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

MOZZARELLA FAIL

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

Comment Wall

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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. 

Comment by Andrew Cumberland on October 24, 2013 at 20:43

Here's what we are now looking at.  It was made on 8 October.  So just over 2 weeks later. 

Comment by Andrew Cumberland on October 21, 2013 at 20:24

She's got blue mould coming!  Ye hah! I flipped it yesterday and noticed there was some very clear blue mould on the underneath.  I'm dead happy with that. 

Comment by Lissa on October 12, 2013 at 5:47

Looks really professional Andy. Love a good blue vein cheese. Hope this one succeeds for you.

Comment by Andrew Cumberland on October 11, 2013 at 21:49

Here's a shot of the Coastal Blue.  Note the holes pierced through it to allow the blue mould to get air and bloom. (The silly red marks point them out.)

Comment by Andrew Cumberland on October 7, 2013 at 20:35

How things change.  The roquefort required cream.  No worries - I'll do a gorgonzola.  Holy cow!  You gotta add milk twice around 12 hours apart.  Forget that - it would require more than my regular 2 seconds of planning.  So, I went with a thing called a Coastal Blue.  If it works, I'll put the recipe up.  I ended up using 4.5 litres of milk and got 3 camembert sized wheels which is a pretty good return. 

Comment by John Shaw on October 2, 2013 at 7:32
Lots of luck Andrew. I'll certainly be interested in how it went. I find the blues most unpredictable to consistently make for tasty, aromatic, true blue cheese. I'll wait until yours is make, matured and given your taste test before I give it another go. Still a few weeks in the Central West for me, and I can't wait to give your Purple Onion Fetta a go once home. Cheers, and good luck.
Comment by Andrew Cumberland on October 1, 2013 at 23:33

Today at work, someone shared a most beautiful shop bought blue.  Really mild, beautifully creamy.  Yum.  Of course, that left me completely inspired.  I've decided on my next cheese - Roquefort blue.  Wish me luck, I'm going in!

 

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