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: 13 hours ago

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

MOZZARELLA FAIL

Started by marcus beech. Last reply by Andrew Cumberland 13 hours ago. 2 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

Mozzerella

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

What I am making right now....

Started by Andrew Cumberland. Last reply by Andrew Cumberland Sep 20. 93 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

Tips and Tricks from a Queensland Blog

Started by Elaine coolowl. Last reply by Dianne Caswell Sep 19. 2 Replies

Liz the blogger has illustrated her 'Cheese-making Tips and Tricks' and some of the information may be of use to our cheesemakers. …Continue

Tags: cheese making

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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!

Comment by John Shaw on September 15, 2013 at 7:28
Well Andrew, you've caught me out. Haven't had time to get back into my cheese-making, but when I do, first will be your purple onion Fetta. It will be a little while yet, as I'm off to outback Queensland very soon to do some voluntary work In a Museum, followed by a slow trip back through Western Queensland towns I've never been to before. It currently 38° maximums in the area at the moment, so a bit tropical!
As I said above, I will give you a heads-up when I have made and tasted your recipe. I love Fetta; I love (raw) onion; I know I'm going to love purple onion Fetta. Fromage heaven! Ciao. John
Comment by Andrew Cumberland on September 15, 2013 at 1:10

Just thought I would share a simple pleasure that is hard to explain.  My hands smell like a mix of cheese and onion tonight.  It's a terrific reward for some easy work in the kitchen knocking out a few blocks of Purple Onion Feta.  

Comment by Andrew Cumberland on August 22, 2013 at 18:56

Glad you found us John!  Welcome on board mate.  I must admit, I love a good goat feta.  

 

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