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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: 30
Latest Activity: on Saturday

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 on Saturday. 34 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

Cheese Caves

Started by Stuart Dunstan. Last reply by Andrew Cumberland Jul 5. 8 Replies

Hi everyone. Just found this group so thought I would introduce myself: I did a cheesemaking course with Graham Redhead about 8 weeks ago, and have since bought myself a kit and been busy making a few cheeses (several camemberts, persian feta, and…Continue

Making your own cultures

Started by Andrew Cumberland. Last reply by Andrew Cumberland Jun 19. 2 Replies

This thread provides information on how to make your own cultures.  That's right - starter and secondary cultures.  The most mysterious and potentially expensive part of cheese making is buying the cultures.  One night, I started to wonder.... what…Continue

Tags: make your own cheese culture, Roquefort, secondary, starter, culture

Recipes and Instructions to Make Your Own

Started by Andrew Cumberland. Last reply by Vanessa Thompson Jun 9. 52 Replies

A place where we can store specific recipes (including links to recipe sites) to MAKE CHEESE.  Not a place to post recipes that use cheese - they are under Using Cheese Recipes.  Continue

Tags: cheese, make, to, How

Comment Wall

Comment by Andrew Cumberland on December 14, 2012 at 17:30

Sorry, I miss out saying this is a "Brewers Choice" add.  No, I am not affiliated with them in any way, but I do shop there. 

Comment by Andrew Cumberland on December 16, 2012 at 0:22

Hey my Fellow Fromagers!  

I just thought I'd share with you that on Christmas Day, I intend to cut a cheese of my own invention.  This is not just one where I played with flavouring, I actually played with the recipe to see how she would perform.  This random craziness involved using a Farmhouse Cheddar recipe.  I added to that, some of the Swiss cheese bacteria, to see if I could get a nice blend of the two.  Cross ya fingers, cross ya toes... let's see how this baby turns out! (It's the one I posted a photo of - dressed in a fine red wax). 

Comment by Lissa on December 16, 2012 at 6:49

Any cheese is good cheese in my book. Sound like a tasty possibility.

Working my way through my Feta bit by bit but keeping enough to add to a salad for Christmas Day with all the family so I can have a little brag.

Gave some to my son (another Andrew - we'll call this one Andre) yesterday and his comment was, "isn't Feta usually crumbly?" but he did enjoy it. But then.....he likes all food.

Comment by Elaine coolowl on December 16, 2012 at 7:22

Fetta might be supposed to be crumbly but the Fetta I buy never is. It's all good tasty cheese, crumbs or no!

Comment by Andrew Cumberland on December 16, 2012 at 18:01

And ours is super creamy Lissa.  I've not been able to find a fetta that I think beats what we can make. 

Comment by Andrew Cumberland on December 16, 2012 at 21:10

I can't wait to push some cheese at you Elaine!  I've got a few different ones tucked away now.  I'll have to do another purple onion fetta, my family found it's hiding spot.  Anything that is not waxed seems like fair game at my place.  For some reason, I have them bluffed with the waxed ones.  (You wanna see my wise-man impression - I tap the waxed cheese and listen for the sound, then I look like I'm weighing it with my hands and finally I pronounce "No, this cheese it not ready yet." One day, they'll work out that I just read the date on the label.)

Comment by Andrew Cumberland on December 16, 2012 at 23:06

The Quest for Perfect Jarlsberg (or Learning From Mistakes Pt 2)

I doubt this crazy musing will mean much to people at the moment.  Never-the-less, my hope is that someone who is really keen will eventually find it useful.  

The issue:  I have a base recipe for Jarlsberg.  The first one I accidently under salted.  It tasted okay - the nutty flavour was definately there.  However, the texture was too tight (like chedar) which made the bubbles frequent but tiny.  It was also a tad to "stiff" for real Jarlsberg.  The second was over-salted - lost the nutty flavour completely.  Same problems with texture. 

So, I intend to test the following (with, I might add, a damn 6-8 week ageing delay!):

  1. Increase the bacteria pronomic shermanii (which gives the nutty flavour and the holes);
  2. Reduce the salt - which is tricky because I haven't opened one that has been salted properly - I'll give it a try with the proper levels and adjust once I've cracked a "correct" one;
  3. Decrease the cheese press weights - that will give me a softer, less chedar texture and should allow the bubbles to "congeal" better; and 
  4. Note to self: do not use Lipase - reading about something and tasting it are two different things - Lipase gives a deeper, more mature cheesy flavour but has a bitter after-taste which no Swiss needs.

If I can manage to perfect this damn thing, I will post the final recipe for all to use. 

Comment by Lissa on December 17, 2012 at 4:50

Sounds like the firm cheeses are a lot more of a challenge than the soft ones.

Speaking of which - I have realised I've become lactose intolerant again. For years I drank nothing but lactose free milk and changed to the organic full cream regular stuff about 6mths back. I could always eat cheese without suffering the nasty consequences and that doesn't seem to have changed thank goodness, but no more tall glasses of icy chocolate milk for me.

Comment by Andrew Cumberland on December 17, 2012 at 18:38

I nearly had a turn when I started reading your post - I thought you were going to have to go off cheese. 

Comment by Andrew Cumberland on December 17, 2012 at 23:24

Hmm - my fettas continue to go well now (it's almost basic) - direct infused purple onion, and the good old marinated garlic are my favs.

However, as you guys know, my big passion has become the search for the perfect Jarlsberg. There is just so much contradictory instruction out there - then it finally clicked tonight - how dumb am I? Let's pretend you want to make a Roghan Josh curry, or even a damn cup cake. You are going to have to trial a few recipes to get a really good one.

Jarlsberg is the same. So instead of beating myself up about
the cheese theory, I started comparing recipes. I actually think I now have a pretty good one - only 3-6 months to know! LOL.

And, I've produced a few interesting cheddars/swiss as I go - so there has been no real "failures."  Cheese making really is just a matter of following a good recipe.  

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