Brisbane Local Food
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.
Latest Activity: Nov 22
Started by Andrew Cumberland. Last reply by Andrew Cumberland Nov 5.
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
Started by Andrew Cumberland. Last reply by Andrew Cumberland Oct 11.
Any information about uses for whey. Continue
Started by Andrew Cumberland. Last reply by Andrew Cumberland Aug 23.
For anyone who wants to post lovely cheesy recipes. Continue
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.
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).
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.
Fetta might be supposed to be crumbly but the Fetta I buy never is. It's all good tasty cheese, crumbs or no!
And ours is super creamy Lissa. I've not been able to find a fetta that I think beats what we can make.
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.)
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!):
If I can manage to perfect this damn thing, I will post the final recipe for all to use.
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.
I nearly had a turn when I started reading your post - I thought you were going to have to go off cheese.
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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