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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: 32
Latest Activity: on Friday

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 David de Groot on Friday. 89 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


Started by David de Groot. Last reply by Andrew Cumberland Aug 27. 6 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

So about that milk

Started by Andrew Cumberland. Last reply by Andrew Cumberland Aug 24. 45 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

Cheese Vats

Started by Stuart Dunstan. Last reply by Dianne Caswell Aug 24. 16 Replies

Hi folks. Just wondering what equipment/setup you all use to get the right temperature when making your cheeses?So far I've just been using the waterbath method, using two polycarb tubs, a thermometer and a pot of simmering water on the stove to…Continue

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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.  

Comment by John Shaw on August 22, 2013 at 11:03
Hi Andy.
I mentioned to Lissa that I found this website after reading Ricki Carroll's article in her August Newsletter. I have subscribed to her Newsletter for some years when I became interested in making my own cheeses. I have had a lot of successes, and a few failures, but that is how we learn!
I retired from Qld Govt late last year, and admit that I have been so busy on other stuff I haven't made a cheese since retirement. Your Red Onion Fetta has motivated me to hone up my cheese-making skills. Previous fettas I have made from freeze-dried Goat Milk from a crown in Victoria. Slightly expensive with a strongish "gamey" taste which everyone (except my family) loved. Even went 50/50 with non-homogenized moo milk, but there was no pleasing some tastes.
Expect a comment once I've made what sounds like a delicious fromage. Catch you later. John.
Comment by Lissa on August 22, 2013 at 6:13

Wonderful write up Andy, so well done you! I've put the article in full on the website and featured it.


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