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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. 

This group is for Fromagers and Turophiles alike. 

We have two "how to" instructional videos:

30 Minute Feta Making Lesson

11 Minute Glasshouse Blue Cheese Lesson

Location: Brisbane
Members: 35
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

What I am making right now....

Started by Andrew Cumberland. Last reply by Andrew Cumberland yesterday. 122 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

Failures

Started by David de Groot. Last reply by Dianne Caswell on Monday. 18 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

Plan now for Christmas!

Started by Andrew Cumberland. Last reply by Andrew Cumberland on Monday. 4 Replies

We are running out of time for Christmas cheese making!  Here's my plan:this week: make Brisbane Nutty White (Swiss) which takes 6 weeks to mature.next week:  make Glasshouse Blue which takes 4 weeks to mature.next week also:  make feta which…Continue

Tags: cheeses, Christmas

Coating materials for ageing (wax, ash, etc)

Started by David de Groot. Last reply by Andrew Cumberland Oct 27. 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

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Comment by Andrew Cumberland on December 27, 2013 at 1:11

A link has been provided in Recipes to make a lovely creamy blue.  http://www.youtube.com/watch?v=y_JLRBYW9QE&feature=youtu.be

Comment by Andrew Cumberland on December 25, 2013 at 1:40

I have my three staple cheeses.... for those who don't understand that comment, please let me explain.  When I started making cheese, I decided I wanted 3 stables:  a fresh, a matured and a bloomy rind.  

I've developed my Purple Onion Feta, Brisbane Nutty White and Glasshouse Blue.  

The Feta is done, and I don't foresee making a better feta.  

Brisbane Nutty White is close but I am still trying to increase the bubble size.  (That will happen when we try to reproduce a secret recipe!) Taste is good, texture good but the bubbles are too small and even (like Graham's).

The Glasshouse Blue is wonderful.  It is probably my favourite.  I do want to make it less costly but even softer.  Hence, I will experiment with the amount of Rockforte and the addition of P. Candidum and Geo. Candidum.    I may well start a Bloomy Rind thread about that in the group. 

Comment by Lissa on December 17, 2013 at 4:28

Graham, no matter what, that is one terrific looking block of cheese.

Comment by Andrew Cumberland on December 16, 2013 at 19:20

Hey Graham - I reckon the main thing is to get the taste and texture right.  If you can do that, the rest is just aesthetics. 

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.

 

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