Author Topic: greetings from tasmania AUSTRALIA  (Read 536 times)

curd nerd

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greetings from tasmania AUSTRALIA
« on: December 01, 2012, 09:46:11 PM »
been making cheese for about 2 x years since my retirement from DISTILLING WHISKY .....mainly  herbs and spices , smoked CHEDDAR......CAMEMBERT,,,,,,,,,BLUE VEIN,,,,,,,,and am currently trialling giving a CAMEMBERT a washed rind
using B.LINENS

my main interest is in the area of equipment therefore i am the proud owner of a converted wine fridge which is temp, controlled automatically between 9-12 degrees centigrade and 95% humidity,,,,,,,,,,,,,a long term hard ,waxed cheese ripening fridge which runs between 7-8 degrees centigrade

a smoker which has a 15 litre stainless fire box with 3 x metres of 50mm stainless pipe and a 20 litre smoke box which has a built in heat exchanger at the point of smoke entry,,,,,,,,,cherry and apple wood are preferred to create the smoke and occasionally , chipped up WHISKY barrels which have no further use

my name on the police most wanted list is BRIAN and my forum name is CURD NERD

my thanks to the forum's administrators for such an easy to navigate site


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Offline Schnecken Slayer

  • Mature Cheese
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  • Location: Newcastle, Australia
  • Posts: 429
  • Cheeses: 14
  • Making cheese since October 2012
Re: greetings from tasmania AUSTRALIA
« Reply #1 on: December 02, 2012, 02:30:25 AM »
Hi Brian,

I suppose you still have some samples from the distillery on hand?
Let me check the flights from Ncle to Tas...  ;D

Cheers,
Bill.
-Bill
One day I will add something here...