Author Topic: Hi, i'm Robin from adelaide australia  (Read 376 times)

Offline Robin A

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Hi, i'm Robin from adelaide australia
« on: September 10, 2013, 07:38:14 AM »
I've had one introductory class and made my first batch of feta at home. What to try next?


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Offline Homecheesejack

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Re: Hi, i'm Robin from adelaide australia
« Reply #1 on: September 10, 2013, 09:59:23 AM »
Hi Robin,

Really good to have you on board - I'm always excited to see a new member.

My advice would be to have a go at making your own simple soft cheese, something like a coulomnier.

The forum is an amazing place to get loads of help and advice. If you want a free starter guide (with no obligation), aimed specifically at the beginner, there's one on my website at www.homemadecheese.org.

I hope you have loads of fun!

Jack

Offline Tiss

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Re: Hi, i'm Robin from adelaide australia
« Reply #2 on: September 10, 2013, 11:49:46 AM »
I'm not sure what kind of milk you have, but crottin (goat milk) is really easy and delicious. I've had good luck with gouda too.

Offline Gürkan Yeniçeri

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Re: Hi, i'm Robin from adelaide australia
« Reply #3 on: September 10, 2013, 10:31:28 PM »
Go like this

feta --> halloumi --> mozzarella --> gouda --> cheddar




Offline Boofer

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Re: Hi, i'm Robin from adelaide australia
« Reply #4 on: September 11, 2013, 08:57:29 AM »
Go like this

feta --> halloumi --> mozzarella --> gouda --> cheddar
Guess I'd better back up...I missed doing the first three. :-\

I'd say Gouda would be a safe bet. Finished within a week, sealed in wax or vacuum-sealed, and aged for 2-60 months. :)

Welcome to the forum, Robin!

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.


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Offline Spellogue

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Re: Hi, i'm Robin from adelaide australia
« Reply #5 on: September 11, 2013, 12:58:35 PM »
Go like this

feta --> halloumi --> mozzarella --> gouda --> cheddar

Yeah, I made halloumi before feta and haven't made a moz yet. But what Gurkan suggests looks like a logical progression.  I suppose chèvre was my first cheese.  We raise goats.   I jumped into bloomy rinded cheeses straight away.  That is a style that we like to eat most.   

Lots of folks on the forum will recommend Caerphilly as a first pressed cheese.  It is a rather forgiving make and it ripens quickly so the rewards come quick.

What cheeses do you most like to eat? 
I can resist anything but temptation.      ~ Oscar Wilde