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Author Topic: Howdy from NSW, Australia  (Read 2133 times)

fsryrrwng

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Howdy from NSW, Australia
« on: September 01, 2015, 07:29:48 AM »
G'Day!
Yep another Aussie.
I've been a long time lurker on the forums so thought I'd come out form the shadows and introduce myself.
I have been making cheese for quite a few years now and this forum has been plenty of help along the way.

So about me: I live in the central tablelands in NSW (near Mudgee) about 4 hours from Sydney. Cheesemaking started when I got a cheese making kit for a birthday. Started (as everyone does I assume) with the simple fresh cheeses and slowly worked through them all till I found the ones I like to make and eat. One day I might get a few goats (goats are more suited to small acreage) and create cheese from beginning to end... but until them I am happy to use milk from a 'nearby' dairy once a month for my cheese making.






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Offline H-K-J

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Re: Howdy from NSW, Australia
« Reply #1 on: September 01, 2015, 03:24:21 PM »
Welcome to the forum
Pictures of your cheeses (good or bad) is a requirement (JK)
Enquiring eyes want to see
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fsryrrwng

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Re: Howdy from NSW, Australia
« Reply #2 on: September 02, 2015, 03:24:56 AM »
Quote from: H-K-J on September 01, 2015, 03:24:21 PM
Pictures of your cheeses (good or bad) is a requirement (JK)

heh heh
<--- thats one.

here is another pic of the same cheese
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fsryrrwng

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Re: Howdy from NSW, Australia
« Reply #3 on: September 02, 2015, 03:27:26 AM »
Another - this one was a pepato.
I used pink peppercorns and they ended up altering the colour of the cheese to a faint orange.


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fsryrrwng

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Re: Howdy from NSW, Australia
« Reply #4 on: September 02, 2015, 03:35:44 AM »
A blue goat with whats left of the pepato being consumed with some friends.
The curds on the blue were a bit too soft and all the cavities closed up but flavour was still good.
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Offline Schnecken Slayer

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Re: Howdy from NSW, Australia
« Reply #5 on: September 02, 2015, 06:08:09 AM »
Welcome and a cheese for some great looking cheeses.
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Offline Gürkan Yeniçeri

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Re: Howdy from NSW, Australia
« Reply #6 on: September 03, 2015, 01:53:36 AM »
Welcome to the forum fsryrrwng (I must admit, I copy pasted your user name  :P )
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shaneb

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Re: Howdy from NSW, Australia
« Reply #7 on: September 03, 2015, 03:17:41 AM »
Welcome from another Aussie. Your cheese look brilliant. Have one from me. I haven't been real active lately. There's just been too much on unfortunately. I hope to be back into it again soon though.  :)

Shane
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fsryrrwng

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Re: Howdy from NSW, Australia
« Reply #8 on: September 04, 2015, 12:08:49 AM »
thanks for the welcome everyone!

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Offline OzzieCheese

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Re: Howdy from NSW, Australia
« Reply #9 on: September 04, 2015, 03:45:28 AM »
Welcome FS......g !  A lurker no more.  Alright ! Yeah !! Another Aussie------>> told ya'll (just learnt that one  8) there were more on the way :).  Wonderful cheeses.

Ooooh I love Mudgee, you have a wonderful spot to experiment with pairing of your cheese and wonderful wines.  For all the others here Mudgee is home to some of the nicest wines in Australia - if you can find one, buy it - you wont be disappointed. :)   What are you next cheese adventures ?

-- Mal
 
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fsryrrwng

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Re: Howdy from NSW, Australia
« Reply #10 on: September 04, 2015, 07:41:56 AM »
Quote from: OzzieCheese on September 04, 2015, 03:45:28 AM
What are you next cheese adventures ?

I'm trying to create a soft creamy blue but coloured like a Shropshire blue - i.e. orange with blue veins - for the family Xmas.
This is my first go at it and hopefully I'll be able to get it right when I make it for real in Oct.
The cheese just went into the cheese cave last week and is only beginning to show the tiniest amount of fuzz today.

A pic of the cheese after being pierced attached FYI.
I think I could have gone a bit stronger with the annatto but we'll see.

oh and yeh, cheese and wine with a few local relishes is a perfectly acceptable way to loose an afternoon here :)
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Offline OzzieCheese

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Re: Howdy from NSW, Australia
« Reply #11 on: September 04, 2015, 11:45:35 PM »
Funny you should mention Christmas blues - I'm doing my 'Silky Blue' today.  Not coloured but it does turn a lovely creamy golden colour by the end.  I pair this one with a Coopers Pale Ale :)

http://cheeseforum.org/forum/index.php/topic,14026.0.html

look forward to seeing this one mature..

-- Mal



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