Hi from Auckland

[Jules]

Hi all.

I am from Auckland, New Zealand and have only recently discovered cheese making. What started out as a way to cost effectively have fresh mozzarella for pizza has turned into a borderline obsession.

So far I have made colby, farmhouse cheddar, caerphilly and camembert as well as mozzarella and queso fresco. Despite a life time of disliking any cheese with mould growing on it, I am beginning to acquire a taste for them by making myself try them.

My preferred cheese is a crumbly aged cheddar or gouda but I'm also partial to holey swiss cheeses.

My main hurdles are going to be finding space to age all the cheese I would like to make and getting the necessary cultures (there aren't that many places that sell them in nz as far as I can tell).

Jules

[Andrew Marshallsay]

Welcome to the forum Jules.
Cheese making can get to be a bit of an itch but you've obviously done the right thing and had a good scratch. That's a nice starting repertoire that you've got there and you will find the forum will open up a huge range of possibilities to you.
I'm sure that our NZ comrades will be able to put you onto some sources of cultures.

[Jules]

Thanks Andrew. It is really inspiring to see what other cheese enthusiasts get up to. The creativity I see here is amazing.

I am impatiently waiting for the first of the aged/mould ripened cheeses to be ready to eat. The next two weeks will be like an eternity, waiting to see whether I got it right or not.

[Al Lewis]

Welcome Jules!!  Looking forward to your makes.  Lots of folks on here to help out.  I think I've used them all.

[Jules]

Cheers Al.