Sorry if I've got the name things a bit backwards, I'm a little unclear on all the proper cheesy terms! Comes with the territory I suppose - you know down under... Our cow calved late in the season, so we've only been milking for about 3 weeks. So far I've only attempted feta and traditional 'cottage cheese' ie buttermilk cheese. Some of Feta #1 was mysteriously waylaid and ended up on crackers as a cream cheese of sorts. Delicious! Feta #2 is 'cooking' as I type. Thanks for the resources you guys make available, they're very encouraging. We used to live near a gourmet cheese factory called Karikaas and with so many Dutch friends... Well done on finding Kawatiri as that is exactly us. It's Maori for the area known in English as Buller. Next on the cheese agenda is Labaneh and some sort of (semi)hard cheese. Any recommendations? Yes, the rough piece of timber in the pic is my follower, made with skilsaw in about 10 min! Cheers.
