Author Topic: Hello from Tasmania.  (Read 430 times)

Online 5ittingduck

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Re: Hello from Tasmania.
« Reply #15 on: April 23, 2017, 05:02:50 AM »
Ah, memories ;)
For we do not just experiment with cheese here, we also do meat.
Home made Bacon, Salami, sausages and cured meats.
We often have excess back fat to render for lard, and also get the sweet smoked fat from the bacon process.

Online Jay-1

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Re: Hello from Tasmania.
« Reply #16 on: April 23, 2017, 05:20:27 AM »
 wow, that looks real good... :)

Offline awakephd

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Re: Hello from Tasmania.
« Reply #17 on: April 24, 2017, 04:41:07 PM »
Mal, good to hear that the press is still working well for you.

And 5ittingduck - I'm "rendered" speechless ... :)
-- Andy

Online Jay-1

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Re: Hello from Tasmania.
« Reply #18 on: April 25, 2017, 08:14:17 AM »
Thanx for the Welcome awakephd,rawprawn, well ive now made my first cheese, a Colby, took me around 7hrs by the time i last adjusted my final pressing at 3am last night, after 12 hrs of pressing im about to get it out of the press and let it air.

 I cloth banded this Cheese and coated it with lard last night and i'm over it all ready, It's wax from now on, lard and cloth is too messy not to mention you re visit the mess every time you turn your cheese.

Offline awakephd

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Re: Hello from Tasmania.
« Reply #19 on: April 25, 2017, 09:31:13 AM »
Eventually it will be covered with mold, and that will reduce the greasy mess ... :)
-- Andy

Online Jay-1

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Re: Hello from Tasmania.
« Reply #20 on: April 26, 2017, 05:57:01 AM »
 My first Cheddar cloth banded with lard after it was air dryed for 3 days.

Offline OzzieCheese

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Re: Hello from Tasmania.
« Reply #21 on: Yesterday at 09:46:00 PM »
They look awesome..  Have a well earned cheese.

--Mal
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