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GENERAL BOARDS => Geographic Type Posts => New Zealand => Topic started by: brent on February 22, 2009, 06:35:47 PM

Title: hi all kiwis
Post by: brent on February 22, 2009, 06:35:47 PM
so,how many of us are there on this fine forum counting myself i know of 1 other active member there must be more of us .we need to show the rest of the world how good we are ,as we have the gratest advantage  fresh whole milk and what seems to be the cheapest rennett (good old renco )

Title: Re: hi all kiwis
Post by: Captain Caprine on February 22, 2009, 06:59:20 PM
That sounds like a challenge to me.
CC
Title: Re: hi all kiwis
Post by: brent on February 22, 2009, 07:12:46 PM
im jelous CC that goat is just what im after is she yours??
well here are my attmpts so far .........
cream cheese (http://cheeseforum.org/forum/index.php/topic,748.msg4772.html#msg4772)
fetta (http://cheeseforum.org/forum/index.php/topic,1087.0.html)
Title: Re: hi all kiwis
Post by: Captain Caprine on February 22, 2009, 08:30:56 PM
Hey Brent,
Yeah, that's one of my Nubians, her name is Honey.  We are actually going to dry her up next week as she is due in late April.  My milk supply is going to take a hit as she is my best producer.
CC
Title: Re: hi all kiwis
Post by: thess on June 25, 2009, 10:48:26 PM
Hi
another Kiwi here, new to this forum and what I've seen so far... very helpful!!!
Title: Re: hi all kiwis
Post by: DeejayDebi on June 25, 2009, 10:51:25 PM
Welcome Brent. I'm not a Kiwi but don't hold that agaist me!  :D
Title: Re: hi all kiwis
Post by: FRANCOIS on June 28, 2009, 07:03:08 PM
I'm not a kiwi either, I just live here.  Moved from CT, can't imagine going back.

I can hit renco with a small round of cheese form my office window....
Title: Re: hi all kiwis
Post by: DeejayDebi on June 28, 2009, 11:27:56 PM
Francois where in CT were you from I am stuck here until I retire.
Title: Re: hi all kiwis
Post by: FRANCOIS on June 29, 2009, 06:13:20 PM
north east corner.  grew up there on a farm.
Title: Re: hi all kiwis
Post by: DeejayDebi on June 29, 2009, 06:46:14 PM
I am in Norwich grew up in Preston.
Title: Re: hi all kiwis
Post by: PeterNZ on July 03, 2009, 04:03:41 PM
Just signed up. I am from Wellsford, New Zealand!

Cheers

Peter
Title: Re: hi all kiwis
Post by: Michelle on September 28, 2009, 05:20:53 PM
Hi, I'm another Kiwi here from Taranaki.
Made my first cheese on the weekend, halloumi, very delicious!  And the stuff in the shops is $18 a piece.  Mine worked out at around 50 cents a piece, what a bargin...
Title: Re: hi all kiwis
Post by: Waitawa Farm Cheesemaking on September 29, 2009, 04:08:25 AM
I am from Hokianga region of New Zealand. So far I have made feta, halloumi, quark, labneh, brie, mizithra, cheddar, gouda,mozzarella my next new cheese is going to be a manchego
Title: Re: hi all kiwis
Post by: judec on November 17, 2009, 06:04:49 PM
 ;D Hi,
I'm in Matakana.  We milk 5 or 6 cows to feed calves and make yummy cheese.  Has anyone made Tim Smith's Cotswold??  I'm sure it should have salt but recipe does not include it??  I actually made one and thought it didn't look quite right so actually brined it, so who knows how that will turn out.

Jude.
Title: Re: hi all kiwis
Post by: FarmerJD on November 17, 2009, 08:51:01 PM
Welcome to the forum, Jude! What kinds of cheese do you make?
Title: Re: hi all kiwis
Post by: judec on November 21, 2009, 10:23:30 PM
Make everything in the book really :D  Have a very cheese loving son in law so hope I don't kill him with cholestrol.  He eats buckets of the stuff.  Have made some really nice cheddars and goudas.  I think the gouda is the family favorite.  Have ried most of the aged hard cheeses.  They all turn out pretty good.  As well as all the soft ones.  It's loads of fun.  My husband has built me a cheese room cause he hates the stink of the hanging ones, (cat sick!! he says)  and hopes I will move my little operation to the new room.  My second fridge is now coming into operation, but I can't stop.
Title: Re: hi all kiwis
Post by: DeejayDebi on November 21, 2009, 11:28:54 PM
Sounds like you have a great deal of experience Judec. I would love to see some of your cheeses.
Title: Re: hi all kiwis
Post by: cath s on December 09, 2009, 01:47:02 PM
hello fellow kiwis!!

Cath here from Tararua District, lower north island.

Title: Re: hi all kiwis
Post by: judec on December 12, 2009, 09:26:01 PM
not quite sure how to load a photo yet but I will get there.
Title: Re: hi all kiwis
Post by: DeejayDebi on December 16, 2009, 10:11:22 PM
There is a help for for that but to keep it simple just click on the Additional Options... button below ...

it will pop up a litttle _____________________ browse window

search youe computer with this and click the photo you want and your done!
Title: Re: hi all kiwis
Post by: kawatiri kaas on December 28, 2009, 12:06:57 AM
Hi Kiwis one n all. We're in the South Island on the West Coast. We hand milk one cow (first season), and have so far enjoyed making a few fetas, some cottage cheeses, a Colby and just this weekend a Gouda (Gouda type anyway?!), Lebaneh, 'Farmer's' cheese and cream cheese. Started out well then had a string of miserable failures (great chook food though), hopefully getting  back onto a better track now. This site has been a great help. This there a 'proper' recipe section somewhere? I've found some but only by trolling through miles of threads.
Bon appetit turophiles!
Brett and Michelle 
Title: Re: hi all kiwis
Post by: Johanyrh on December 28, 2009, 04:55:39 AM
Hi Brett

 There is a recipe section on the main site, http://cheeseforum.org/Recipes/Recipes.htm (http://cheeseforum.org/Recipes/Recipes.htm)

Hope this helps!

Johan
Title: Re: Re: hi all kiwis
Post by: JulzKiwi on January 02, 2010, 06:21:19 PM
 Kia ora!  Lost my password and ID when my last computer melted!  Great to see so many Kiwis making cheese. I'm in Whanganui. My dog ate my only attempt at camembert when it developed a very strong amonia smell which members warned me was not a good sign.  Now I know it needs to be stored in a breathable place!!  I really want to try making halloumi. Didin't see a recipe for it listed. I will keep looking,  O0but anyone know of a good one?
Title: Re: hi all kiwis
Post by: Webmaster on January 10, 2010, 05:00:19 PM
Several posts after the above one were on Halloumi cheese which as not NZ specific and of interest to others I have added onto a Halloumi Cheese Recipe thread here (http://cheeseforum.org/forum/index.php/topic,319.msg14342.html#msg14342).
Title: Re: hi all kiwis
Post by: judec on February 04, 2010, 08:16:09 PM
Here's a couple of the cheeses I've made recently.  First a colby, then the camemberts, without fluff and with starting fluff.
The camemberts are pretty damn good to eat.
Jude
Title: Re: hi all kiwis
Post by: DeejayDebi on February 04, 2010, 08:47:55 PM
Very nice jude! The rinds look cheesier without the "fluff."  I may have to tried that. I hate the rinds on camemberts and bries.
Title: Re: hi all kiwis
Post by: Takapo on March 25, 2010, 02:23:33 AM
Hi

Yay for this site!  We've been searching for good information all over the net and now we've found it all  in one place.

Just starting out in the cheese making game and have so far made Camembert, halloumi, red Leicester, feta, quark, ricotta, romano, brie and I'm just about to have a go with a blue vein and parmesan.  Desperate to move out of our home kitchen and get a decent set up.  We have definitely got the cheese making bug!

Looking forward to hearing about everyone's successes and challenges  :o
Title: Re: hi all kiwis
Post by: vavroom on May 22, 2010, 10:52:45 PM
Hey y'all, or in a more NZ fashion -> Kia Ora :)

Palmerston North here, relatively recent "import" (2003).

DeejayDebi, how can you NOT like the rind on camembert/brie? It's the best part! :)

I need me a wine fridge, because building an aging room is just not possible at the moment :)
Title: Re: hi all kiwis
Post by: DeejayDebi on May 30, 2010, 11:28:48 AM
I don't know Vavroom I think it's a textural thing. I just don't like it.
Title: Re: hi all kiwis
Post by: Kiwiculture on July 07, 2010, 03:49:48 AM
If you need a fridge with a thermostat control on it you can order an external one from:

http://www.leeners.com/beer-equipment-kegging.html (http://www.leeners.com/beer-equipment-kegging.html)

Refrigerator Thermostat $69.95

I have one set up in a old fridge with no fan as not to dry out my cheese works really well. I live in wellington and its hotter in my fridge than it is in my shed. Anyone who lives near wellington want to sell me some milk. I have made only one unpasteurised brie so far and it was real nice.
Title: Re: hi all kiwis
Post by: vavroom on July 07, 2010, 04:13:37 PM
I found someone in Masterteton willing to sell raw ewe's milk during their spring/summer season. If you want to drive that far and are interested in that. :) DM me :)
Title: Re: hi all kiwis
Post by: ancksunamun on July 30, 2010, 03:35:02 AM
Another Kiwi here! North Canterbury, South Island to be precise.

I have made Feta, Haloumi, Brie, Camembert, Paneer, Ricotta, Gouda, Cheddar, Mozerella and Monteray Jack. I just LOVE this hobby.

Will be attempting a Romano this weekend and am looking forward to mid August when my milk supply is back in full flow! Bring on the cheese!!

My partner just bought me a wine chiller for my cheese cave so now I need to fill it! Oh ok then, if you insist  ;)
Title: Re: hi all kiwis
Post by: blairw75 on December 07, 2010, 04:32:39 AM
Hi Everyone
I'm from Ashburton in the south island
I have made some cams, farmhouse cheddar Gouda and a few blue cheeses and som Parmesan. My next cheese will be a Stilton
As I live in cow country I can get my hands on milk very easily.
Great hobby this one, I find myself always thinking about what cheese is next.

Also just got a Vac sealer so I have been testing it out
Title: Re: hi all kiwis
Post by: sweetstar on December 09, 2010, 01:07:55 AM
hi all... we are in the grey valley of the west coast of the south island.... just starting out on the cheese making journey with some halloumi and feta consumed thus far. butter, yogurt and ice cream too...
Title: Re: hi all kiwis
Post by: takahe on January 22, 2011, 07:32:54 PM
Is there really noone else here in Auckland?

I'm in central Auckland, thus no cows or goats etc.  I s'pose I've got room to keep a rabbit but I've no idea how to milk one :-)

Anyway, I've been making cheese for nearly a month now - second batch of halloumi is heating on the stove - and I think I could easily get addicted to this. 

I'm using Anchor full cream milk from the supermarket.  It says it's pasteurised, and it doesn't say it's homogenised but it doesn't say it's not either, and there's definitely a plug of cream in the top of the bottle when I open it.  Does anyone know for absolute certain whether it's homogenised? 

(I was really surprised to find full cream milk so easily.  I don't think I've bought it for thirty years!).
Title: Re: hi all kiwis
Post by: FRANCOIS on February 02, 2011, 04:59:33 PM
It's homogonised.  The only non-ho,o milk you can get in the store is grey top (Farmgate brand).  I'm not sure if you have a grey top in Auckland or not.
Title: Re: hi all kiwis
Post by: JeffHamm on February 12, 2011, 01:53:12 PM
Hi,

I'm living in Auckland.  Originally from Canada (east coast), but now dual citizen.  I started making cheese last year.  So far, I've made camembert a few times, cottage cheese, motzerella, gouda (still aging), caerphilly (just tasted it, it's good!), sage wensleydale (still aging), and manchego (also, still aging).  I've generally used silver top, and it's worked well.  My last cheese was made with 9 litres of dark blue top "home brand" and 1 litre of home brand cream.  That worked really well too.  Next batch I'll probably leave out the cream to see how the budget milk goes. 

I think "cottage crafts" home page has a milk map, which lists contact details of farmers willing to sell raw milk.  They are allowed to sell up to 5 litres "over the gate", and there are some who have goats milk and some who have cow.  (Oh, I'm not connected to either cottage crafts or to anyone who sells milk in any form!)

- Jeff
Title: Re: hi all kiwis
Post by: FRANCOIS on February 13, 2011, 03:25:08 AM
You can't sell raw milk without an RMP (risk management program) in NZ.  Last time I checked there were no RMPs lodged with NZFSA for raw milk.  Technically every one is illegally selling it.  NZFSA doesn't seem to worried about it though.  We purchase milk from a farmer who was advertising it.  He thought it was totally legal because that's "what he heard".  I printed out the food regs for him and I think he's stopped advertising after that.
Title: Re: hi all kiwis
Post by: JeffHamm on February 15, 2011, 01:50:48 AM
Hi Francois,

That's interesting.  Cottage Craft's "milk map" seems to be based on the idea that the farmers can sell up to 5 litres to an individual for personal use.  On the milk map they have the following:

"section 11A of the Food Act 1991, allows for the farm gate sale of up to five litres, at any one time, of raw milk intended for consumption by the buyer or their family. It should however be noted that such milk would need to be harvested under an approved Risk Management Programme which is appropriate for milk for direct human consumption."

Which does mention the Risk Management Programme; I had assumed that all dairy farms would have this in order to sell their milk at all, but perhaps an RMP is not needed if the milk is sold to companies, who then process it?

- Jeff

Title: Re: hi all kiwis
Post by: FRANCOIS on February 15, 2011, 02:14:34 PM
Farms that sell to Fonterra or Open Country operate under the company RMP, it's an umbrella that extends to them.  This RMP is not appropriate for direct human consumption milk though.  The milk is required to be pasteurised, plus a farmer would really upset their co-op if something did happen from milk they were selling on the side.  I don't think most of the farms selling raw milk are in Co-ops though, ours isn't. 
Title: Re: hi all kiwis
Post by: JeffHamm on February 15, 2011, 10:35:03 PM
Thanks for that info Francois.  By the sounds of it then, it is possible in law, but perhaps most farms would not have the appropriate RMP (which is probably why the "milk map" has so few farms listed in the first place).

- Jeff
Title: Re: hi all kiwis
Post by: Mobii_nz on January 20, 2012, 03:33:18 PM
Hi guys

Well just signed up after starting yet another hobby, one more to add to the many, including beekeeping, gardening, fishing both salt and fresh water as the main ones. Currently living in the Wairarapa     :D
Title: Re: hi all kiwis
Post by: Shadeydaze on February 07, 2012, 10:33:39 PM
Hi I live just outside of Rangiora which is North of Christchurch on the South Island.....the now VERY shakey bit!!

Title: Re: hi all kiwis
Post by: phae on June 26, 2012, 02:08:26 AM
And Hello from me, another Auckland cheesemaker, living on the North Shore.
I got hit with the cheese making addiction earlier this year. 
So far I'm making plenty of feta and camembert - using blue top from the supermarket in lieu of fresh milk, sometimes putting cream in too.

Happy cheesemaking!
Title: Re: hi all kiwis
Post by: Shazah on June 26, 2012, 05:33:24 AM
Welcome phae

You will find a wealth of information on here along with some very experienced cheese makers who are very generous with their knowledge/tutorials/praise.

I look forward to seeing pics of your cheese making adventures.

Cheers
Sharon
Title: Re: hi all kiwis
Post by: masha1 on September 17, 2012, 03:54:28 AM
Hi all, Im based in Upper Hutt. We milk our own jersey cow and I now have 3 chedders on storage and one rather tasteless mozerella that we tried tonight. Im thinking I should have added salt somewhere but not sure where.
Title: Re: hi all kiwis
Post by: bbracken677 on September 17, 2012, 07:17:30 AM
Welcome to the Forum Marsha1!  There are a ton of resources and information available. If you have any questions feel free to ask   ;D
Title: Re: hi all kiwis
Post by: leboy001 on September 17, 2012, 07:08:07 PM
Well i have been on this forum for a while now. Guess i should say hello to my fellow kiwis.

So far i have made feta, hallumi, cheddar, Leerdamer, derby and of course ricotta which have all been good. My fridge is currently aging Port Cheddar, Romano, Wensleydale, Caciotta, Camebert, Double Gloucester. And soon a gouda which i will made on the weekend and will wax tonight. Plans to make some more Leerdamer tonight and Ziger this week and some mozzarella