Hello, new member from Oz

[Schnecken Slayer]

Hello everyone.
I just started making cheese a month ago and didn't realise how simple it was.

So far I have:-
Camembert - a bit runny.
Blue vein - ripening
Haloumi - great. Not too salty.
and a two day old Jarlsberg.

I am fastidious with cleanliness which is a good thing I guess.

Cheers,
Bill.

[beechercreature]

welcome to the site and congrats on the successful cheesemaking!

[hoeklijn]

welcome from Holland, from the neighborhood of Gouda!

[Schnecken Slayer]

Thanks for the welcome.
Here are my current cheese:- Cheddar, Jarlsberg and very runny Camembert

I have now added a Leidan to my collection.
I have been creating a spreadsheet to help me keep track of when they should be ready.

Hopefully mid january/early february I can post some pics of some of them ready to eat.

[sigurdur]

Hi and welcome! :)

Awesome looking cheeses you have there.. yum

[H-K-J]

Welcome to the forum
always like tuh see cheese porn uh pix from new members ;)

[Schnecken Slayer]

Thanks everyone, I have my second cam mouldng up nicely and my first Stilton just getting blue mould in between the curds.

Having done electrical engineering at uni (I now work in I.T.)  has helped with the attention to detail that is part of my success in this new hobby)

I am thoroughly enjoying creating vastly different  products from basically the same main ingredient.
My main problem is the other half saying "what are you going to do with all this cheese"   ::)

[Tiarella]

Ummm, eat it????  Or trade for lovely breads, wine, meat, fruit, etc?  If word gets out you have tasty cheese you'll likely have no end of options to barter.  Or sell if that's legal there.   :D

[Tiarella]

Welcome to the forum
always like tuh see cheese porn uh pix from new members ;)

Now, now H-K-J.....porn is degrading to the subject matter so I'd say cheese pics are more like erotica; celebrating and glorifying the subject matter.   ;D