Hello from Tasmania.

[Jay-1]

I wax my full wheels and vacuum seal the quarters when I cut them and want to age longer.

 I've still got to get a vacuum sealer...

[DoctorCheese]

I've still got to get a vacuum sealer...

I love mine; Best cheese related purchase I have made for sure.

[5ittingduck]

Yup, definitely the best.

[Jay-1]

 This is my Colby in the cheese cave, some how I think it's grown a Elephants foot...tasting time soon, so i will know if its ok.

[Jay-1]

Today I made a Cotswold Cheese, with onions and chives, here are some photos of my effort...me mixing the curds and whey for what seemed to be forever, my press being sterilised and the Cotswold Cheese in the press for 24 hrs...

[Jay-1]

 Fresh out of the press, Cotswold Cheese made in Tasmania...

[John@PC]

A cheese to you for your excellent result.  Made in Tasmania - Gluten Free  .

[Jay-1]

A cheese to you for your excellent result.  Made in Tasmania - Gluten Free  .

Thank you Sir...now what cheese to make next??? Wensleydale or Monterey Jack???

[John@PC]

I would vote for Wensleydale.  If you need help you can consult Henry Wensleydale from the old "Cheese Shoppe" skit by Monte Python (a favorite of mine ).

By the way I did a quick google of Australian Cheese and found this very interesting piece about Ian Fowler, a 13th generation (that's 400 years ) cheesemaker in St. Helens.  Do you know of him? 

[DoctorCheese]

I would vote for Wensleydale.  If you need help you can consult Henry Wensleydale from the old "Cheese Shoppe" skit by Monte Python (a favorite of mine ).

I had never seen that skit. Very funny!

[Jay-1]

 I may just wait until I buy my automated  stirrer before I make the Wensleydale 2 hrs of continual stirring does not turn me on. I'm in the far north of Tasmania, Ian Fowler is across and down form me  on the east coast about 130 miles away, thanks for the links. now what cheese to make???

[awakephd]

I hadn't seen that skit either. Now I want to try all those varieties ... but like Mr. Wensleydale, my local purveyor of fine comestibles (i.e., Food Lion grocery store) is lacking in much variety ...

[Jay-1]

 3 days of drying later, ive got to turn the cheese twice daily until it's touch dry, then vacuum pack it,  I'm getting a vacuum packer machine in the next day or so...and you can smell the onions so far.

[Jay-1]

 I had to wipe off some white hairy mould today from my Cotswold cheese, I used brine to do this and we went out and purchased my vacuum sealer $59 + $15 for a roll of bags, for my cheeses. I think it will be much cheaper in the long run giving the ongoing cost of wax.

[Jay-1]

 Vacuum packed and the cheese cave, 6 weeks until tasting...