Newbie from New Zealand

[witchpickle]

Hi,

I'm Shirley Goodwin from Christchurch in the South Island of New Zealand.  I have just done a cheese-making class 2 days ago, and made my first cheese by myself yesterday (haloumi).  I was going to make ricotta from the whey, but had no white vinegar.  I am an improvisational cook, but found that doesn't work the same with cheese - I had only spiced vinegar and white balsamic.  Ah well, live and learn.

My interest in cheese comes from the desire to eat more natural and unprocessed food.  I have an organic vegetable garden and make my own bread (sourdough usually).

Something I could use some help with - I have the cheddar that the tutor made in the class to demonstrate how it's made.  I am wrestling with how best to mature this in the absence of specialised equipment or a cellar.  Any ideas?  It is midsummer here.

Shirley

[Cheese Head]

Hi Shirley, welcome to this forum!

Quite a few Kiwi's here!

I have the same problem cooking, I never want to follow the recipe very closely, sometimes with bad results, but with food the results are instant and obvious, with cheese not it's not .

I've never made cheddar but suspect you'll have plenty of advice  . . . John.

[DeejayDebi]

If you have one of those portable picnic coolers/chests you could add ice to the cooler and put the cheese in there. Larger chunks will last longer. I have found in my house at closet is the coolest place to hide it. I used to freeze water in 1/2 gallon milk jugs and suround the cheeses or sausages with them. Just raise the cheese off the floor a few inches so it's all cold.

Forgot to welcome you to the forum .... DUH!

[Tea]

Welcome to the forum Shirley.

[Gürkan Yeniçeri]

Hi Shirley, Welcome to the forum.

Local Liquor shops in Australia providing to rent their cool room for storage of wine which is also perfect for cheese. Do you have the same in New Zealand? Talk to one of the liquor shops, vacuum pack your cheese and store it there.

I also grow things in the backyard and bake my own bread. It is good to know that my kids are eating good and quality food. 

Good Luck with your cheesemaking.

[Brie]

Welcome, Shirley--plenty of us "newbys" and "Annatto Oldies) to guide us along--you will adore this forum.