Hello from Thailand

[whiterussian]

Hello from Thailand!
I am an expat here, and the price of Cheese has meant that I've had to do without it for 4 years. The Thai people do not really eat much of it. Sooooo... I guess I will have to make my own.

I was about to dive in and order random things from cheesemaking.com!

So, I originally decided to go for Cheddar, then scrapped that because I would like my first cheese to be worth the shipping to Thailand and intial investment... so Swiss is what i want...  I'm not too fussy, but I'd like a Swiss with bubbles so that I can photograph it!

Do you think this is possible on a first attempt, or should I start out with something simpler (and faster to ripen!!)

I found this link on swiss, suddenly seems more complicated than i thought!
https://cheeseforum.org/forum/index.php/topic,2542.msg19913.html

Also, do youthink I may have a problem with the heat here in Thailand? Can i ripen in a fridge, (should i buy a fridge just for the cheese at a specific temp?)

is cheesemaking.com the best place to buy all these ingredients? I have to get the shopping list right the first time, because its going to cost an arm and a leg to send stuff here (eg: cheese press)

Thank so much!

[Cheese Head]

Hi in Thailand

Couple other members here in Thailand, but no posts yet in the Thailand Board, if you search on "Thailand" you should find them.

Quick responses:

• Our list of supply stores is here, some reviews of them here.
• Heat is not a problem, most people here use a standard fridge as cheese cave for ripening/aging their cheese, but most fridges don't go warm enough so often people buy external thermostats. Maybe you get lucky with Thai fridges. Lost of posts in the Equipment - Aging Cheese Board.
• You don't need to buy a press, easy to make, see Equipment - Forming Board, me I just use a stepladder and big paint bucket as a weight. Molds are more important.

Cheers!

[DeejayDebi]

Welcome expatinasia!

I would suggest making something easier and faster until you get a feel for how it works. Good luck!

[LingNoi]

Welcome expatinasia!

I live in Thailand my self (4 hours noth of Bangkok) and its not possible to get any cheese here. Just make my first cheese 3 weeks ago

[simoncnx]

how did your cheese turn out?  which 1 did you make?  im thinking of starting as well

[Gulf Coast]

Hello from Thailand!
I am an expat here, and the price of Cheese has meant that I've had to do without it for 4 years. The Thai people do not really eat much of it. Sooooo... I guess I will have to make my own.

I was about to dive in and order random things from cheesemaking.com!

So, I originally decided to go for Cheddar, then scrapped that because I would like my first cheese to be worth the shipping to Thailand and intial investment... so Swiss is what i want...  I'm not too fussy, but I'd like a Swiss with bubbles so that I can photograph it!

Do you think this is possible on a first attempt, or should I start out with something simpler (and faster to ripen!!)

I found this link on swiss, suddenly seems more complicated than i thought!
https://cheeseforum.org/forum/index.php/topic,2542.msg19913.html

Also, do youthink I may have a problem with the heat here in Thailand? Can i ripen in a fridge, (should i buy a fridge just for the cheese at a specific temp?)

is cheesemaking.com the best place to buy all these ingredients? I have to get the shopping list right the first time, because its going to cost an arm and a leg to send stuff here (eg: cheese press)

Thank so much!

Hi Expat!

I have lived and traveled in the far east and understand the cost of imports. I am very new to cheese making. I have observed successful commercial cheese production in the tropics. Queso Blanco is made in Latin America and the whey used to fatten hogs. You may want to start a small business of making cheese for the expat/ European community.

I surfed upon a recipe for lemon cheese. It was the first I made with ingredients that I had in the fridge. I had a half gallon of whole milk, a third of a pint of heavy cream, three lemons, cheese cloth  and a stove. The results were priceless! I thought I was in France.

I am starting out with the "simple" soft cheeses or semi hard cheeses. To start I can use a water jug and or bungee cords as a press. A press is easy to construct.

I want to make Swiss also but I think it will be a few months away. I need to make room in my garage for a cheese cave.