Hi from Melbourne, VIC, Australia

[sortius]

Hi everyone,

I stumbled across this forum in my endeavours to make different varieties of cheeses. I'm teaching myself techniques and processes when it comes to cheese making as I've always had a love of cooking, which translates in to a love of home made ingredients.

I've had success with a Camembert so far, and am just about to lay some Blue this weekend. Most of what I've learnt has come from a great cheese supplier here in Victoria (http://www.cheeselinks.com.au/ - sorry to plug, but they do a great job), trawling the Internet for recipes, and watching a TV show called Cheese Slices (http://www.cheeseslices.com/ - Will Studd is great). I'm always looking for ideas on what to make next, and maybe even try some more complex techniques when I become more experienced working with cheese.

Anyway, I'm here to say hi, I'll keep reading posts, and maybe even contribute to some topics one day.

[DeejayDebi]

Hello sortius and welcome to the forum. There are many many recipes here to give you guidence and ideas. Enjoy!

[Cheese Head]

Howdy sorties, quite a few Ozzies here, have fun with your new adventure!

[zenith1]

Hi Sortius and welcome to our little cave. Dive right in just beware the depths of this cave....

[Ken]

G'day sortius, welcome. I also think that Cheese Slices is a terrific show as it made me think of cheese making. I did a course here in the Neew England region, NSW, Aus. It was for making soft cheeses like camambert, fetta, mascapone and cream cheese. I get all my ingredients from cheeselinks. although I have bought some followers from Greenliving, as I am about to attempt to make a cheddar. Happy cheese making.  Ken

[FarmerJd]

Welcome to the forum.

[countrygirl]

Hi Sortious,
Another Melbournian. Welcome. I come from Gippsland; my near neighbours are the Tarago Blue cheese company and Jindivick of the much awarded Jindi Brie, so I think the vibes are good around here. I get my milk from local cows, and my supplies mainly from Green living.
So far I've made a blue, two goudas, a cheddar, a derby, a Monterey Jack, two swiss, a caerphilly and an Emmental.
The thing with cheese is you don't dnow if you have had success until you taste it, so it's a bit of a waiting game.
That makes it hard to resist just trying one little cheese.
Self control. MMMMMMM
Ursula

[Bishop]

Hi Sortius,
         great to meet another Melbourne Cheese maker, I also use Cheeselinks but intend on Giving Green living a go.  Keep us in the loop on how your Blue Goes

Nice to meet  you