Hello from Nar Nar Goon in beautiful West Gippsland, Victoria, Australia

[boothrf]

Hi everyone,

I have recently started making cheese at home using beautiful local cow's milk. Concentrating on perfecting Camemberts at the moment, trying different starter cultures, moulds and minor recipe variations. My best results so far have been with thermophilic starter and a combination of Geo and PC moulds. I have atttched a picture of one of these cheeses. Looking forward to sharing my cheesemaking experiences, highs and lows with forum members and hopefully learning more about this fascinating craft.

[Boofer]

Looks great, boot! Welcome to the forum.

-Boofer-

[Gürkan Yeniçeri]

Welcome to the forum Boothrf. Your cam is looking awesome.

I am in Canberra. Good to see that we have more ozzies here 

[Cheese Head]

Welcome, always good to have more members here, nice bloom!

[gemma.tyson]

Welcome Boothrf.
Another Aussie member here.  We are in North East Victoria near Lake Eildon.  Love your camembert.  They hate me for some reason.  Still battling on.  Some of my worst ones have tasted delicious in the end.  My last lot went in the bin.  Something nasty happened.  LOL
This is a great forum, sure you will find it a fantastic experience and learning tool.
Gemma

[TAMARA]

Another Aussie here... from Melbourne currently but soon to be from the beautiful MOrnington Peninsula. Experimenting with goat and cow. Buffalo soon. Do you have any way of getting sheeps milk cheese as I would love to work with that but can't get any sheeps milk anywhere.

Happy cheesemaking!

TAMARA

[mrsick44]

Welcome!
what a fantastic looking cheese! Outrageous bloom. Looking forward to your other posts.

[boothrf]

Thank you all for the lovely comments. Yes, I was very happy with these Cams. Unfortunately my most recent batch is not so good and will be posting some questions on the Problem page shortly. When I have perfected the Cams would like to move on to washed rinds and blue bries.

Great to hear there are plenty of Aussies on the forum, hopefully we can help each other out. 

Tammara, sorry, but I can't help with sourcing sheep milk. I live in a Dairy area so rarely even see a sheep! You will enjoy the Peninsular, we are very close and love the drive down to the hills and beaches.

Gemma, sorry to hear you and Cams are not friendly, but I saw a photo of your gouda and was mightily impressed. When will you be sampling it?

Happy cheesemaking!

[Juggler]

WOW that looks so good.  I have all the stuff to make Camembert, but I am just waiting until I have a little more experience with some of the basic,as I have read that they can be quite fickle.

[boothrf]

Thanks Juggler. Welcome to the world of home cheesemaking!

That was my first camembert and I was pretty happy with it.  I experimented a bit too much with my next batch and they were not quite as good.  My plan is to  keep working away at perfecting camemberts before moving on to the next challenge. Blue Brie, Blue and ultimately Washed Rind are my current goals. I'm sure each cheese has it's own special challenges.  Planning on making again this weekend so hopefully I can post some more good pics!

Welcome to the forum, it's great to see yet another Aussie here. Keep posting your progress and I'm sure we will all help each other out.