Hi all.
I am from Auckland, New Zealand and have only recently discovered cheese making. What started out as a way to cost effectively have fresh mozzarella for pizza has turned into a borderline obsession.
So far I have made colby, farmhouse cheddar, caerphilly and camembert as well as mozzarella and queso fresco. Despite a life time of disliking any cheese with mould growing on it, I am beginning to acquire a taste for them by making myself try them.
My preferred cheese is a crumbly aged cheddar or gouda but I'm also partial to holey swiss cheeses.
My main hurdles are going to be finding space to age all the cheese I would like to make and getting the necessary cultures (there aren't that many places that sell them in nz as far as I can tell).
Jules
Welcome to the forum Jules.
Cheese making can get to be a bit of an itch but you've obviously done the right thing and had a good scratch. That's a nice starting repertoire that you've got there and you will find the forum will open up a huge range of possibilities to you.
I'm sure that our NZ comrades will be able to put you onto some sources of cultures.
Thanks Andrew. It is really inspiring to see what other cheese enthusiasts get up to. The creativity I see here is amazing.
I am impatiently waiting for the first of the aged/mould ripened cheeses to be ready to eat. The next two weeks will be like an eternity, waiting to see whether I got it right or not.
Welcome Jules!! Looking forward to your makes. Lots of folks on here to help out. I think I've used them all. ;D
Cheers Al.