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/ (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/ (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.
Hello sortius and welcome to the forum. There are many many recipes here to give you guidence and ideas. Enjoy!
Howdy sorties, quite a few Ozzies here, have fun with your new adventure!
Hi Sortius and welcome to our little cave. Dive right in just beware the depths of this cave....
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
Welcome to the forum.
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
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