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hey all,

another australian newbie here.

just started making cheese a few weeks ago from a basic fresh cheese kit given as a present, been wanting to try it for ages so timing was good!

two cheeses under my belt so far, a haloumi and a feta, first went fairly well, feta didn't so so well in terms of texture but was pretty tasty anyway.

just picked up a hard cheese kit and made up a cheap diy press, going to try a cheddar or similar hard cheese this weeekend i hope!

cheers,

Al.

Hi Mralastair,
          welcome to the Forum, the Guys and Gals are really helpfull & friendly here so don't be afraid to ask questions even if they seem silly (I know i certainly do LOL). 

What state are you from, I'm down in Vic

Hi Al-welcome to our(your)(John's) little forum! Don't beat yourself up to much over your first attempts, we all have gone through the growing pains. My advice would be to pick one or two varieties and work with the muntil you totally understand the process of cheesemaking. Then move on to another type. You need to understand how all the pieces fit together, cultures types and amounts, incubation temperatures and how they affect the curd, rennet amounts and how it affects the set times etc. Once you have a firm understanding then pick another to make. I know that you like the rest of us love all cheese and want to make it all but when you are just beginning I think it is better to progress slowly. Cheers!

Hi Al welcome to our forum!

Hi Al 

Hello Al, happy cheesemaking!!!

Quote from: Bishop on May 28, 2011, 12:28:58 AM
Hi Mralastair,
          welcome to the Forum, the Guys and Gals are really helpfull & friendly here so don't be afraid to ask questions even if they seem silly (I know i certainly do LOL). 

What state are you from, I'm down in Vic

thanks for the welcome mate, and to everyone else, i've had a bit of a poke around here for a week or two but figured i should join up, especially as i'm bound to have a bunch of questions.

I'm in Canberra btw.

Quote from: zenith1 on May 28, 2011, 12:49:48 AM
Hi Al-welcome to our(your)(John's) little forum! Don't beat yourself up to much over your first attempts, we all have gone through the growing pains. My advice would be to pick one or two varieties and work with the muntil you totally understand the process of cheesemaking. Then move on to another type. You need to understand how all the pieces fit together, cultures types and amounts, incubation temperatures and how they affect the curd, rennet amounts and how it affects the set times etc. Once you have a firm understanding then pick another to make. I know that you like the rest of us love all cheese and want to make it all but when you are just beginning I think it is better to progress slowly. Cheers!

heh yeah i'll try not to tackle toooo much at once, i do have a tendency to over complicate things. just pressing the curds of my second haloumi as i type this, and there's a 900 gram "farm house" cheddar sitting next to me. with those and some feta i think i have enough variety to practise on for a good while.