Show Us Your Cheese!

[Little_Squares]

As I'm just starting out, I'd love to see some cheese porn so I can see how the pro's are doing it!....lol Seriously - show us your cheese!

 

[Screwtop]

As I'm just starting out, I'd love to see some cheese porn so I can see how the pro's are doing it!....lol Seriously - show us your cheese!

Haven't made cheese in a couple of years Little Squares, so much beer to brew. Will get cracking on a stilton as winter lager time approaches and post some pics. Thanks for the prodding.

Screwy

 

[Little_Squares]

thanks Screwtop. It'll be good to see some progress pics. The head brewer of our household is absent due to his work committments, so I've commandeered his fermentation fridge. Got to do something while waiting for new brews!

 

[Pumpy]

here you Little Squares this has heaps of different cheese pics on it ,didnt know there were so many

http://www.coldbacon.com/food/bluecheese.html

I also have one on knitting FairIsle jumpers :huh:

Pumpy

 

[Screwtop]

thanks Screwtop. It'll be good to see some progress pics. The head brewer of our household is absent due to his work committments, so I've commandeered his fermentation fridge. Got to do something while waiting for new brews!

Well Linz should be grateful that you're looking after the brewing plant & equipment in his absence :lol:

Are the soft white's you're preference?

Screwy

 

[Guest Lurker]

Are the soft white's you're preference?

Screwy

Don't talk about Linz like that screwy, very rude

 

[Screwtop]

Don't talk about Linz like that screwy, very rude

:lol: :lol:

 

[Little_Squares]

OK, the camembert is now well and truly in stage 2.

There's a good mould now growing on the outside, however the paper towel under the plastic grid has coloured patterns on it and I think it's staining the cheese. Either that or there's an orange mould starting to show.

The cheeses didn't shrink down as much as I'd hoped, so I don't think these will be as good as they could have been - but hey - it's only round 1!

Next time I'm going to attempt a swiss cheese......

 

[Armstrong]

Did another batch of Camembert yesterday ... this is straight out of the moulds this morning

 

[ibast]

forgot to take more photos along the way, but here's my first attempt after wrapping.

 

[voota]

Cummins, post a picture of your cheese we ate last night. :unsure:

 

[capretta]

my first attempt at a ******* cheese ( cam vs blue ) with a belgian dark fermented with my first attempt at forbidden fruit yeast.. must remember to turn cheese in first day or so, got some uneven consistency with this one. at this rate, woolworths will never offer me a contract!! lol

 

[Tanga]

Damn I love this site.

Making your own cheese? Full cred for that. Is it difficult or expensive? How's it done?

Lurve the camembert taste, but not the price .

 

[kabooby]

The country brewer have chese making starter kits. Link here.

There is also some info on Cheeselinks

I have not made any yet. Trying to keep healthy

Kabooby

 

[Katherine]

Nothing wrong with a little calcium kabooby

 

[KHB]

I made a batch but it didnt turn out i tried it at 4 weeks and it was very dry and rubbery any ideas where i went wrong??

Cheers KHB

 

[kabooby]

Nothing wrong with a little calcium kabooby

Calcium is fine, Its the cholesterol and sat fat I am trying to avoid

 

[agraham]

Check out some pics of my second cheese:

Making a salted cheddar/pyreness style cheese.

18 Litres of milk!



After pressing for 24 hours with 10lb of weight.



Now the hard time of waiting for 2 months for it to mature.

18 bucks for 18 litres = 2kg or so of cheese. BRILLIANT!