The Cheese Thread

[Fents]

cheers kai, yea gonna leave it and maybe try n salvage it. see how it goes, def doing things differently next time.

 

[fixa]

Sucks to hear fents.... I guess it'd be like losing a brew..

My blue is now completely covered in blue mold. The cams have a huge covering of white fuzz, gonna wrap them in foil tommorow. And i waxed the havarti today.

 

[Fents]

funny thing is i've never had to tip a brew before hahaha. anyways just cut the big chunks out and wrapped em in a foil and will open them in a week.

Hey does the wrapping stop the mould growth by the way?

 

[fixa]

well here's some more cheese ****. I wrapped them today..

Here's the cam's...






And the blues; You can see where i've stabbed them. The real life colour looks much more blue than the pic.. must be the green kitchen throwing the colours off...






Look pretty funky!

 

[AndrewQLD]

They look awesome Fixa, you guys are really going great guns.
I hope you're all documenting your efforts, you need to keep accurate written records so that when you make a cheese you love you can reproduce it easily. Also so you can post it here and we can all have a go at your recipe. You can use the PDF document I posted earlier if you want or just write it in a book for reference.

Cheers
Andrew

 

[fixa]

Made more camembert yesterday. The hippy milk seem to yeild more cheese than the ordinary milk.. I guess it's got more wholesome goodness in it! Hopefully should be tasting the first cams in about a week. I'm very big kev about that!

 

[Fents]

dont ever wrap cheese in baking paper and then foil after that. the paper sticks to the cheese like nothing else. gonna be picking off bits for weeks!

 

[Fents]

oh and where can i get more of those cheese mats fixa like in your pics? i have two at home but mum brought then for me when i moved out about 7 years ago. Have NFI what there called or even what they are used for? Non slip mats maybe?

 

[fixa]

the brown square ones are from bunnings, theyre things that help you get the lids off jars, not sure what they are called. The black stuff is just drawer liners cut up to fit the container...

 

[fixa]

And i wrapped mine in glad wrap, so we'll see how that goes...

 

[braufrau]

I did the one day course at the blessed cheese in Mclaren Vale last weekend.
It was pretty worthwhile but I probably didn't learn much more than from this thread!

Anyway guys, I pondering starting a cheese forum. I don't think there's a cheese making forum on the web.
What do you think?
Wondering if its worth coughing up for a domain name, setting it up, and then trying to create interest.
It obviously wont get the traffic that AHB does but I learned so much from AHB I wanted a similar thing for cheese.

Do you think, will it fly Orville?

-bf

 

[braufrau]

I did the one day course at the blessed cheese in Mclaren Vale last weekend.
It was pretty worthwhile but I probably didn't learn much more than from this thread!

Anyway guys, I pondering starting a cheese forum. I don't think there's a cheese making forum on the web.
What do you think?
Wondering if its worth coughing up for a domain name, setting it up, and then trying to create interest.
It obviously wont get the traffic that AHB does but I learned so much from AHB I wanted a similar thing for cheese.

Do you think, will it fly Orville?

-bf

Hmmm. There's a UK one ... so I wont bother.
http://www.cheesemaking.org.uk/forum/

 

[capretta]

geez you are keen!! maybe if you link to cheeselinks or something already established to make use of their traffic?

 

[fixa]

Well, i couldn't resist anymore.
Last night, i got out a camembert, cut it and ate it.





And it was GOOD!!!!! :beerbang:

Damn, this cheese was sensational! Now i need to make lots more to stock up!!

 

[AndrewQLD]

Well, i couldn't resist anymore.
Last night, i got out a camembert, cut it and ate it.
And it was GOOD!!!!! :beerbang:

Damn, this cheese was sensational! Now i need to make lots more to stock up!!

Hey, where's the picture??? Come on mate give us a look at your first attempt.

Cheers
Andrew

 

[fixa]

Hey, where's the picture??? Come on mate give us a look at your first attempt.

Cheers
Andrew

I would but there's none left!!


I promise i will take a pic of the next cheese i cut (next few days max) from the same batch!!!

 

[AndrewQLD]

Here is my latest Blue cheese, pictures are day 1 and day 11.


2 more weeks at 8 and 90% humidity and then I will wrap them in cheese foil for another 2 months maturing.

Cheers
Andrew

 

[Fents]

Andrew...

My bries have a funny smell....almost sulphury like when i take a whiff of the white mould..

Is this normal / bad? Will it die down a bit if i leave them unwrapped for a bit?

Im still to scared to taste them after that black mould (which i cut out and it has not come back) and now this!

 

[AndrewQLD]

Andrew...

My bries have a funny smell....almost sulphury like when i take a whiff of the white mould..

Is this normal / bad? Will it die down a bit if i leave them unwrapped for a bit?

Im still to scared to taste them after that black mould (which i cut out and it has not come back) and now this!

It's quite common for mouldy cheeses, especially camambert and Brie to have an ammonia type of smell it's part of the white mould byproduct, It becomes very strong if the cheese is too warm or too moist, let it air a bit and it will dry off and the ammonia smell will diminish. I would probably keep at refridgerator temps now. What did you wrap it in, is it sweating/slimy?

Cheers
Andrew

 

[Cummins]

Hi guys. I have just received my blue cheese kit and I'm about to make my first cheese!

I have just picked up 6.5ltrs of fresh milk (straight from the cow). Anything I should be doing differently than with processed milk?

I was planning on generally following the posted Stilton recipe on the first page, what is the general rule for how much starter culture to add? I was taking a guess of around 1/5tspn? How the hell do you measure such a small amount? Is there any problem with adding too much? What about using mould spores, they are also added at the beginning?