Blessed Are The Cheesemakers

[MickS]

I did a cheesemaking course yesterday :) I know there are a few fromage lovers here...will post up some pics later, but I've made a Camembert, a washed rind cheese and some fetta ... will go great with beer :D

[Nick S]

Mmmm sound like something The Peoples Front of Judea would be into. Do you think you could make a green oval shaped LR cheese?

[MickS]

https://www.aulro.com/afvb/images/imported/2010/04/1070.jpg

I can do it in any colour you want :D

[Shonky]

...


...

:D :D

[KarlB]

Gee Mick, I thought you said you were making cheese, not starring in a nativity play!

[MickS]

Some pics....

Camembert curd

https://www.aulro.com/afvb/images/imported/2010/04/1042.jpg

Fetta curd

https://www.aulro.com/afvb/images/imported/2010/04/1043.jpg

Into the moulds

https://www.aulro.com/afvb/images/imported/2010/04/1044.jpg

Ready in 4 weeks

https://www.aulro.com/afvb/images/imported/2010/04/1045.jpg

Will just have to watch over it now whilst supping on this :)

https://www.littlecreatures.com.au/Happening-Things/menu-id-76.html

[d@rk51d3]

Always wanted to do a course like this.

I really love watching "Cheese Slices" on the ABC. Makes me so damn hungry though.:D
Really tempted to duck out and pick up some of "King Islands" finest.

[Pedro_The_Swift]

nice choice Mick,,,

I had a Bright the other night,,,

exactly as it sounds!!:o
very moorish!!:beer:

[Hymie]

My mate Bushy used to be the National sales manager for Jindi Cheese.
We got so sick of eating Brie and Camembert we used to put the stuff in clay target throwers and use it for target practice when disposing of stuff past it's best by date.

[d@rk51d3]

Past it's best by date ?????????

That's when the stuff starts getting good.;).......................... well, maybe you're right. Not the soft cheeses so much.

[MickS]

My mate Bushy used to be the National sales manager for Jindi Cheese.
We got so sick of eating Brie and Camembert we used to put the stuff in clay target throwers and use it for target practice when disposing of stuff past it's best by date.

Yes - but there is brie...and then there is Brie...

https://www.aulro.com/afvb/

and white mould goats....

https://www.aulro.com/afvb/

and my favourite....

https://www.aulro.com/afvb/

:):)

The problem here in Australia, as opposed to other countries, is cheese cannot be made and sold with non-pastuerised milk...makes a huge difference to the taste.

[LOVEMYRANGIE]

Some pics....

Camembert curd

https://www.aulro.com/afvb/images/imported/2010/04/1042.jpg

Fetta curd

https://www.aulro.com/afvb/images/imported/2010/04/1043.jpg

Into the moulds

https://www.aulro.com/afvb/images/imported/2010/04/1044.jpg

Ready in 4 weeks

https://www.aulro.com/afvb/images/imported/2010/04/1045.jpg

Will just have to watch over it now whilst supping on this :)

https://www.littlecreatures.com.au/Happening-Things/menu-id-76.html

Ahhhhh, yes.... the joys of Little Creatures. Continuous representation in my fridge by way of the Pale Ale and SWMBO Pip Squeak Cider.

For a more specialty range, I can very much vouch for the following from Bootleg Brewery Bootleg Brewery Bar and Restaurant between Margaret River and Busselton WA produces medal award winning beers and excellent cuisine meals, with beers such as Raging Bull, Wils Pils, Sou West Wheat, Settlers Pale Ale, Toms Amber Ale, Light Lager and m (http://www.bootlegbrewery.com.au)

For the lovers of the darkside, exceptional with a Stilton or other strong vintage cheese is Raging Bull. You will never experience another dark brew like it anywhere. Guinness lovers beware, you will want to change.... I did.

For the warmer days, my other and favourite choice is Settlers Pale Ale. Very much a stronger flavour, more bitter and much bigger palette than Little Creatures pale. Excellent with cheddars, vintage and mid flavoured cheeses.

:angel: hmmmmm...... heaven is a Brewery and a milk wench...... :angel:

[MickS]

Sensational...I laugh at those trying to match wine and cheese....beer and cheese is a far better combination hands down...followed, in due course, by a beer and cheese coma :D

[Dave_S]

I spent a glorious couple of hours in a big cheese shop in Paris once (spread out over a few days :D). It was incredible. They had a huge range and the place was stacked to the rafters. One day a couple of American tourists approached the place with perfume samples held under their noses - they tried to get in the door but the woman shook her head in disgust and they turned and almost ran. Very funny.

[MickS]

Two weeks down, and the cheese is looking like, well...cheese. Even smells like cheese :)

Camembert

https://www.aulro.com/afvb/images/imported/2010/04/354.jpg

Washed rind

https://www.aulro.com/afvb/images/imported/2010/04/355.jpg

[Landy Smurf]

thanks mick looks great i have always wanted to make my own cheese i would like to go back to basics abit and have fun in the meantime.anyway hats off to you

[MickS]

thanks mick looks great i have always wanted to make my own cheese i would like to go back to basics abit and have fun in the meantime.anyway hats off to you

It is dead simple mate...seriously. If this brain dead maggot can do it, anyone can :)

[lardy]

Yes - but there is brie...and then there is Brie...

https://www.aulro.com/afvb/

and white mould goats....

https://www.aulro.com/afvb/

and my favourite....

https://www.aulro.com/afvb/

:):)

The problem here in Australia, as opposed to other countries, is cheese cannot be made and sold with non-pastuerised milk...makes a huge difference to the taste.

Pastureisation is bastardiseation in my book but then i am a chef and used to buy my cheese from two brothers that had a business in the yorkshire moors ribblesdale i think they do a blue goats cheese that is sexual i kid yo not pardon the pun.
the sheeps cheese was a bit flat in comparison the buffalo was good but, kinda like manchego.
But the goats cheese log the middle one in your post cut in a slice put in a hot pan served on a salad of rocket and cherry tomatoes and nape'd with a drizzle of sweet balsamic dressing ...brown sugar balsamic oil ...too nice

[INter674]

Yes - but there is brie...and then there is Brie...

http://www.aoap.com.au/SiteMedia/w3svc567/Uploads/Images/bc0f433b-e1b0-44ce-b019-7fdfb2ce8f33.jpg

and white mould goats....

http://www.aoap.com.au/SiteMedia/w3svc567/Uploads/Images/b9b0a3c1-f5bd-4144-bb18-8ab3c9804412.jpg

and my favourite....

http://www.aoap.com.au/SiteMedia/w3svc567/Uploads/Images/b781f66c-f6c2-4a20-b9fc-76e75828d01e.jpg

:):)

The problem here in Australia, as opposed to other countries, is cheese cannot be made and sold with non-pastuerised milk...makes a huge difference to the taste.

..and for good reason because of problems with Listeria, which can kill. Aus has adopted higher standards that mean we don't see too many infants and elderly people killed from Listeria in soft cheeses, which of course is common in say, France and the US. But having said that, it can be produced safely provided the industry want's to put in the right managment systems, eg., ensuring good herd health, scrupulous handling, regular product testing and so on...:o

[flagg]

:angel: hmmmmm...... heaven is a Brewery and a milk wench...... :angel:

Now THAT is worthy of a signature :D:D:D

[d2dave]

Four weeks you say, I might have to grab a slab or two and head up your way to help you eat it.:ohyes:

Dave.

[banjo]

I like coon & the one in that red waxy stuff, Can you make me some of that mick..

Hows yours coming along...


& how ya been.

[MickS]

I like coon & the one in that red waxy stuff, Can you make me some of that mick..

Hows yours coming along...


& how ya been.

You're probably thinking of Edam :) Which cheese is madE backwards? Edam - an oldie but a gouda ... :Rolling:

Mine's going well. Another week or so and it should be ripe enough to eat :)

Happy to take orders!!

[Landy Smurf]

looking forward to the finish result ah the anticipation is getting to much

[digger]

You're probably thinking of Edam :) Which cheese is madE backwards? Edam - an oldie but a gouda ... :Rolling:

Mine's going well. Another week or so and it should be ripe enough to eat :)

Happy to take orders!!



Cool!, clean my car!

just joking...although I notice a theme to the thread,
MickS
NickS
DaveS

My wife (Nay) sent her dad to one of these for a xmas pressie, he loved it!
apparently the cheeses he made were very nice.

(I dont eat the stuff, its bad for you!...I had a mate never ate cheese before in his life, ate some cheese, 10 minutes later he was dead!...
Yep, he got hit by a truck, but surely thats not just a coincidence?)


digger :)

[Mick_Marsh]

Mick,
Looks good. I swear I can smell them here. I've got the chilled Fox Creek Vixen, caperberries, chilli-shiraz paste and crackers. When do we eat?


Always wanted to do a course like this.
You may consider checking out Blessed Cheeses in McLaren Vale. They do cheese courses but I think you have to take your own milk.

[digger]

Hi Mrs Digger here
We are lucky here in SA as not only do we have Blessed Cheese in McLaren Vale but we also have Udder Delights in Hahndorf. Gave my dad a gift voucher for a days lesson - he took home various fettas and some cream cheeses plus the knowledge to make more (along with a recipe book). Hahndorf is only 30mins from Adelaide and a great place to visit as well. He is now experimenting with his fettas much to my mothers delight. They also have a restuarant and sell supplies from the store. A great way to spend a day.

[Mick_Marsh]

digger,
did he have to supply his own milk or was everything supplied in the course?

[digger]

Mrs Digger again - No he didnt have to take his own milk - everything was supplied including lunch, tea and coffee. He rocked up and 4 1/2 hrs or so later he left and thoroughly enjoyed it and is still telling everyone about it and he went on Jan.

http://www.udderdelights.com.au/

$140 for 4.5hrs

[MickS]

The Wilmans run "serious" workshops. Right down to lab coats etc etc...

Cheeselinks Workshop Schedule (http://www.cheeselinks.com.au/workshopschedule.html)

But there are quite a few less formal "courses" around, with the emphasis on having fun. Still learn what you need to know though.

[Mick_Marsh]

Sorry to call you digger Mrs Digger. I apologise.

Thankyou very much for the info. My sister wanted to do the course at Blessed Cheeses but was disappointed when told she had to bring her own milk. I think I'll give her an Udder Delights course for christmas

regards
Mick

[digger]

Thats OK,

my husband, by the way is a fantastic fella, just thought I'd add that
and I,,... I mean he, is really really great for letting me post under my....errr his name! :eek:

[MickS]

Have one of these rolls with a good cheese...you won't regret it...

[/URL][URL]http://www.pastillanash.com/log.html (http://www.pastillanash.com/)

https://www.aulro.com/afvb/

[Mick_Marsh]

Thats OK,

my husband, by the way is a fantastic fella, just thought I'd add that
and he is really really great for letting me post under my....errr his name!:eek:
Hmmmm......thinking....

After that post, I'm tipping you don't get into fish nets and short skirts that often.... or do you?:eek:

[Mick_Marsh]

Have one of these rolls with a good cheese...you won't regret it...

Pastilla Nash - Prune and walnut log (http://www.pastillanash.com/log.html)

https://www.aulro.com/afvb/

Prunes and wallnuts, Mmmmmmmmm...........

[Didge]

I probably shouldn't do this but.......
Cheese Shop

Mousebender:
(John) Good Morning. Wensleydale:
(Michael) Good morning, sir. Welcome to the National Cheese Emporium! Mousebender: Ah, thank you, my good man. Wensleydale: What can I do for you, sir? Mousebender: Well, I was, uh, sitting in the public library on Thurmon Street just now, skimming through "Rogue Herrys" by Hugh Walpole, and I suddenly came over all peckish. Wensleydale: Peckish, sir? Mousebender: Esuriant. Wensleydale: Eh? Mousebender: 'Ee, Ah wor 'ungry-loike! Wensleydale: Ah, hungry! Mousebender: In a nutshell. And I thought to myself, "a little fermented curd will do the trick," so, I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles! Wensleydale: Come again? Mousebender: I want to buy some cheese. Wensleydale: Oh, I thought you were complaining about the bazouki player! Mousebender: Oh, heaven forbid: I am one who delights in all manifestations of the Terpsichorean muse! Wensleydale: Sorry? Mousebender: 'Ooo, Ah lahk a nice tuune, 'yer forced too! Wensleydale: So he can go on playing, can he? Mousebender: Most certainly! Now then, some cheese please, my good man. Wensleydale: (lustily) Certainly, sir. What would you like? Mousebender: Well, eh, how about a little Red Leicester. Wensleydale: I'm, a-fraid we're fresh out of Red Leicester, sir. Mousebender: Oh, never mind, how are you on Tilsit? Wensleydale: I'm afraid we never have that at the end of the week, sir, we get it fresh on Monday. Mousebender: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please. Wensleydale: Ah! It's beeeen on order, sir, for two weeks. Was expecting it this morning. Mousebender: 'T's Not my lucky day, is it? Aah, Bel Paese? Wensleydale: Sorry, sir. Mousebender: Red Windsor? Wensleydale: Normally, sir, yes. Today the van broke down. Mousebender: Ah. Stilton? Wensleydale: Sorry. Mousebender: Ementhal? Gruyere? Wensleydale: No. Mousebender: Any Norweigan Jarlsburg, per chance. Wensleydale: No. Mousebender: Liptauer? Wensleydale: No. Mousebender: Lancashire? Wensleydale: No. Mousebender: White Stilton? Wensleydale: No. Mousebender: Danish Blue? Wensleydale: No. Mousebender: Double Gloucester? Wensleydale: (pause) No. Mousebender: Cheshire? Wensleydale: No. Mousebender: Dorset Blue Vinney? Wensleydale: No. Mousebender: Brie, Rocquefort, Pont-l'Évêgue le Veq, Port Salut, Savoyard, Saint-Paulin, Carre-de-L'Ést, Bresse Bleue, Bruson? Wensleydale: No. Mousebender: Camenbert, perhaps? Wensleydale: Ah! We have Camenbert, yessir. Mousebender: (suprised) You do! Excellent. Wensleydale: Yessir. It's..ah,.....it's a bit runny... Mousebender: Oh, I like it runny. Wensleydale: Well,.. It's very runny, actually, sir. Mousebender: No matter. Fetch hither the fromage de la Belle France! Mmmwah! Wensleydale: I...think it's a bit runnier than you'll like it, sir. Mousebender: I don't care how ****ing runny it is. Hand it over with all speed. Wensleydale: Oooooooooohhh........! (pause) Mousebender: What now? Wensleydale: The cat's eaten it. Mousebender: (pause) Has he. Wensleydale: She, sir. (pause) Mousebender: Gouda? Wensleydale: No. Mousebender: Edam? Wensleydale: No. Mousebender: Caithness? Wensleydale: No. Mousebender: Smoked Austrian? Wensleydale: No. Mousebender: Japanese Sage Derby? Wensleydale: No, sir. Mousebender: You...do have some cheese, don't you? Wensleydale: (brightly) Of course, sir. It's a cheese shop, sir. We've got-- Mousebender: No no... don't tell me. I'm keen to guess. Wensleydale: Fair enough. Mousebender: Uuuuuh, Wensleydale. Wensleydale: Yes? Mousebender: Ah, well, I'll have some of that! Wensleydale: Oh! I thought you were talking to me, sir. Mister Wensleydale, that's my name. (pause) Mousebender: Greek Feta? Wensleydale: Uh, not as such. Mousebender: Uuh, Gorgonzola? Wensleydale: No Mousebender: Parmesan? Wensleydale: No Mousebender: Mozzarella? Wensleydale: No Mousebender: Pippo Crème? Wensleydale: No Mousebender: Danish Fynbo? Wensleydale: No Mousebender: Czech sheep's milk? Wensleydale: No Mousebender: Venezuelan Beaver Cheese? Wensleydale: Not today, sir, no. (pause) Mousebender: Aah, how about Cheddar? Wensleydale: Well, we don't get much call for it around here, sir. Mousebender: Not much ca--It's the single most popular cheese in the world! Wensleydale: Not 'round here, sir. Mousebender: (slight pause) and what IS the most popular cheese 'round hyah? Wensleydale: Ilchester, sir. Mousebender: IS it. Wensleydale: Oh, yes, it's staggeringly popular in this manor, squire. Mousebender: Is it. Wensleydale: It's our number one best seller, sir! Mousebender: I see. Uuh...Ilchester, eh? Wensleydale: Right, sir. Mousebender: All right. Okay. 'Have you got any?' he asked, expecting the answer 'no'. Wensleydale: I'll have a look, sir... nnnnnnnnnnnnnnnno. Mousebender: It's not much of a cheese shop, is it? Wensleydale: Finest in the district, sir! Mousebender: Explain the logic underlying that conclusion, please. Wensleydale: Well, it's so clean, sir! Mousebender: It's certainly uncontaminated by cheese.... Wensleydale: (brightly) You haven't asked me about Limburger, sir. Mousebender: Would it be worth it? Wensleydale: Could be.... Mousebender: Have you --SHUT THAT BLOODY BAZOUKI UP! Wensleydale: Told you, sir.... Mousebender: (slowly) Have you got any Limburger? Wensleydale: No. Mousebender: Figures. Predictable, really I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me: Wensleydale: Yessir? Mousebender: (deliberately) Have you in fact got any cheese here at all. Wensleydale: Yes,sir. Mousebender: Really? (pause) Wensleydale: No. Not really, sir. Mousebender: You haven't. Wensleydale: Nosir. Not a scrap. I was deliberately wasting your time,sir. Mousebender: Well I'm sorry, but I'm going to have to shoot you. Wensleydale: Right-0, sir. (Mousebender pulls out a gun and shoots Wensleydale)

[MickS]

YouTube- The Cheese Shop sketch, Monty Python

:):)

[Mick_Marsh]

Geez Pirasea.
Did you start typing that when this thread started?

A couple of christmas' ago, my sister gave me a book "Monty Python - Just the Words" A great reference document.

[rovercare]

My mate Bushy used to be the National sales manager for Jindi Cheese.
We got so sick of eating Brie and Camembert we used to put the stuff in clay target throwers and use it for target practice when disposing of stuff past it's best by date.

Mr Bush certainly wouldn't do such a thing:eek:

Hope his explosions go well with the briquette dust he got me to chase down for him:D

[twitchy]

Have one of these rolls with a good cheese...you won't regret it...

[/URL][URL]http://www.pastillanash.com/log.html (http://www.pastillanash.com/)

http://www.pastillanash.com/images/logo_page_image1.jpg

I probably wouldn't but my boy would.


Witches chase cheese place in Mt Tambourine do a course which looks like I might have to go & have a go at now........ Those cheeses look damn fine!!!

[Hymie]

Past it's best by date ?????????

That's when the stuff starts getting good.;).......................... well, maybe you're right. Not the soft cheeses so much.


I know, but they can't legally sell it.

[Hymie]

Mr Bush certainly wouldn't do such a thing:eek:

Hope his explosions go well with the briquette dust he got me to chase down for him:D


Ahhh, you had to be there.
My right ears still ringing!

[Bigbjorn]

It is a pity that the dairy industry rationalisation and deregulation that was instigated to save the bankrupt Victorian industry spelt doom for almost all the smaller Qld. cheesemakers and all the big ones. Downs Dairy (Unity) did great cheddars and blue vein and Warwick did justly famous cheddar and a Camembert that was sold fresh and not vacuum packed or otherwise sealed. you could let it mature to your own taste. The small and very good Beaudesert specialist cheese factory closed when they could no longer source sufficient milk of the required quality locally as the local dairy industry has almost closed down except for a few supplying whole milk to Brisbane. Kraft closed their major factories at Quinalow and Kenilworth although Kenilworth has reopened under new owners and does a range of specialty cheeses. A few other specialty makers have started up but most seem to think their products are priced according to the gold market.

[MickS]

Sign up and spread the word....NZ have now allowed raw milk cheese....