Thread: Blessed Are The Cheesemakers

Originally Posted by MickS

Some pics....

Camembert curd



Fetta curd



Into the moulds



Ready in 4 weeks



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

https://www.littlecreatures.com.au/H...enu-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

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.

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

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

I spent a glorious couple of hours in a big cheese shop in Paris once (spread out over a few days ). 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.

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

Camembert



Washed rind

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

Originally Posted by schmierer LR at singleton

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

Originally Posted by MickS

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



and white mould goats....



and my favourite....





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

Originally Posted by MickS

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



and white mould goats....



and my favourite....





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...