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Thread: Blessed Are The Cheesemakers

  1. 12th April 2010, 10:41 AM #1
    MickS's Avatar
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    Blessed Are The Cheesemakers

    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
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  2. 12th April 2010, 11:00 AM #2
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    Mmmm sound like something The Peoples Front of Judea would be into. Do you think you could make a green oval shaped LR cheese?
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  3. 12th April 2010, 11:04 AM #3
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    I can do it in any colour you want
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  4. 12th April 2010, 11:05 AM #4
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    Quote Originally Posted by MickS View Post
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    Quote Originally Posted by Nick S View Post
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    [B][I]Andrew[/I][/B]

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  5. 12th April 2010, 11:12 AM #5
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    Gee Mick, I thought you said you were making cheese, not starring in a nativity play!
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  6. 12th April 2010, 06:07 PM #6
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    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
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  7. 12th April 2010, 06:29 PM #7
    d@rk51d3 Guest
    Always wanted to do a course like this.

    I really love watching "Cheese Slices" on the ABC. Makes me so damn hungry though.
    Really tempted to duck out and pick up some of "King Islands" finest.
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  8. 12th April 2010, 06:33 PM #8
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    nice choice Mick,,,

    I had a Bright the other night,,,

    exactly as it sounds!!
    very moorish!!
    "How long since you've visited The Good Oil?"

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  9. 12th April 2010, 06:47 PM #9
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    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.
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  10. 12th April 2010, 06:51 PM #10
    d@rk51d3 Guest
    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.
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