So my cheese making is well and truly under-whey… (sorry, it had to be said.) Just made my fourth batch of feta, and experimenting with different brands of milk. We’re lucky to have four dairies in our region that sell non-homogenised milk.
I’ve also made one batch of camembert which went fairly well. Here is my first attempt at blue cheese. The cultures are from Mad Millie but we buy them in Hahndorf at the Udder Delights Cheeses Shop, with whom I did my cheese-making session back in February. But I also have supplies from GreenLiving Australia….