[Feta with chilli and coriander seeds, lemon and thyme, bay leaves and black peppercorns.]
Tomorrow I’m doing a talk about cheese for our local church, so I thought I’d put my notes here.
I’ve always loved cheese. My father, David, was an agricultural scientist specialising in dairy products, and later became the Director of Dairying for the Dept of Primary Industries in Queensland (and later Fisheries, but that’s another story.)
A couple of years ago I attended a three-hour cheese-making session run through WEA here in Adelaide. The teacher was Sheree who was co-owner of Udder Delights here in the Adelaide Hills. (The have recently sold the business). We made feta, and tin the way home I bought a second-hand wine fridge and I was underway (or under whey…).
Home Cheesemaking by Neil and Carole Willman, Little River: self-published, 2005. Out of print.
The Guide to Making your Own Cheese by Neil Wilman, self-published, 2010. Available at Udder Delights, Hahndorf.
Milk Made by Nick Haddow, Richmond: Hardie Grant, 2016.
One-hour Cheese by Claudia Lucero, New York: Workman, 2014.
The Gourmet Farmer by Matthew Evans, Nick Haddow and Ross O’Meara, Millers Point: Murdoch, 2012. Out of print
The websites listed below also sell books and booklets along with cheese-making equipment and ingredients.
Websites – Overseas
madmillie.com – New Zealand but with some local distribution. Kits available in some department stores. Cultures and salt can be bought from Udder Delights in Hahndorf.
Milk and Cheese
Cheese is basically milk that is starting to go off. Milk consists of fat (lipids), protein, lactose (sugar), minerals (including calcium, phosphorous, magnesium, potassium), vitamins (mainly A, E and B2) and enzymes. [Source: Milk Made]
Buy lower fat milk for hard cheeses and higher fat milk for creamy soft cheeses.
Metal pot, slotted spoon, knife, colander
Thermometer, measuring spoons
Gloves, hair net
Chux or cheese cloth or food grade muslin
Food storage container with insert base
Wine fridge or Freezer with thermostat
So tomorrow I’m taking feta, goat chèvre and haloumi for tasting, and showing people the camembert, gorgonzola and taleggio that are in development. We’ll also be making ricotta and mozzarella. Eight cheeses. Enough?