Cheesemaking in Brisbane, Queensland, Australia | Specialty School

Cheesemaking

Locality: Brisbane, Queensland, Australia

Phone: +61 7 3352 3022

Address: 44 Winnam Street 4053 Brisbane, QLD, Australia

Website: http://www.cheesemaking.com.au

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25.01.2022 Meet the Cheesemakers | Dmitri is making cheese during lockdown. "In the first couple of days of self-isolation I’ve made two cheeses: a Brinza and this Wine Infused, which I’ve never made before. This was taken before putting it in a wax for ripening"

23.01.2022 What does it mean that I have post hooping acidification? Having both the correct level of moisture and acidity in a cheese that is 24 hours old is very important in making a good quality cheesehttps://www.cheesemaking.com.au/technicalarticles/

20.01.2022 Postage delays due to Covid-19 are improving but there are still isolated delays in shipping products around Australia. My preference is to send all perishable items on a Monday, if not on a Tuesday. Cheesemaking does not ship perishable items on a Thursday or Friday. If there is a delay in the delivery, the package has a better chance to get to you before the weekend the earlier it is posted. To help keep your cultures chilled as long as possible, all frozen cultures are stored in a -22C freezer, in a foil pouch with an ice gel pack for at least 24 hours prior to shipping. Refrigerated items such as rennet are then added to the package on the day of postage. If you are unsure when your order will be posted or if you have specific directions, please make a note with your order to make sure your preferences are noted.

18.01.2022 Meet the Cheesemakers | Mladen made a soft Washed Rind style cheese after the course in Sydney. "It turned out fantastic!! As you can see from the photo, the rind is of nice colour and the paste is so creamy but not too runny. The smell is proper and the taste is not too strong. All of this in 4 weeks. My wife claims that is just right, but the next one will leave just a bit longer for that extra taste punch."

16.01.2022 * HOME CHEESEMAKER SPOTLIGHT ARCHIVE * "This is a Tomme and my first attempt at a pressed cheese. It all looks great for a pressed cheese. My only comment is that the cheese could be a little smoother on the surface. Those minor 'lines' that you can see will harbour moisture and moulds and make a natural rind more difficult. Probably required some minor attention to the pressing process." - Dwayne

16.01.2022 The October newsletter is out. Catch up on the latest news, meet home cheesemakers and read up on some cheesemaking tips and advice, and more Visit https://www.cheesemaking.com.au/email-newsletter/

14.01.2022 If you break the curd particles up by aggressive stirring then you will lose some of the milk and casein into the whey. The whey should be that light green semi-transparent almost watery colour. If it becomes cloudy or milky during the stirring then you have some problems somewhere in the cheesemaking process.

12.01.2022 Meet the Cheesemakers | Kellie has been making cheese since April. It is an outstanding range of cheeses that she has made in such a short time...Read more>http://ow.ly/qzPL50BPFkG

11.01.2022 Handy Hint / Do you have black spots on your white mould cheese? These are mucor (black mould) contamination from the environment around the make or the maturation of the cheese. By the time black spots start to appear on the rind, it is usually already too late to try and save the cheese. Causes can be varied. Insufficient salting (low salt in moisture), the surface of the cheese is too wet at the surface drying stage, bloomy mould has taken too long to get growing, or not enough oxygen for the white mould.

11.01.2022 There are 2 stages of rennet working in milk to make a gel. The first is the 'cleavage' where the casein is separated from the whey proteins and the second stage is immediately after when all of the casein micelles now have a 'positive' charge and come together to form the gel that traps the water, fat and bacteria cultures.

11.01.2022 The France Cheesemaking tours that were due to be held in May 2020 were postponed to 2021. With the continuing uncertainty of international travel, the 2021 tours have now been postponed to 2022. Organising for the 2022 tours will commence mid-2021.

06.01.2022 Penicillium Candidum Vs Geotrichum Candidum. These are cousins in the genetic world but essentially Geo produces a thin white rind on the cheese and the Penicillium White Mould produces a thicker rind. Both produce enzymes that produce flavour in the cheese.

04.01.2022 Meet the Cheesemakers | Mladen has been making some blue vein recently. "The paste is of nice yellow colour and of great taste, almost like Jarlsberg but not that nutty (MA211 I guess). Consistency is firm just so you can cut it clean as on the photo. It’s got nice marbling which in my opinion is of a just-right measure. We could not hold back and we trashed half of the cheese instantly, nodding to each other with the full mouth how yummy it is"

03.01.2022 Intensive Cheesemaking 1 Courses are now scheduled for: Brisbane 7-8 November, Canberra 21-22 November and 5-6 December. Enrol Here >>>https://www.cheesemaking.com.au//intensive-cheesemaking-c/

02.01.2022 The latest Cheesemaking Newsletter has dropped. View it HERE >>> https://www.cheesemaking.com.au/email-newsletter/