I Love Cheese | Brand
I Love Cheese
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Reviews
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25.01.2022 Easiest Persian fetta recipe ever!!!
25.01.2022 I don't think this will be a good green papaya salad base!
23.01.2022 Its a dry period for fresh milk, so taking a break from cheese and making my own vodka.
22.01.2022 Baked ricotta - currently in drying mode. Bake either this afternoon or tomorrow!!!
20.01.2022 Preparation is everything. Banana leaves marinated in a spicy Bacardi now drying out. Wrap chervre in the leaves and leave to mature. Adds an amazing flavour to the cheese (leaves are not edible).
18.01.2022 Ages ago we got a small brewing kit. Today I decided we would get started using it. This is the start to making wort.... The doughing in period... 75mins
18.01.2022 Baked cheesecake!!!
17.01.2022 Some beef jerky on today
17.01.2022 Fetta in the making
16.01.2022 $60 worth of milk and cream later and i still haven't got a cambozola blue cheese. Bed rennet first batch snd not enough the second all i got was a creamed cheese that didn't seperate into curds and whey even though it seemed to set right.
15.01.2022 Stirred curd cheddar in progress. Now I know why it is so orange in colour!!!
14.01.2022 Bacterially ripened butter. Has been heated, treated and now coming back up to temperature (12C) so it can be churned into butter.
14.01.2022 Check-in on my goats milk cheddar. Been under wraps for 4 weeks now
13.01.2022 My blue du queyras cheeses starting to blue up.
12.01.2022 4 months after the earliest eat date. The Cheddar is so crumbly I can't cut it, more like scoop it! Anyone want some? Its bitey and brittle...
10.01.2022 Carraway infused baked ricotta...
10.01.2022 I have 10 litres of milk this week... What cheese shall I make? Suggestions?I have 10 litres of milk this week... What cheese shall I make? Suggestions?
09.01.2022 OMG tastes amazing!!! Still has 4 more weeks wrapped in the fridge
09.01.2022 New double boiler solution. No more burned milk residue to scrape off. Thinking of doing garlic pepper and carraway seed varieties of baked ricotta this week. (I was going to do a blue cheese but lost focus and the milk was too hot once I realised). Maybe some flavoured paneer also...
09.01.2022 First attempt, and failure, to make GF sourdough bread. Reminds me of dwarf loaf (Terry Pratchett reference). Bin got fed.
07.01.2022 Pickling beetroot today...
07.01.2022 My Castle blue is officially mature enough to eat. If anyone is interested in purchasing some please pm me. Nom NomMy Castle blue is officially mature enough to eat. If anyone is interested in purchasing some please pm me. Nom Nom
06.01.2022 I think today will be a labne and butter day (not combined)I think today will be a labne and butter day (not combined)
05.01.2022 Derby cheese in the making. A very tough curd at startup and I need a stronger press. Good thing I have 2, this one broke the basket.... Oops
05.01.2022 Goats cheese chervre in marinated fig leaf.... Mmmmm
05.01.2022 Dried tomato soon to be blitzed to powder flavouring in the thermomix (3kg tomatoes does not make much when dried!)
04.01.2022 Tasty and firm. A bit for now the rest can be matured for up to another 3 months.
04.01.2022 Stirred curd Cheddar came out from under wraps today. Mmmm. Went into the fridge on 27 March.
03.01.2022 The cambozola (cheese from hell) was bloody amazeballs!!!!
03.01.2022 14 days of fermentation now...
03.01.2022 This was my blue castle cheese left to ripen for an extra 2 months further than recommended. OMG one of the best firm blue cheeses I've had in a long time!
02.01.2022 Trying out a really basic way of making Persian fetta, add culture to the milk in the container and then wait. Overnight I should have curds and whey. Drain, flavour, press and voila, I should have cheese... Time will tell...
01.01.2022 Vac seal baked ricotta for up to 2 months storage in the fridge.
