Cheese-making

Cheese is my new cooking thing!


For my birthday I was given a soft cheese making kit and course. The course was fabulous. It was run by Suzanne at "The Cheesemaking workshop" in Northbridge, Sydney. I helped to make feta, camembert, haloumi, ricotta, cream cheese, marscapone and yoghurt in one day. I have just started to make my own.
My first effort was ricotta which was delicious and sweet and we have enjoyed as a snack at home.
Next I tried feta and it has turned out beautifully.

"Wobbling " the curds to help release the whey whilst making the Feta.

I have since cubed it and marinated it in oil, rosemary, garlic, chilli flakes and peppercorns in pretty ikea jars as christmas gifts. 

The Oil blend for the Marinated Feta - 50/50 Extra Virgin Olive Oil for flavour and Sunflower Oil so it doesn't set in the fridge and a dash of lemon juice.

The ingredients in the marinade

The Feta in it's Brine bath.

The finished Christmas Gifts!

I have also made mascapone which was served with christmas dinner - half flavoured with lemon and parsley under salmon canapes and the other half with vanilla paste and icing sugar with dessert.


My next plan is camembert. I am nursing a little one that I made during the course. It is now covered in fluffy white mould and just today has come out of the cheese cave temperature 12 degrees and is now wrapped in foil in the fridge for 4-6 weeks. On friday I hope to make a batch of camemberts (4-5 of them) which should be ready by the end of february.


Must go now as I need to put my Greek Yoghurt on for the morning.


I hope to keep posting how the Cheesemaking progresses.


Nicola