@Alison, Long Paddock Cheese no worries Alison very grateful for all your work in getting standa cultures available to us and pleased to hear that it's still a possibility? To get the aroma ra...
The Peaks Artisan Cheesemakers
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Posts made by The Peaks Artisan Cheesemakers
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Otherposted in Cheese, Butter & Yoghurt making
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Otherposted in Cheese, Butter & Yoghurt making
Hi all, I was wondering if any of you have any of the standa aroma range of cultures that were available a few years back in your freezers that you are not using and would want to on sell to me. I...
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Brined Ripened (Aegean) Cheeseposted in Cheese, Butter & Yoghurt making
Thankyou Paul and Burke for your input on this. Burke, yes this is something I've heard Ivan talking about also - will give it another go at some stage with a test cheese. Cheers Luke.
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Brined Ripened (Aegean) Cheeseposted in Cheese, Butter & Yoghurt making
@Nimbin Valley Dairy thanks for the reply Paul, appreciate it 🙏. Interesting you say that, it is time consuming. On a similar topic then, do either of you ever dose sterilise the brine (Ie hyd...
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Brined Ripened (Aegean) Cheeseposted in Cheese, Butter & Yoghurt making
@Prom Country Cheese A Brandon thankyou for the Reply Burke, much appreciated 🙏
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Brined Ripened (Aegean) Cheeseposted in Cheese, Butter & Yoghurt making
Hi all, just wondering if anyone who pasteurises their brine can tell me if they then add calcium back in afterwards? cheers, Luke.
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Chit Chatposted in Socials
Hi Paul, I used to get copies of any chat send to my email inbox but am not getting them anymore? Don't think I've changed any settings
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Semi-hard Cheeseposted in Cheese, Butter & Yoghurt making
Hi all, I have recently started pressing my semi hard cheeses more firmly (using a press, used to just stack them with a weight on top). I use standard hoops with cheesecloth and have found that o...
