That's great news, Graham! many thanks for letting us know. As a matter of interest, do you know the original source of the calves for the Chr. Hansen and other calf rennet? I heard that the...
Alison, Long Paddock Cheese
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Posts made by Alison, Long Paddock Cheese
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Coagulation & Rennetingposted in Cheese, Butter & Yoghurt making
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Coagulation & Rennetingposted in Cheese, Butter & Yoghurt making
Calf rennet - do you use it in your cheesemaking and where do you source it from? Please let me know asap. Hello and Happy New Year to all ASCA cheesemakers! Paul (Nimbin Valley Dairy) and G...
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Otherposted in Cheese, Butter & Yoghurt making
@Tim Gadischke many thanks, Tim - we've landed on Olssons Flossy too. Ivan is amazed at how dirty Australian salt is (full of fine dust particles that get through the filtering process), and Olsson...
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Otherposted in Cheese, Butter & Yoghurt making
Apologies, Luke, I am still waiting for Department of Agriculture approval to allow us to import the PAL AROM series of cultures. Very sorry about this delay, but will give you a better idea of lik...
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Otherposted in Cheese, Butter & Yoghurt making
Excellent news, Luke. Your question helped us at Long Paddock Cheese too, as our production team had been debating the correct 'Goldilocks' temperature (not too hot, not too cold) at which to pre-r...
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Otherposted in Cheese, Butter & Yoghurt making
@Luke Here is the link to the article on cleaning cheese moulds: Servi Doryl "How to Clean Cheese Moulds".
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Otherposted in Cheese, Butter & Yoghurt making
@Luke I don't necessaruily have the answer for you, but I'll try to attach a Cheese Moulds Cleaning Guide published by French Cheese Moulds maker, Servi Doryl, that might help. I will also ask Ivan...
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Otherposted in Cheese, Butter & Yoghurt making
Salt: which salt do you use in your cheesemaking (brand, type, price, do you buy it direct or via distributor)? At Long Paddock Cheese, we mainly use salt for brine, with a smaller quantity ap...
