This topic contains 6 replies, has 2 voices, and was last updated by Matthias 1 year ago.
- 21/12/2016 at 11:15 pm #2185
I’m Matthias from Germany, now living in Brisbane.
I miss the alpine cheeses and I started about 6 months ago to learn how to make simple cheeses with the aim of eventually making alpine style cheeses.
I make a cheese every week, sometimes soft cheeses like Feta, sometimes semi hard cheeses like Gouda and Colbys.
Recently I had some culture shipped to make the alpine style but they are all still ripening.
I make my cheeses at home in the kitchen and for hard cheeses I use 10 liters of milk as that fits my press and the other equipment.
I’m keen to learn more and look forward to reading what everybody else is up to.06/09/2018 at 7:17 pm #5104
I live not far from you on the Gold Coast, and was interested to see how your alpine style cheeses turned out!
Neil07/09/2018 at 10:56 am #5106
I’ve made 25 alpine wheels since and they vary a little more than a shop bought product would.
After trialing a bit, I am now pressing them overnight at 24kg and air dry them first before vacuum packing them to age them 6-24 months. They are full flavor, a little spicy but my favorite cheese.
Hope this helps?
Matthias07/09/2018 at 7:02 pm #5112
They sound great! I’ve only just started making cheese, but I think vacuum packing is the way to go. I got some cross contamination on my initial manchego from a camembert, which didn’t end well, but I’ve got my fingers crossed for the next batch. Are you using a recipe for your alpine cheeses?
Neil08/09/2018 at 7:38 am #5115
I am using a German recipe but it is pretty similar to the Piora that Gavin Weber published if you know him?08/09/2018 at 9:39 am #5116
Just had a look at the recipe, sounds great! I think I’ll give it a go.
When you vacuum pack your cheese, do you vacuum pack the whole cheese or divide it into quarters?
Neil09/09/2018 at 8:44 pm #5121
I vacuum the whole thing and leave it 6-18 months. Then I cut it up and vac pack again if needed.