Hello from Brisbane

This topic contains 6 replies, has 2 voices, and was last updated by  Matthias 1 year, 1 month ago.

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  • #2185 Reply

    matthias
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    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.

    #5104 Reply

    Neil

    hi Matthias

    I live not far from you on the Gold Coast, and was interested to see how your alpine style cheeses turned out!

    Cheers
    Neil

    #5106 Reply

    Matthias

    Hi Neil,

    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?

    Thanks,
    Matthias

    #5112 Reply

    Neil

    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?
    Cheers
    Neil

    #5115 Reply

    Matthias

    I am using a German recipe but it is pretty similar to the Piora that Gavin Weber published if you know him?

    #5116 Reply

    Neil

    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?

    Cheers
    Neil

    #5121 Reply

    Matthias

    I vacuum the whole thing and leave it 6-18 months. Then I cut it up and vac pack again if needed.

    Cheers,
    Matthias

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