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- This topic has 6 replies, 2 voices, and was last updated 5 years, 7 months ago by 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.NeilGuesthi Matthias
I live not far from you on the Gold Coast, and was interested to see how your alpine style cheeses turned out!
Cheers
NeilMatthiasGuestHi 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,
MatthiasNeilGuestThey 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
NeilMatthiasGuestI am using a German recipe but it is pretty similar to the Piora that Gavin Weber published if you know him?
NeilGuestJust 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
NeilMatthiasGuestI vacuum the whole thing and leave it 6-18 months. Then I cut it up and vac pack again if needed.
Cheers,
Matthias - AuthorPosts