Buffalo milk will soon be available... . I think from Clevedon, south of Auckland... . One can gewt Buffalo cheeses from them but hoping also soon to sell the milk...
ashanti,
Jun 17, 11:14pm
Hi Biddy6, good to see you are still around-- I hadn't seen any posts from you for a while, but then again, i have been away also- you were actually teh person that really helped me get the confidence to get going, I will be milking 4 cows later in the year, just milking my two jersey girls once a day at the moment
bernice1,
Jun 18, 2:44am
Cheddar We have just cut into a cheddar cheese that we made nearly 22 months ago... we have been patiently waiting for it to mature. We cut into it with much trepidation as we thought at one stage it had not worked and had gone "off"... . BUT it is utterly yummy - delightful crumbly texture, lovely bite to it, a very tasty cheddar - worth the wait. Now to make some more.
ashanti,
Jun 18, 3:07am
bernice1- sounds great! Do you have a cheese cellar or do you just use a fridge to age your cheese?
biddy6,
Jun 18, 3:08am
Ashanti you're well ... on your way to ending up with 13 Jerseys in milk just like I did LOL My health has packed up something wicked so dried off my girls. Sold one but still have two due to calve in spring. Will calve the heifer out, train her to milk then I'm giving her and calf to my daughter as an early wedding pressie. I know I'll eventually have to sell the remaining cow too but am procrastinating. We are going to sell the lifestyle block but hopefully I'll be able to keep my wee feral doe and milk her now'n again. I know how much you'll be enjoying cow ownership and all that goes with it. Don't forget to feed your girls 1 tablespoon per day of magnesium a few weeks before and after calving! They'll eat it mixed in molasses. Also have some bags of Bomac on hand in case they go down with Milk Fever. You vet will advise which ones to buy.
biddy6,
Jun 18, 3:13am
Bernice . . wow, 22 months . . Did you wax your cheddar? I did a hard farmhouse cheese I made and aged it for a few months. The texture and taste was more like parmesan - which is one cheese I don't like! Some well travelled vege friends of mine loved it tho. so it didn't go to waste LOL
bernice1,
Jun 18, 10:02am
We covered the cheddar with cheesecloth and then rubbed a thick layer of fat over it. We aged it in a very cool, old butlers pantry which is in the coolest part of the house. On the shelf in there, but over the hot summer this last year we did pop it into a firdge. I "accidentally" made a hard farmnhouse last year which also turnned out like parmesan. It was OK but nothing like this lovely crumbly, tasty cheddar.
ashanti,
Jun 19, 6:13am
biddy6 sorry to hear your health is failing I can sympathise with that-- I am lucky I find farm helpers at various times to help me with my jobs. Thanks for the reminder about magnesium, maybe if you sell your block you will find your way up noth for a holiday- you are welcome to come and stay, I am sure you can give me heaps of ideas
valentino,
Jun 25, 9:30pm
On last page... . Bump
ashanti,
Jul 3, 2:40am
Bumping up again If anyone in the far north is interested there is a beginners cheese making workshop in Nrth Hokianga on the 14 July, details on the hokianga tourism website, half of proceeds going to st johns and hokianga country music club
bev00,
Jul 10, 11:24am
for cheese makers
allurs,
Jul 11, 8:16am
Is there anywhere in Palmerston North that does learners classes for cheese making newbies? !
allurs,
Jul 11, 8:32am
EEEEK! ! ! Wow have been reading this thread and I'm just , ummm, blown away! I will admit i'm as thick as a plank of wood but am very interested into making my own batch of cheese! I looked on the net b4 and i found a recipy that said you need 2 cups of milk, 4 tblspoon Vineger & salt! - Is that right? !
cloudberry,
Jul 11, 6:40pm
Allurs There is a guy in Norsewood who does cheesemaking workshops. Norsewood is not too far away from Palmy - about an hour's drive. His website is rangiurufarm.co.nz
deb8888,
Jul 21, 9:53am
bluevein Has anyone attempted this ? ?
skippie1,
Jul 21, 11:28am
Hi I am in Hastings, blown away with this thread, would love to make some cheese, have copied some recipies from here. Now need to find some starter culture and will give it a go this weekend. Will come back later. Thanks all for the great advice given.
ashanti,
Jul 21, 11:25pm
Bluevein type cheese is very easy Unfortunately i don't make it as hubby doesn't like it, and it can cross contaminate my normal brie type cheeses, so, you sort of need two different places to make it in as the bacteria is very virulent, hope I am making sense. The next cheese workshop for beinners in the far north is 26 September.
ashanti,
Jul 21, 11:27pm
#108 cottagecrafts sell starter culture, i think they have listings on tm.
skippie1,
Jul 23, 11:15am
Thanks ashanti have written to the site you suggested. Have stockpiled organic milk, so may need to wait till after the weekend, when I have ordered some supplies. Can't wait to start.
suzanna,
Jul 27, 1:21pm
Over the weekend somehow gremlins deleted all my files so bumping to enable me to start all over again! This has got to be one of the best threads ever... thank you to all of you who have contributed. Anyone know of any cheese making courses available Canterbury/Otago or maybe even the Waitaki?
ashanti,
Jul 28, 9:48am
Yes the cheesemaker site has otago courses, they sound good, go for it, you will not regret it. I have not bought cheese for over a year now.
suzanna,
Aug 4, 4:51pm
Ashanti Hey thanks so much for all your posts on this site. I cant find the cheesemakers site you write about re the Otago cheese making courses so couuld you post please. Thanks and best wishes for your courses... wish I was closer. Dont undersell yourself! !
bernice1,
Aug 4, 7:44pm
suzanna I did the course with Dave Milner from Artisan Cheese which he ran at Jo Seagars in Oxford. But I know that he runs the courses all around the south - check out his web site www.cheesemaker.co.nz I see there are course coming up all around Otago.
valentino,
Aug 11, 7:06am
Bump... .
ashanti,
Aug 11, 7:39am
Thanks Suzanna did you find the otago one?
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