...but this time with a little more actual purpose. I've just gotten into making cheese, and have just finished a batch of mozzarella (which was under $5 and made SO MUCH CHEESE).
Eventually I'd like to make more and more complicated cheeses. Anyone else do it and know where to get the required cultures and ingredients?
The Semi-Annual Cheese Thread
- MotorWaffle
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- Elomin Sha
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Re: The Semi-Annual Cheese Thread
As usual, my feet smell of cheese.
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- Lord Chrusher
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Re: The Semi-Annual Cheese Thread
I wish to complain about how expensive cheese is in Canada due to the supply management in place to subsidise Canadian dairy farmers. Beyond a small import quota, imported cheeses face a 250% tariff when entering Canada. One of the few things that is cheaper in Australia than in Canada is dairy products.
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Re: The Semi-Annual Cheese Thread
MotorWaffle wrote:I've just gotten into making cheese, and have just finished a batch of mozzarella (which was under $5 and made SO MUCH CHEESE).
You should make burrata. Had it in a restaurant once with a sauteed peppers and onions, grilled flatbread, and greens, and it was amazing.
I'm always partial to blue cheeses myself. Especially grilled on a burger or with some fig jam on a cracker.
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Re: The Semi-Annual Cheese Thread
Shot in the dark question here, do halloumi and ricotta go together? Been enjoying those two in the same dishes for the past couple of days since having a whole bunch of both in the fridge but still can't figure whether I'm committing a dairy faux pas here.
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