The Semi-Annual Cheese Thread

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MotorWaffle
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The Semi-Annual Cheese Thread

Postby MotorWaffle » 02 Jun 2015, 12:43

...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?
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Elomin Sha
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Re: The Semi-Annual Cheese Thread

Postby Elomin Sha » 02 Jun 2015, 13:44

As usual, my feet smell of cheese.
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Lord Chrusher
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Re: The Semi-Annual Cheese Thread

Postby Lord Chrusher » 02 Jun 2015, 14:02

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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Metcarfre
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Re: The Semi-Annual Cheese Thread

Postby Metcarfre » 03 Jun 2015, 09:28

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

Postby Gap Filler » 03 Jun 2015, 13:08

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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