I have a confession to make. My name is Gavin Webber and I am cheese crazy. You would class me as an amateur cheese maker or artisan if you will, who is mad about making his own cheese at home. In fact I like cheese making so much that I make at least 1 kg (2.2lbs) of cheese of various types every few weeks.
I started making cheese as a hobby back in March 2009 after attending a cheese making class at our local community house in Melton, Victoria, Australia. It was an exciting day indeed, and I will be posting about it later on in this blog.
How does it taste, I here you ask? Well, let me tell you that once you have made your own cheese, you will never buy store-bought stuff again. The only problem you will have is keeping up with demand!
So far I have had experience making the following cheese types;
Feta, Wensleydale, Farmhouse Cheddar, Emmental, Stilton, Camembert, Parmesan, Ricotta, Romano, Pepper Jack Monterey Jack, Ossau-Iraty with green peppercorns, Caerphilly and Mozzarella.
|Farmhouse Cheddar drying before waxing|
I will be posting about each one of these cheeses every few days and others that I may decide to make in the future. I will also be transferring the bulk of the cheesy knowledge from my other blog, The Greening of Gavin, which was the catalyst for all my greening activities. You can pop on over there if you want to learn about organic food gardening, climate change, peak oil, chickens, solar power, fruit trees, composting and worm-farming and all other topics that make up the sustainable living ethos.
So break out the crackers and stay put for an exciting cheesy adventure.