• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Blog
  • Cheese Courses
  • Cheese eBooks
  • Podcast
  • Videos
  • Cheese Making Kits
  • Support Me!
  • Live!

Lucy’s Feta or Chabichou

24/05/2015 By Gavin Webber 2 Comments

Over on my other blog, The Greening of Gavin, I interviewed Lucy House who runs a free range farm in Baralaba, Queensland.

She blogs at Healthy Farming Healthy Food.

During the interview she mentioned that she milks four cows daily, and makes her own cheese once a week.  She makes a really tasty cheese loosely based on Chabichou, but without a ripening period.

Lucy has kindly shared her recipe and method below.

I believe this is actually called Chabichou, which is a fresh cheese. However, I either put it into a brine or I cut it into chunks and marinate it in oil and herbs.

Start this in the morning and it will carry over into the next day.

Chabichou

 

Lucy’s Feta/ Chabichou

Ingredients

  • Milk – I do 4-5 litres and get three cheese baskets, which gives about 250g fresh cheese each.
  • Flora Danica (Multiple Strain Mesophilic) starter – use ¼ teaspoon to 20 litres of milk
  • Rennet- 1-2 drops single strength rennet to every litre of milk

Method

  1. Warm milk to 20-30° Celsius (I use it straight from the cow)
  2. Add starter and let sit for half an hour.
  3. Add rennet and stir.
  4. Incubate for 10-16 hours at room temperature. The curd will be very firm and there will be a small amount of whey on the top of the curd.
  5. Place cheese cloth into hoops/baskets on top of a draining rack. Carefully place “slices” of curd into the baskets until they are full.
  6. Leave hoops to drain overnight – you will need a large dish to catch all the whey. If there’s too much for the baskets, place into a cheesecloth/bag. This is basically quark.
  7. The next day, sprinkle 1/8 teaspoon cheese salt on top of each cheese and leave for approximately 2 hours.
  8. Remove the cheese, turn over and sprinkle more salt on. Leave another 2 hours.
  9. This can be consumed as a fresh cheese and eaten within 2 weeks or for longer keeping, put into a brine or place in oil with herbs.

Brined cheese – after a week or two, this is a very crumbly style feta.

Marinated cheese – stays very creamy and can be used as a spread or used in salads etc.

By all accounts, everyone at her place loves this cheese.  I will have to try it out during my next cheese making session!

Filed Under: Recipes Tagged With: Chabichou, Feta

Follow Us via Social

FacebooktwitterpinterestrssyoutubeinstagramFacebooktwitterpinterestrssyoutubeinstagram

Cheese Making Kits

Cheeseman.tv Merchandise

Stay Fresh Cheese Bags Mug
0:00
1:0:07
  • LGC103 - Dan Leighton, from Extinct Cheeses to Medieval Re-enactments
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Cave Cheese Press Colby Cream Cheese Curd Cutter Curds Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Jarlsberg Kits Monterey Jack Mould Ripened Cheese Moulds Mozzarella Parmesan Parmigiano Reggiano Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops

Subscribe to Cheese Podcast

Apple PodcastsAndroidby EmailRSS

Subscribe to Cheeseman.TV

Podcast Reviews

  • Number One Cheese Podcast
    October 14, 2023 by Gene 321 from Australia

    Inspirational, motivational, incredible knowledge of cheese history and production, a great teacher with a twist of Aussie humor and an all round nice guy who knows his cheese. I’ve been listening to Gavin for many years now and gained so much knowledge and inspiration from just listening to his podcasts. If you’re interested in cheese, Gavin is your man.

  • I am so hooked on cheese making now.
    July 25, 2023 by Bennyssimoo from New Zealand

    Thank you Gavin. I feel like I know you as if you were my neighbor and you really got me lost in cheese now

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host.A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

Little Green Workshops

Copyright © 2025 · Gavin Webber