Cheesemaking for Beginners in Australia
Cambray Sheep Cheese fills in the seasonal gaps of their production cycle by teaching the art of cheesemaking to eager beginners. Trevor Hay of The West Australian sits in on a class and reports back on his experience.
Before long we are scooping the curds into the moulds. Because the focus is on home cheese-making Jane points out that we don't need fancy equipment. Our brie moulds are rounds of PVC drainage pipe and later we strain our feta through Chux cloths placed in desk tidy trays. The process for the feta is similar to that for the brie, but using different cultures and moulds. Once this is settled we have to turn the brie.