I have a free weekend coming up, which around here are far and few between. I will dedicate the entire weekend to cheese making.
Yesterday, my order of annual cheese goodies arrived in the post from Green Living Australia. Here is what I ordered.
125ml Vegetable Rennet (I just ran out of my first bottle)
24 doses of Mesophilic Culture (Used the last in October)
Mini measuring spoons (sick of using spoons too big for the task)
Penicillium Candidum PC-A1 (mild white mould)
Creme Fraiche culture
Microperforated Cheese Wrap
Cheese basket follower
4 x 100mm Cheese hoops (to replace the warped one I made)
2 x square Feta Baskets (coz round feta just doesn’t look right)
I am going to make a favourite, Caerphilly, for a work lunch we have coming up in mid December. Everyone is bringing a dish they made at home. I took along some Pepper Jack last year with a jar of home made Branston Pickles, and it was a great hit. It was devoured in 15 minutes flat.
It has been so long since I made Feta, and am hoping that a different recipe and the square baskets will help me perfect this wonderfully simple cheese. Fantastic for all the Greek Salads that I can grow greens for!
The cheese hoops, Penicillium Candidum and cheese wrap will be used to make Camembert. I chose a milder mould than the one I already have. Hopefully it will result in a milder cheese that doesn’t get extremely pungent after 4 weeks of age. The cheese wrap should help mature it slowly.
Finally, the creme fraiche culture will be used to turn cream in to a smooth and creamy cheese that is often used in deserts in Europe. Kim tells me that she just loves this stuff, so we will see how it turns out.
All this in two days? What do you reckon my chances are? Three cheeses and filming for video tutorials as well? Well lets just give it a go and see what happens.
Sounds like a fun weekend coming my way!