SPEND TIME WITH THE BLUEDOG

Who wants CHEESE with that Beer?


	First rule of any new venture....
	Go to school and learn from the Master.... In this case it was a two day cheesemaking course run by Graham Redhead. It's an intensive and exhausting weekend but you come home with 9 different cheeses and a head full of knowledge.
Link to Graham Redhead's Cheesemaking School	Next..... put what you learned into practice.... Living just a few Km from the Baffle Creek Dairy is a big plus so a quick email and place and order by Lunchtime on Sunday and on Monday we get a delivery of very fresh non homogenized milk (it is pasteurised but avoids the protein splitting homogenizing machine) - they call the product Pure and Natural and it sure is. The layer of cream on top reminds us of our childhood and those mornings fighting to get the cream from the bottle before anyone else at the breakfast table. So the schedule runs something like this... Take delivery of 38Litres of fresh milk on Monday afternoon. Monday: Whole Milk Ricotta Tuesday: Quark, Gourmet Feta, Camembert Wednesday: Mozzarella Thursday: Cheddar Friday: Greek Feta So at Bluedog Brewing we now make the pizza dough for the bases, make our own pizza sauce, make the sausage and now we're making the cheese.... the only thing we're buying in for Friday night Pizza is the Pepperoni, Olives and Anchovies... hmmmm wonder if we could farm anchovies? Here are some photos of the Cheesemaking at home in the kitchen

Setup on kitchen bench	Making Ricotta is easy	Ricotta rises to the surface and you skim it off
Quark hangs in cotton bags to drain	Mozzarella made into smaller manageable balls for homemade pizza	Argh! Beer and Cheesemaking - what a combo
Pressing the Cheddar	Cheddar, pressed, dried & shrink wrapped	Camembert's Traditional and Modern
Sloppy Feta in cheese hoops	Six Gourmet Feta's in the fridge	Quite a production line
Camembert after 2 weeks in 9C fridge	Nice coating of mould	They are now sealed to ripen for a few weeks