That would be me..
I've been musing for a while about learning to make cheese and yesterday, I did it. I took a one day workshop to learn to make camembert and ricotta. Above is a picture of my take-home cheese, a camembert soaking in brine, before being stored in an esky for a few weeks to develop that characteristic white mold exterior.
The workshop was held at Small Cow Farm at Robertson in the Southern Highlands. It was very much hands-on, and a lot of fun. We all got to take home a cheese which we will tend over the next few weeks before we get to eat it. Can't wait to eat it with some home-made wine!
I'm keen to have a go and make some more, but I'll have to navigate my way through a few obstacles. 1) I'll have to try and source some non-homogenised milk, which is necessary for cheesemaking. Homogenised milk doesn't cut it. I think I'll have to of approach the dairies around here directly. 2) I'll have to pick my day when nothing else is happening, and I can stick around the kitchen for a few hours - these days are few and far between for me. Cheesemaking is a bit of a long drawn out process, so I'll have to pick my time well.