Kirsten Allan is a Sydney based artisan cheese maker, watch as she uses the cellar of Elizabeth Bay House to make and mature a washed-rind cheese. www.kristenalla... Instagram - @kristenallancheese Music by Cameron Emerson-Elliott
Such a great addition to RU-vid. Wonderfully informative and inspiring! As an aspiring cheesemaker this gives me new fodder for creating and cultivating not only cheese, but also where it is made! What a perfect place you had available to make your cheeses! Thank you!
This was so good! Thank you! My 11 year old and I have a wholly (holy?) new appreciation for the stinky brie's we love to eat. But I missed seeing the finished product, watching her taste it and say 'YUM!'
Kirsten, you are a great Cheesemaker! How can I find the exact measurements to make the same amount of batches that you made in this video? Thank You, Dorothy
I Always fall in love with women like her. Articulated, nice and sweet talking, confident in what she does, funny and beautiful. I have to stop this for my own mental health. I love her.
Hi i cna say for sure u have best way of explaining things and i admire ur cheese making excellence and passion too, is ther any way i can learn some cheese making training from you or if u already impart training then i can participate, can anybody guide me on cheese making training,
Just about any milk. If you use pasteurised milk, you add in a little calcium chloride to compensate. Generally better to steer clear of homogenised milks... you'll end up with a weaker curd and inferior cheese but it will still work. The one milk you cannot use is long life (ultra pasteurised milk) but that stuff makes for a really nice drip/filtered yoghurt.
I cannot tell you how many cheese sites I've been to does anybody know how to make the damn stuff like back in the day when they didn't use industrial cultures.... good old-fashioned curds and whey Jesus Christ
Raw milk has all the cultures you need for making cheese. "industrial cultures" come from the exact same place, raw milk. Industrial bacterial cultures have simply been isolated, purified and amplified/propagated.
To make it traditionally you'd probably have to go to the countries and regions the cheeses originated from. The cultures and molds are likely native to that area. Industrial cultures and molds allow you to make these cheeses in the comfort of your home and also ensure standardisation and tastes and textures that can be replicated over and over again.
bookaltd this is where I find the problem when we can't do something for herself without having to depend on the industry that's an issue we have lost all our cultural skills
Marc Lenray Magdaraog you proud of yourself for that comment? People who make the food have cleaner hands than the rabble who bitch because they don’t wear gloves
