[Cheese] camembert with raw milk - made

[lou02@aapt.net.au]

Hi Rita

I make quite a few types of cheese.  It really is a personnal taste preferrence
as to the type of cheese that is best for you to make below is the list of
cheeses' that I have made.
Blue Vein (made for someone else)
Bocconcini
Brie
Caerphilly
Camembert both types but liked modern best.
Cheddar Cheese farm style
Fetta both goat and cow
Gouda and Edam
Halloumi
Havarti
Mozzarella
Parmesan
Ricotta whey and whole types
Washed rind soft
White Wensleydale
Butter
Hope you have fun experementing with raw milk it is all I use and we have not
been sick at all. I have my own cows.

Regards
Tina

Quoting Rita P <hotstuffme at yahoo.com>:

> Hi Tina,
> Thanks for those words.  I keep reading that it's
> unsafe!  I was brought up on unpasteurised milk
> products in the early 50's.  My father made cheese etc
> at home.  (European war migrants:))  I also have it
> everytime I go to Europe, (every second year), so I
> think I'm immune, but I'm hesitant about giving my
> cheese to anyone else.
> In your experience, what would be the BEST cheese to
> make with the raw milk.
>
> Rita
> Melbourne, Australia
>
>
> --- lou02 at aapt.net.au wrote:
>
> > Hi Rita
> >
> > I make all my cheese with raw milk and have no
> > problems.  If you can make a type
> > of cheese with past. milk then you can use raw milk.
> >
> > Tina (Gold Coast)
> >
> > Quoting Rita P <hotstuffme at yahoo.com>:
> >
> > > Thanks all,
> > > After considering everything, I made the
> > camembert,
> > > using the raw milk in its natural state.  Added
> > > culture and did the normal thing.  I had too
> > little
> > > time to make too many changes in my plans and I
> > didn't
> > > want to hold the milk any longer than absolutely
> > > necessary.  The fresher the better in my book.  It
> > > will be interesting to see if it differs.  I get
> > raves
> > > about the pasteurised camembert I make, from
> > dedicated
> > > cheese eaters - so - it will be interesting, as
> > along
> > > as I don't either kill them or make them sick:)
> > >
> > > I would have preferred to make one of the blues
> > > (probably gorganzola), but I've got enough blue
> > > maturing at the moment, and running out of
> > camembert.
> > >
> > > Next time, I need to have a plan already worked
> > out,
> > > so that I have the best style of cheese planned
> > and
> > > ready to go - and the time at home to make sure it
> > > matures properly.  Any suggestions other than
> > cheddar?
> > >
> > > Thanks for all the comments ..
> > >
> > > Mark, I'm in Eltham ... good to talk cheese
> > locally,
> > >
> > > Rita
> > > Melbourne, Australia
> > >
> > >
> > >
> > > --- "Mark E. in Oz" <mark at zymurgia.com> wrote:
> > >
> > > > Hi Rita,
> > > >
> > > > You most certainly do not need to pasteurise the
> > > > milk. It will need the
> > > > cultures added as normal, and the Pen added
> > either
> > > > before renneting directly
> > > > and/or after the forming with the spray on
> > business
> > > > ( depends what methods
> > > > spin your wheels!)
> > > >
> > > > Let me know if you need anymore help.
> > > > --
> > > > Cheers
> > > >
> > > > Mark E. in Oz (Melb)
> > > > ----------------
> > >
> > > >
> > > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> >
>
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