Back to Basics in Australia
Many of you have probably read a wonderful blog called The Greening of Gavin, written by an Australian father of 4 who watched “An Inconvenient Truth,” in 2006, and decided to lessen his carbon footprint. This is his short profile at the top of his home page:
Gavin began making cheese toward the end of 2008, and in 2009, he made 12 different kinds of cheese. He told me our book, Home Cheese Making was the first book he bought after taking a course in Australia. In his blog, there are great articles about each of the cheeses he made and about his wine refrigerator which he converted to an aging “cave.”
I picked one of his cheeses to publish here, with his permission, of course. I added links to our products and I converted some of the measurements from metrics. Otherwise, this is Gavin’s simple recipe for a very popular cheese:
Recipe and Method
darren aldridge says
Hi Gavin.Darren and Simone here from Box Hill.I made your Wensleydale from your recipe book but i didn't put the sage in.the Wensleydale came up very nice And lve made many more cheese from your book too all yummy.thxs very much.Great book.
Hi Gavin.Darren and Simone here from Box Hill.I made your Wensleydale from your recipe book but i didn't put the sage in.the Wensleydale came up very nice And lve made many more cheese from your book too all yummy.thxs very much.Great book.
thanks, I have done that
Res,
I think your best bet is to contact Gavin at his blog- "The Greening of Gavin" or Jim Wallace at info@cheesemaking.com. Happy cheese making!
I made this last week and I have a question!
It looks as if there will be mechanical holes because of the dry stirring of the curds before molding. Is that correct? Mine is now pressed, dried, and waxed but it looked "bumpy" before pressing and had evidence of curd individuality after pressing too. Is that ok?
Thanks!!
I made this last week, and it looks as though there will be mechanical holes because the curd was dry when put into the mold then pressed. Is this ok? I have since waxed the cheese and am turning it in it's box cave.
Thanks!!!
@ Susan,
You can leave the sage out if you want. It is still very much Wensleydale. I just put it in for extra flavouring.
Gav
If you make this cheese without the sage is it still Wensleydale cheese?
(I have a sage allergy)
Dried cranberries work for me!
Looks good!