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OH! Must have!

How fantastic! Matt would love this...and I know where we can get vegetarian rennet, too...

I'd love the recipe. I don't know when/if we'll get around to making it, but it's certainly something I'd like to have in my files.


this is fascinating! I've never seen cheese made -- the effort is significant but worth it, I bet!

Journey Girl

This really is an excellent series - I'm so glad you and Cakes are sharing. I'll be watching with avid interest. :)



My advice would be to make sure you use microbial rennet. Provided you don't have an aversion to genetically modified stuff. The rennet is produced by bacteria that have had the addition of a gene that cows use to produce stomach acid. That allows the bacteria to produce the same enzyme that the cows do, which is where the rennet comes from. If what you buy is vegetable-based rennet (commonly made from herbs like thistle) you'll get patchy results at best, and really yucky ones at worst. Most rennets advertised as "vegetarian" are really microbial rennett. If the rennet is advertised as "vegetable" rennet, it's more likely to be herb-based.

It s worth it. The cheese is gorgeous.


I hope we don't disappoint!


Fantastic! Just really fantastic. And imagine how much money you save on buying pieces of cheese! Cheese costs a bloody fortune. This was one of the most interesting posts I've read in a long time.
PS - I've just come back fromt the cake decorating shop in Port Phillip Arcade. Thankyouthankyouthankyou! I can't believe I've never heard of this place before, and I'm a big fan of Degraves St just nearby. It was like walking into wonderland. I felt like Charlie in the Chocolate factory. Bough 3 types of lustre dust and some ornaments. But, quick question - how is the best way to get the lustre dusted onto the cake? I'm not sure how to go about it.


The dust is a bit tricky as it tends to stick together (and to your skin!). Ive used a few techniques ranging from putting some on a coffee stirrer or the tip of a knife, holding it over the item to be dusted and gently blowing. or dipping a firm toothbrush in and then tapping it with my finger to jiggle the dust off. If you just pick up pinches of it it kind of clumps up, which is nice too, if that is the effect you are going for, but doesn;t give you an even dusting. You really only need to use a tiny tiny bit, so just muck around with it until you find something that works for you.

Glad I could help. I love that shop. They also offer cake decoratiung classes, which I never got around to, but which sounded intriguing. How about their cake decorating and confectionary books. Some of them are mind-blowing!

Lady Lunchalot

I am so excited that the Red Hill Cheesery is not too far from me. I am DEFINITELY doing one of their courses! Fascinating post! Thank you!

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