www.sausagemaking.org

Has anyone used this firm for cheesemaking supplies? They seem cheaper when buying just a couple of items as the postage is a lot lower than Ascott Supplies.

http://home.btconnect.com/gnltd/shop/index.htm

If so, any comments on service etc?

Phil

Nice find Phil, not come across them before.

I've seen Items for sale on ebay from this company and been tempted to order myself they seem to have very good feedback

Welcome.

...and many thanks, that's good to know. I'll place my order.

Phil

Goods ordered 21/07/09 - received 22/07/09 - truly impressive service and a very helpful company.

I bought culture and a small bottle of rennet and because of their sensible postage rates saved about £3 on what it would have cost from Ascott Supplies.

Phil

Thanks for the link to Goat Nutrition - they certainly look good value as far as P&P are concerned. Also, Moorlands, http://www.cheesemaking.co.uk/cgi-bin/web_store.cgi have reasonable charges.

I have always found Ascott to be very helpful though and am very happy to use them for large orders or heavy items.

JuliaBalbilla

WElcome to the forum.

Phil

Thanks, yes I only discovered the site today as will be making my first blue cheese tomorrow, once Pen. Roq. culture has re-hydrated and was searching for info. I have made several batches of Caerphilly style cheese and some soft cheese, also a small Derby one (waiting for that to mature).

Also interested in your blog and your smoker. I have never made sausages (apart from a white morcilla, which is skinless and shaped in butter muslin) and am hoping to get some sort of aid to making proper sausages.

Best wishes
Rosemary

I regret I can't help on the cheese front as I've only made paneer, but I'm sure someone will.

Ask away on sausages/smoking - you'll find plenty of people here willing to help.

Phil

Hi Rosemary,

Do you have your own blue cheese recipe or are you looking for one here?

Many of us started with Rik's Stilton, if you haven't come across it I'll point you in the right direction,

Dave

Hi Dave and thanks for replying and yes, I have seem Rik's amazing selection of cheese recipes! I was particularly interested in the fact that blue cheese could be made from an existing one! I had always thought that it had to be made from blue cheese culture. I rec'd some yesterday from Ascott and was trying to work out how much blue culture (Pen. Roq) one would need to 6 litres milk (It will be a small cheese as I am just experimenting with it). Anyway, I rehydrated it with an estimated amount and will start making tomorrow, early in morning.

I am basing my recipe on http://www.cookipedia.co.uk/wiki/index. ... ype_cheese but also referring to Kate Thear's recipe and combining the two (I never stick to exact recipes, I'm afraid)

Ideally I would like to make an Oxford Blue cheese, which in my opinion and that of my daughter is THE best blue cheese. We can get it from our deli at times, but what better than making your own?

Best wishes
Rosemary

I love the Oxford Blue, one of my favourites, (but maybe I'm biased) it's a pity they make it in Derbyshire
I made my best ever blue cheese by seeding it with a piece of Oxford Blue, but the results can be very variable using an existing piece of cheese, and I couldn't re-seed for another batch

http://forum.sausagemaking.org/viewtopic.php?t=2831

Dave

Had no idea it was made in Derbyshire!!! Does this also apply to Oxford Isis?

I will see if I can get some of the blue during the week and try seeding (something I had never heard of before). Will make an interesting experiment. Thanks!

Rosemary

It's made at the Stilton Dairy in Hartington which is now owned by the Long Clawson Stilton Dairy.

...and Shropshire Blue is now made at Long Clawson (in Leicestershire), having previously been made in Scotland.

Funny old world!

Phil

JuliaBalbilla wrote:Had no idea it was made in Derbyshire!!! Does this also apply to Oxford Isis?

I will see if I can get some of the blue during the week and try seeding (something I had never heard of before). Will make an interesting experiment. Thanks!

Rosemary

Something to look into as I haven't heard of it