tag:blogger.com,1999:blog-7957074720324686869.post2800427251905185698..comments2024-03-12T14:47:27.655+10:00Comments on Life at Arbordale Farm: All Things CheeseFiona from Arbordale Farmhttp://www.blogger.com/profile/05196630415124998431noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7957074720324686869.post-40057549911213004682012-05-24T14:09:16.983+10:002012-05-24T14:09:16.983+10:00I think I remember seeing Elisabeth in a Backyard ...I think I remember seeing Elisabeth in a Backyard Farmer book talking about cheesy goodness. It looks like a fabulous day, what fun - I'd love to make soft cheeses one day. Last year our gardening group went to a cheesemaking workshop with Gavin from The Greening of Gavin, very enjoyable. <br /><br />I've only ever ventured into sourdough and yoghurt for fermented foods.. would love to try sauerkraut sometime!Chrishttps://www.blogger.com/profile/18204291906401193716noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-30612462985173354012012-05-22T09:20:10.329+10:002012-05-22T09:20:10.329+10:00Well done Fiona, you finally got to do the worksho...Well done Fiona, you finally got to do the workshop! I think Liz and I attended the same course. I agree Elisabeth has so much knowledge and is very generous in sharing her skills. <br />The taste of fermented foods is a bit of a shock to the senses. I make water kefir, yoghurt, sourdough and was making milk kefir but accidentally threw out my grains...whoops! I've not tried making any fermented vegetables yet...one day.<br />I see Elisabeth is doing another sourdough and fermented foods workshop in June, which I might attend. I'd really love to know how she makes fermented fruit and nuts.<br />Have fun with your cheesemaking :)Lisahttps://www.blogger.com/profile/10874587176818504414noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-91848193121424605412012-05-21T21:45:14.254+10:002012-05-21T21:45:14.254+10:00Sorry, I hadn't finished but iPad jammed on me...Sorry, I hadn't finished but iPad jammed on me. I can't wait to see some cheese. Do you think you will be confident to make it? I am interested in a cheese making course i heard about near Ballarat.Lindahttps://www.blogger.com/profile/10975556587020883049noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-33790260427449439492012-05-21T21:39:21.235+10:002012-05-21T21:39:21.235+10:00Fantastic! I would love to do a cheese making cour...Fantastic! I would love to do a cheese making course. I know nothing about it or about fermented foods. I made kombucha once but the mother grossed me out.Lindahttps://www.blogger.com/profile/10975556587020883049noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-45298553994481575052012-05-21T20:20:41.205+10:002012-05-21T20:20:41.205+10:00I haven't heard of kefir before, but I do love...I haven't heard of kefir before, but I do love kimchi and saukraut! This course sounded great. Do you think you will be able to apply it on a day to day basis at home? Where was the course held? Thanks for the intetrsting post!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-17532229065609768172012-05-21T17:20:01.443+10:002012-05-21T17:20:01.443+10:00Good for you Fiona! I think that I would find the...Good for you Fiona! I think that I would find the fermented taste more than a little challenging though. I think that it is just what tastes you are used to having. cheers Wendyduchess_declutterhttps://www.blogger.com/profile/01763062839151537111noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-735928654947672852012-05-21T14:55:44.083+10:002012-05-21T14:55:44.083+10:00I love kimchi and saukraut when it comes to fermen...I love kimchi and saukraut when it comes to fermented foods. None of it lasts long at our house as I simply devour it. I would love to do a cheese making course, it looks interesting....and delicious.Daffodilhttps://www.blogger.com/profile/02526079629022641191noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-45311029791701792982012-05-21T13:56:27.046+10:002012-05-21T13:56:27.046+10:00Yay Fiona! We did the same course this time last ...Yay Fiona! We did the same course this time last year, and I just did Elisabeth's sourdough course a few weeks ago, isn't she great?! So knowledgeable on fermentation! Pete found the lunch very sour and does not really appreciate all the sour fermented food, except he does have kefir in his morning smoothie (won't touch yoghurt though). I am very proud of myself for keeping the kefir alive for so long, I thought surely I would kill it (and I did kill the sourdough starter!). If you want to get into fermented foods you should read Nourishing Traditions (I'm sure that Elisabeth would have mentioned it), it has lots of recipes and explanations of how to use fermented foods. My attempts have been variable, Pete said my pickles tasted like McD's, so I must be doing ok :) Cheers, LizAnonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-82060847504872085112012-05-21T13:24:17.064+10:002012-05-21T13:24:17.064+10:00Sounds like a great day...i have been wanting to d...Sounds like a great day...i have been wanting to do a cheese course for ages (unfortunately the twins wouldn't share my enthusiasm!)I remember drinking kefir years ago and it did take a bit of getting used to but i think it is because our palates aren't used to it and for me it was also a little mind over matter i think!<br />Thanks for sharing your pics!Anonymoushttps://www.blogger.com/profile/07586610467519318424noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-66345963989371213892012-05-21T12:30:07.484+10:002012-05-21T12:30:07.484+10:00I haven't had any experience with fermented fo...I haven't had any experience with fermented foods other than yoghurt, I don't think.<br />Only wine.... :)<br />The course sounds like it was very thorough, and an enjoyable day.Traceyhttps://www.blogger.com/profile/00409133476452431214noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-56746674971199711702012-05-21T11:57:02.230+10:002012-05-21T11:57:02.230+10:00wow that sounds like a very comprehensive day, and...wow that sounds like a very comprehensive day, and how nice to taste all the different foods too. I made some fermented carrot - Nourishing traditions recommends it as a good fermented taste to start with. I did find it quite salty and in the end actually decided I wouldn't pursue it any more. I do make my own yoghurt and have made soft cheeses. It is too hot here to make hard cheese without a special cooler. I look forward to hearing more about what you did.africanaussiehttps://www.blogger.com/profile/16660727599623626163noreply@blogger.com