When you make your own cheese, it is often hard to remember precise adjustments to the master recipe many months later - so below we have added two of our favourite cheese-making logs for you to save and print for home use. Printing many copies and getting them spiral bound at your local library or office supplier is a great way to record many years of cheese-making, especially if you like making many different types of cheese! The first cheese-making log is ideal for fresh, soft cheeses, where slight ingredient or method changes may make a tastier cheese for you. The second cheese-making log is what we use for recording firm, aged, and/or mould-ripened cheeses, where environmental factors such as temperature, humidity and the aging length can result in a tastier cheese that you want to recreate again and again.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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