Cheese-making with McIntosh & Bowman Cheesemongers

This weekend I discovered the magic of cheese-making with Sydney-based McIntosh & Bowman Cheesemongers. There is nothing more satisfying than watching the metamorphosis of creamy milk into a wheel of Camembert or a plump ball of glossy mozzarella. And the best part is that it's all made by your own hand. The process is slow. It requires patience and tenderness but the results are well worth it.

The six-hour class was taught by guest cheese-makers, Giorgio Linguanti, of That's Amore Cheese in Melbourne, Australia's youngest cheese-maker, Claire Bailey of award-winning Hunter Belle Cheese and cheese specialist Claudia McIntosh.

Waiting for the milk to transform into curds didn't seem so bad when we were treated to plates of freshly baked pastries and Italian coffee in the morning. For lunch, a selection of gourmet meats, cheeses, chutneys, mixed greens and crusty bread -- all washed down with local wines and beer. Then there's afternoon tea -- more cheese of course.

We made four cheeses: mozzarella; ricotta; Camembert and a washed rind cheese. The last two are sitting in my fridge and will be ready in a month or so. The mozzarella was spectacular, and not because it was made by my own hand. Praise must be given to the Jersey cows for their milk -- fresh and unpasteurized, creamy and organic. Being the main ingredient in cheese, it's vital that the milk used is of the highest quality from healthy cows.

As soon as I got home I served my beloved mozzarella Caprese-style with slices of ripe Roma tomatoes, sweet basil and a splash of peppery extra virgin olive oil. Cheese has never tasted so good.

Read more about my cheese-making experience with McIntosh & Bowman Cheesemongers.

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Photo: © S. Wongkaew (2009) licensed to About.com, Inc