More from newsParks and wildlife the new lust-haves post coronavirus15 hours agoNoosa’s best beachfront penthouse is about to hit the market15 hours agoInside the cheesemaking hut. IMAGE: Josh Woning.“We just eat it — the wife and my daughter, she comes around and she goes into the fridge, and she pinches a bit as well.” The cheesemaking hut at Hannah and Barry Stevens’ home in Scarborough. It comes with a four-bedroom, two-bathroom home on a 405sq m block. IMAGE: Josh Woning Barry Stevens at his home in Scarborough which they’re selling. Barry has a shack he makes cheese in. IMAGE: Josh Woning.Just about all lactose lovers have been there. The cheese craving that starts with a single sliver of camembert on a cracker and ends with an entire wheel consumed in the blink of an eye. Reno magic: Manhattan in Ascot The home has a pool, which is solar heated with swim jets, a cover and it runs on low tariff.To go with the cheese, the property has a small herb garden with rosemary, parsley and basil. SAY CHEESE: Hannah and Barry Stevens posing at their home in Scarborough which they’re selling, it has a 3.4kw solar system, herb garden and water tank. IMAGE: Josh WoningWhen Mr Stevens retired a few years ago, he took up cheese making and said he had made everything from cheddar to colby and even mozzarella, but the crowd pleaser was feta.“I have made a few different ones, but mainly I just work on feta cheese, it’s a very small little shed and it’s just for us and I might make a batch up every two weeks,” he said. Mr Stevens said the couple were downsizing to a single storey home, but he would be building another cheesemaking hut to continue his hobby.The home is at 60a Eversleigh Rd, Scarborough is listed for offers above $735,000 with Ray White Redcliffe agent Leanne Christmas. Video Player is loading.Play VideoPlayNext playlist itemMuteCurrent Time 0:00/Duration 0:48Loaded: 0%Stream Type LIVESeek to live, currently playing liveLIVERemaining Time -0:48 Playback Rate1xChaptersChaptersDescriptionsdescriptions off, selectedCaptionscaptions settings, opens captions settings dialogcaptions off, selectedQuality Levels720p720pHD432p432p270p270p180p180pAutoA, selectedAudio Tracken (Main), selectedFullscreenThis is a modal window.Beginning of dialog window. Escape will cancel and close the window.TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaqueFont Size50%75%100%125%150%175%200%300%400%Text Edge StyleNoneRaisedDepressedUniformDropshadowFont FamilyProportional Sans-SerifMonospace Sans-SerifProportional SerifMonospace SerifCasualScriptSmall CapsReset restore all settings to the default valuesDoneClose Modal DialogEnd of dialog window.This is a modal window. This modal can be closed by pressing the Escape key or activating the close button.Close Modal DialogThis is a modal window. This modal can be closed by pressing the Escape key or activating the close button.PlayMuteCurrent Time 0:00/Duration 0:00Loaded: 0%Stream Type LIVESeek to live, currently playing liveLIVERemaining Time -0:00 Playback Rate1xFullscreenAustralia’s top suburbs to buy for foodies00:48 Million-dollar pad flipped to the Rafters Barry Stevens making cheese. IMAGE: Josh Woning“The next day you salt it a bit, and if you can hold on for a couple of days, it’s good, but normally you start picking at it straight away.”Mr Stevens’ wife, Hannah, said they’ll even be taking some feta to their niece’s house at Narangba for their Christmas lunch this year. Mini farm 10km from city RELATED: >>FOLLOW EMILY BLACK ON FACEBOOK<< Not only does Mr Stevens make his own cheese, he also makes his own yoghurt and his own sweet chilli sauce — to go with the cheese.“I make labneh every now and again, because you just get a bit of yoghurt, and I make my own yoghurt, put a bit of salt in it and vinegar, and my niece and I both make sweet chilli sauce and if you whip that up with it (and) it makes a little snack.”Mr Stevens said he hit up Gumtree to find all the fittings for his cheesemaking hut, which is equipped with a sink, hotplate and fridge.“I bought a sink, and I fitted that in and I’ve got a fridge in there, I’ve got a little hotplate that I use to heat up the milk to 30 degrees celsius,” he said.“Then you put some culture in it and warm that up and the last thing you do is put rennet in it, that makes it go thick and then you cut it up and strain it over night. MORE: Barry Stevens has taken his love for cheese to another level, installing a “cheesemaking hut” at his Scarborough home, which is now on the market.