Buy Tobacco Leaf Online | Whole Leaf Tobacco

Cheese making, now there is something that goes here...

Status
Not open for further replies.

Dean

Well-Known Member
Joined
Nov 21, 2013
Messages
190
Points
0
Location
Great Southern Land
I have just finished a large batch of camonbare. Tomorrow I will be trying an un tested blue Brie. I reckon I have been in it long enough to adjust a couple of recipes. I have now got access to cows for milking, I say milking but it just comes off the top of the milking schedule. I am churning my own butter and hope the cheese is better. The cream content alone dictates it will be better. I'll know more in a month.

cheers
 

Dean

Well-Known Member
Joined
Nov 21, 2013
Messages
190
Points
0
Location
Great Southern Land
Is there no one who does it, not the hard corners by the looks they have all been on and no comment. Does no one have a cow down the back paddock that will produce or access to one? Goats are also useful as I want to learn goat cheese production for my home. I have a hard on for soft goat in charcoal. Nothing I can't learn but will be trioling.

Dean
 

Jitterbugdude

Moderator
Founding Member
Joined
May 22, 2011
Messages
4,266
Points
113
Location
Northeast Maryland
I made cheese for quite a few years. I have Amish farmer's within a stones throw ( actually about 5 miles away). Mozarella was always my favorite to make. Over the years I just got out of the habit of making it . Now I buy cheese from the Amish. This particular farm makes a really tasty Garlic Cheddar.
 

deluxestogie

Administrator
Staff member
Joined
May 25, 2011
Messages
23,929
Points
113
Location
near Blacksburg, VA
Is there no one who does it, not the hard corners by the looks they have all been on and no comment. Does no one have a cow down the back paddock that will produce or access to one? Goats are also useful as I want to learn goat cheese production for my home. I have a hard on for soft goat in charcoal. Nothing I can't learn but will be trioling.

Dean
Well. I tried GoogleTranslate, but still have no idea what you're asking, other than if I have a cow. I don't. My next door neighbor has two dairy goats, but I don't use that milk. I've made hard cheeses and soft cheeses, but no bacteria- or mold-ripened cheeses. All of the milk I use is store-bought, both cow and goat (the latter for feta). My challenge is finding milk that is only Pasteurized, rather than "ultra-pasteurized."

My feta and soft cheeses are exceptional, whereas all the hard cheeses I have made just taste like any old factory hard cheese.

Bob
 
Status
Not open for further replies.
Top