Author Topic: new again  (Read 1928 times)

Tiffany

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new again
« on: August 10, 2012, 05:12:43 AM »
Thanks
« Last Edit: August 16, 2012, 01:43:22 PM by Tiffany »

Offline Boofer

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Re: new again
« Reply #1 on: August 10, 2012, 05:50:44 AM »
Welcome to the forum, Tiffany. Sounds like we'll be reading and seeing a lot from your cheese adventures.

Good to have you here.  :)

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Bread, beer, wine, cheese...it's all good.

Offline H-K-J

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Re: new again
« Reply #2 on: August 10, 2012, 01:23:36 PM »
Good luck on your cheese adventure ^-^
be sure to post lots of cheesy porn for all of us cheese perverts ;)
Never hit a man with glasses, use a baseball bat!
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Offline Tiarella

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Re: new again
« Reply #3 on: August 11, 2012, 11:36:16 AM »
Hi Tiffany,  I just tried Parm and have yet to taste it.  Any hints?  How/where are you aging your cheeses?  Is your Parm an oiled rind or what? 

Also,  how does one find A2 cows?  Do some sellers test for it?  I have goats  but sometimes I miss having cattle.

Welcome!

bbracken677

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Re: new again
« Reply #4 on: August 12, 2012, 02:08:36 AM »
Welcome Tiff! My name is Bruce, and it has been 10 days since I last made cheese....   hahaha!  I love that!

One thing I have found since first coming here is this is a great group of helpful and knowledgeable people.
I am a cheese novice still...will be making my first cams tomorrow or monday. I am addicted to the craft....my wife is supporting my addiction, which is a great thing : )   

Offline Tiarella

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Re: new again
« Reply #5 on: August 12, 2012, 02:43:20 AM »
Hi Tiffany,  Thanks for your answer and let me get this straight.....you air dry it on counter for a couple of days and then wax after chilling it overnight?  Then where does it go?  The aging fridge?  Do you have a suggestion for type of wax?  And if you've ever done a Manchego-like cheese, how did you age that?  Okay.....I'm fully brain dead now and better get to bed before another round of chores hits!  Thanks for A2 cow info Too!

bbracken677

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Re: new again
« Reply #6 on: August 14, 2012, 12:41:31 AM »
At the top left, under your name, next to your avatar, are links to see new replies to your posts as well as unread posts since your last visit.  Took me a while to catch that...also...the search function at the top right is awesome! Type in a type of cheese you want to learn about and any post mentioning that cheese, along with the title of the thread will show...I learned alot about camemberts just that way. LOTS of info available  : )

Offline Boofer

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Re: new again
« Reply #7 on: August 14, 2012, 03:17:01 AM »
Looks great! Thanks for not giving up, Tiffany. Now the fun begins.

Don't be afraid to ask questions. If I see something that screams "SAVE FOR LATER", I will highlight it, copy it, and save it as a text or WORD document in a special folder. The same goes for threads. They are weblinks and can be saved as Bookmarks or Favorites. Choose or create an appropriate folder that you can access later. It sure saves on brainpower later when you want to find something, but you can't remember what or where it was. Some threads I have saved as desktop shortcuts for really quick access.

I try to shoot pics during some of my efforts ::). They don't all turn out great with the first shot so I make multiple pics (I sure love the digital age! :D) and then pick through them later, shrink them, and brighten or tighten them as needed before posting. Blurry pics don't cut it and there's really no excuse today with the fancy high-tech digital cameras. My blurries get tossed. Posting helps me later (sometimes years later) to see what and how I did something and how the whole make turned out. In some cases I hopefully give others, who may follow me, an assist.

Hope this helps.

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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Boofer

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Re: new again
« Reply #8 on: August 14, 2012, 11:35:28 PM »
Hey, Tif, why not start a thread in the Lounge showcasing your superlative efforts? Seems like that would fill the bill.

Tiffany's Outstanding Past Performances!!

Eh, just a thought.  :)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.