Author Topic: First cheddar with herbs  (Read 963 times)

Offline High Altitude

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Re: First cheddar with herbs
« Reply #15 on: February 26, 2013, 03:47:15 PM »
Funny Boofer!  Checked out that link yesterday.  I have 8 cheeses in the 'cave', one in make on the stove (Jarlsberg :-) and one to make tomorrow....and I have yet to try any of them.  Wonder how many of those I will add to the Cheese Wall of Shame!
Have some (homemade) wine with that cheese!


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Offline Boofer

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Re: First cheddar with herbs
« Reply #16 on: February 26, 2013, 06:36:18 PM »
Wonder how many of those I will add to the Cheese Wall of Shame!
Ah, now that's confidence! ;)

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

Offline CWREBEL

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Re: First cheddar with herbs
« Reply #17 on: February 26, 2013, 06:39:32 PM »
Great looking cheese!
-Chris

Offline High Altitude

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Re: First cheddar with herbs
« Reply #18 on: February 26, 2013, 07:29:51 PM »
There is no true success without failure (let's just hope not too much in the cheesemaking world!).
Have some (homemade) wine with that cheese!

Offline Eileen

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Re: First cheddar with herbs
« Reply #19 on: February 27, 2013, 09:04:03 AM »
Thanks for all the advice. I think I may try a Caerphilly as my husband likes it although it is a little bland for my taste.

I am currently using only milk very local to our village and although it is homogenised and pastuerised, I find calcium choloride seems to deal with any problems. To my delight I have discovered a source of natural spring water in the locality which I shall be using in future. Up until now I have been buying bottled spring water which although cheap enough, rather negates my principle of using really local resources.

I live in Cornwall in the South West of the UK and am surrounded by villages with the strangest of names. Amongst them are Water-Ma-Trout, Goon Gumpas, Playing Place, Mousehole, Indian Queens, Little Beside,  Praze-an-Beeble, Knave Go by.

Knave Go By is where the spring or shute is http://www.facebook.com/photo.php?v=541806289176863
And the Yellow God forever gazes down - J Milton Hayes


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Offline bbrown131211

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Re: First cheddar with herbs
« Reply #20 on: February 27, 2013, 10:24:09 AM »
Lovely looking cheese -- can't wait to hear how it turns out. I use herbs frequently in my cheeses -- dill, sage, cumin, caraway -- but have never tried multiple herbs. You have inspired me!