Author Topic: Hello from the bay area!  (Read 556 times)

Offline niczus

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Hello from the bay area!
« on: January 29, 2013, 01:08:45 AM »
I've never met a cheese I didn't like  :)

In the last year it's been really exciting to learn to make mozzarella, ricotta, yogurt, yogurt cheese, and paneer.

I love aged cheeses; my favorites include aged gouda and parmesan, so there's plenty of incentive to learn to age cheese. 2013 is my year to start!

Offline Tiarella

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Re: Hello from the bay area!
« Reply #1 on: January 29, 2013, 04:08:20 AM »
Welcome!  Hope you enjoy all the info and support available here as much as I do!  It's a lovely group of people and a lot of skill.  Feel free to say a bit more about your food interests or whatever other interests inspire you.

Offline sigurdur

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Re: Hello from the bay area!
« Reply #2 on: January 29, 2013, 09:22:15 AM »
Hiya Nic! :)

I never met a cheese I didn't like .. until I read about this one - http://en.wikipedia.org/wiki/Casu_marzu ;)

Welcome to the group
Listen to my podcast, the Cheese Hacker Podcast.
Looking for cheese making software?-> Cheese Forge <-

Offline scasnerkay

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Re: Hello from the bay area!
« Reply #3 on: January 29, 2013, 06:19:29 PM »
Nice to meet another person from Sunnyvale!!
Susan

Offline Tiarella

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Re: Hello from the bay area!
« Reply #4 on: January 29, 2013, 09:03:11 PM »
OOoh, I read about THAT cheese!  I think I read an account of a writer who traveled there to try it.  I decided my life could be complete without that experience.    ;D

Online H-K-J

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Re: Hello from the bay area!
« Reply #5 on: January 30, 2013, 09:24:01 AM »
Hiya Nic! :)

I never met a cheese I didn't like .. until I read about this one - http://en.wikipedia.org/wiki/Casu_marzu ;)

Welcome to the group

After reading and seeing that, I believe my breakfast will be put on hold for awhile :P
"Happiness is not the absence of conflict,
But the ability to cope with it."

Offline niczus

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Re: Hello from the bay area!
« Reply #6 on: February 20, 2013, 12:22:07 AM »
I had heard about that cheese too! It seems like a waste of good Pecorino.