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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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Shattered Dreams of Saint Paulin #3 Using P&H Milk
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Topic: Shattered Dreams of Saint Paulin #3 Using P&H Milk (Read 10967 times)
Geodyne
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Re: Shattered Dreams of Saint Paulin #3 Using P&H Milk
«
Reply #30 on:
December 12, 2013, 07:14:47 PM »
It's a shame that it didn't turn out the way you intended but as H-K-J points out, it's all in the spirit of experimentation.
I might be joining you in the failures thread in a day or so...
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Shattered Dreams of Saint Paulin #3 Using P&H Milk
«
Reply #31 on:
December 13, 2013, 02:39:43 PM »
Quote from: H-K-J on December 12, 2013, 05:51:19 PM
as my wife tells me, if it aint in the garbage bin, it's just a different cheese type.
Very philosophical.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Shattered Dreams of Saint Paulin #3 Using P&H Milk
«
Reply #32 on:
September 26, 2014, 04:01:44 PM »
This cheese has languished in the refrigerator since it was made. It hasn't made a lot of friends in there and now it has been asked to leave.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Shattered Dreams of Saint Paulin #3 Using P&H Milk