Howdy from Bellingham, WA

[UrbanMonique]

Hi all;
I'm Eben; I run a couple of food blogs and am the resident chef for a radio show and an online magazine. Just recently got more serious about cheesemaking, so here I am. I own a couple websites as well, and lurkers who don't say hello always bugged me a mite, so Hello!

 

I'll likely lurk a bunch, but I'll sure ask questions and will be happy to pipe up if I can be of help to anyone. I've been brewing beer for 25 years and have a hard science education, so I get sorta the basics of this wonderful pursuit. That said, I DO know how much I do NOT know, so I'll be asking!

I've built quite a few soft cheeses, and recently have gotten more into the hard stuff; have had great fun and success so far with queso fresco, Jack, and cheddar. Am about to embark on my first Swiss sojourn, so wish me luck!

Cheers,

E

[Al Lewis]

Welcome from Port Orchard WA.  Enjoy the site!!

[UrbanMonique]

Hey, thanks, I love P.O.!

[Spoons]

Welcome to the boards, lurker! 

[John@PC]

Hi Eben.  Feel free to give your blog / show a plug.  Would be interesting what you like to have with your cheese.

[UrbanMonique]

Thanks, fellas!

Well, the blogs are
UrbanMonique
Big Wild Food

The show is The Big Wild Radio Show out of Minnesota

And the online mag is American Boomer

E

[Al Lewis]

Have to read that with great interest Eben.  I just bought the e-book Crust and Crumb by Peter Reinhart.  Trying to get a lot better at making breads.  Thanks for sharing!!

[ArnaudForestier]

Sorry, just a side note - howdy Eben! - but Al, I'd also like to recommend Jeffrey Hamelman's Bread, a fantastic book, imho.  Great technique, very solid recipes covering many areas.

[UrbanMonique]

Hey, thanks, Fellas! A couple things that I really like for bread is Michael Ruhlman's little smart phone/tablet app Bread Baking Basics. It's actually quite handy; cuts to the heart if what makes great bread, and does a bang up job of scaling recipes as well. And speaking of scaling, his book Ratios is a kitchen must-have.

For the record, no I don't work for Michael; I just interviewed him though, so maybe that has some bearing!

Hey, question: where's the best place for me to post my first cheeses?

Thanks again!

E

[H-K-J]

What type is it???

[UrbanMonique]

Oh, sorry! Monterey Jack!

[Spoons]

Depends on the type of jack cheese you made.

If you washed the curd (replacing whey with cold water) then post here: RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
If you didn't, then post here: RENNET COAGULATED - Hard

Some people say a jack cheese is a washed curd cheese resembling a colby, others say it isn't. Go figure!

[UrbanMonique]

Gotcha, thanks for putting up with a newbie, Eric!

[MooKit]

Hello and welcome to the forum.

[Seattle Slim]

Hi Eden,
     Gianaclis Caldwell is teaching a bloomy rind class in Seattle September 21. I thought maybe you would be interested. There's information at www.seattlecheesemaking.com.