« previous next »
Pages: [1]   Go Down

Author Topic: Hello from Montana  (Read 732 times)

tally

  • Guest
Hello from Montana
« on: September 10, 2014, 06:07:05 PM »
 I was a very faithful forum follower some years ago, but stopped making cheese for a couple of years. Recently the bug has bitten me again and I'm back at it. I've made some really good Gouda and some really horrendous disasters (cheddar and jack). I'm looking forward to tapping into the wealth of wisdom and knowledge I know I will find here. Thanks in advance.  ;)
Logged

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South East Idaho
  • Posts: 1,776
  • Cheeses: 145
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Hello from Montana
« Reply #1 on: September 11, 2014, 09:45:48 PM »
Welcome back Tally we'll all have some fun be sure to post yer pix(people get grumpy around here if yuh don't) ;)
Logged
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Frodage

  • Guest
Re: Hello from Montana
« Reply #2 on: November 16, 2014, 09:02:00 PM »
Hi Tally,
I'm in Alberta, just north of you. I recently returned to cheese making, too. I'm focusing on Gouda-types and would love to hear your lessons on what to do to make a really good one.
Logged

tally

  • Guest
Re: Hello from Montana
« Reply #3 on: November 17, 2014, 07:51:06 PM »
There is a great Gouda recipe I have had wonderful success with by Likesspace here. http://cheeseforum.org/forum/index.php/topic,2826.0.html. His directions are very clear and it tastes really great. Good luck and welcome to the forum.
Logged
Pages: [1]   Go Up
« previous next »