CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
My 1st Port Salut
« previous
next »
Print
Pages:
1
[
2
]
Go Down
Author
Topic: My 1st Port Salut (Read 4099 times)
Andrew Marshallsay
Old Cheese
Location: South Australia
Posts: 822
Cheeses: 115
Default personal text
Re: My 1st Port Salut
«
Reply #15 on:
August 02, 2015, 08:26:29 AM »
Congratulations Jeff. Looks, and sounds, like a great outcome.
Have a cheese from me.
Logged
- Andrew
JeffHamm
Guest
Re: My 1st Port Salut
«
Reply #16 on:
August 03, 2015, 07:26:24 AM »
Thanks Andrew. Yes, this has been a good success. I'm thinking I might give this a try again, but this time wash with Guiness, and use a wider diameter mould to get a thinner cheese.
Logged
Print
Pages:
1
[
2
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
My 1st Port Salut