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Author Topic: Hello from Bavaria  (Read 1202 times)

olikli

  • Guest
Hello from Bavaria
« on: September 27, 2015, 02:08:13 PM »
Hi, I am an utter novice in cheese making. I have been a serious cheese lover for decades but so far shied away from making it myself. But now I have decided to give it a try. I also make my own sausage.
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Stinky

  • Guest
Re: Hello from Bavaria
« Reply #1 on: October 03, 2015, 10:28:34 PM »
Welcome! You live in a wonderful place. Do you enjoy Allgauer Bergkäse?
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olikli

  • Guest
Re: Hello from Bavaria
« Reply #2 on: October 06, 2015, 03:01:29 PM »
Quote from: Stinky on October 03, 2015, 10:28:34 PM
Welcome! You live in a wonderful place. Do you enjoy Allgauer Bergkäse?

I enjoy pretty much all types of cheese, but some more than others. I do like Bergkäse (and other Alpine cheeses) but at gunpoint I would say I prefer soft to semi-soft aged ones a bit more, washed rind stinkies, chevre, blue, camembert, you name it.
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Offline Al Lewis

  • Old Cheese
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  • Location: Port Orchard Washington
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Re: Hello from Bavaria
« Reply #3 on: October 06, 2015, 06:20:35 PM »
Sounds like you need to make an Epoisse.  Welcome!!
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Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

olikli

  • Guest
Re: Hello from Bavaria
« Reply #4 on: October 06, 2015, 07:29:51 PM »
Quote from: Al Lewis on October 06, 2015, 06:20:35 PM
Sounds like you need to make an Epoisse.  Welcome!!

It's high up on my list. I love that cheese.
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Offline Al Lewis

  • Old Cheese
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  • Location: Port Orchard Washington
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    • Lou's Food & Drink
Re: Hello from Bavaria
« Reply #5 on: October 06, 2015, 07:51:57 PM »
I have a thread on here for the ones I did.  Turned out great!   http://cheeseforum.org/forum/index.php/topic,12581.0.html
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Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

kcarolan

  • Guest
Re: Hello from Bavaria
« Reply #6 on: October 07, 2015, 01:19:20 AM »
I am also a avid sausage maker but have turned my craft into more of the poultry sense.
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