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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Problems - Questions - Problems - Questions?
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Not a question but a thank you
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Topic: Not a question but a thank you (Read 841 times)
Bernardsmith
Mature Cheese
Location: Saratoga Springs, NY
Posts: 137
Cheeses: 2
Default personal text
Not a question but a thank you
«
on:
August 19, 2016, 01:31:53 PM »
Just started making cheese a few months ago - successfully made my first (slow) mozzarella the other day when a friend gave me some raw goats milk - but what I want to say is that I just tasted a Farmhouse Cheddar I started just over 2 months ago and I cannot believe how deliciously complex the cheese tastes. Did not do anything except follow Ricki Carroll's recipe (and OK I did use kefir to culture my cheeses following David Asher's book ). But I have to thank this forum for giving me the confidence ...and the answers to various questions I have posted. Thank you
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awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: Not a question but a thank you
«
Reply #1 on:
August 19, 2016, 08:20:25 PM »
You are welcome, and AC4U to celebrate. Now that you have tasted what is possible for home-made cheese, you are
doomed
addicted
hooked for life!
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-- Andy
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Not a question but a thank you
«
Reply #2 on:
August 24, 2016, 12:39:36 PM »
Congrats on your new life experience. Now it's time to move on and discover all of the other wonderful cheeses possible. Pretty part of the country up there. My son was the instructor at the Naval Reactor School there.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
Problems - Questions - Problems - Questions?
»
Not a question but a thank you