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Author Topic: Hello from the Northeast United States  (Read 1062 times)

Jeffrey.Rosenberg

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Hello from the Northeast United States
« on: December 23, 2016, 02:08:44 AM »
 I'm a relatively new cheese maker, and have made few cheeses that require any significant aging. Most of what I make are soft or semi soft cheeses that are ready to eat fairly quickly.  Some are mold ripened, such as the Camembert, but they are still done quickly.

I recently found a good source of raw milk, and have begun making some hard cheeses. I have two Romano, one Parmesan, and a Caerphilly aging.

Thanks for the great site. I'll be posting a problem I'm having shortly.

Jeffrey in USA
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Offline Danbo

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Re: Hello from the Northeast United States
« Reply #1 on: December 23, 2016, 04:50:26 AM »
Hi Jeffrey,

Welcome to the forum!

:-) Danbo
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Offline Al Lewis

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Re: Hello from the Northeast United States
« Reply #2 on: December 23, 2016, 02:24:54 PM »
Welcome to the forum Jeffrey and let me start you off with your first cheese for your past successes.  Where in the Northeast? ;D
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Jeffrey.Rosenberg

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Re: Hello from the Northeast United States
« Reply #3 on: December 24, 2016, 10:08:08 AM »
I'm outside of Philadelphia.  On boards with international members, I never know how much detail to provide  :)
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Offline Al Lewis

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  • Location: Port Orchard Washington
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    • Lou's Food & Drink
Re: Hello from the Northeast United States
« Reply #4 on: December 24, 2016, 05:17:05 PM »
Gotcha! ;)
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