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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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Vacherin Fribourgeoise
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Topic: Vacherin Fribourgeoise (Read 995 times)
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Vacherin Fribourgeoise
«
on:
November 16, 2017, 07:20:25 PM »
My best bud asked if I could make this cheese, because it is his new most favorite cheese. I’d never heard of it. But research sounded interesting. So here’s my first attempt. Ready in 2 months.
«
Last Edit: November 27, 2017, 07:21:33 PM by GortKlaatu
»
Logged
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Vacherin Fribourgeoise
«
Reply #1 on:
November 27, 2017, 07:25:47 PM »
My
ongoing process to create something similar to a Vacherin Fribourgeoise for my friend, Tommy. (It's his favorite cheese.)
This is it at 3 weeks--6 weeks to go.
Still have to come up with a name for it--maybe Suiza Tomás
Logged
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Vacherin Fribourgeoise
«
Reply #2 on:
December 13, 2017, 10:14:58 PM »
Going in “solitary confinement” for the next 6 weeks.
(Getting the vac sack today)
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
Vacherin Fribourgeoise