Author Topic: Eye Development Temp  (Read 2360 times)

Offline DeejayDebi

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Re: Eye Development Temp
« Reply #15 on: September 14, 2009, 10:07:43 PM »
Way to big for me to handle!


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Offline Christy

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Re: Eye Development Temp
« Reply #16 on: September 15, 2009, 05:03:38 AM »
I was thinking we could move it on a pallet with a fork lift and age it at the winery but I have no idea how we would flip it or brine it.

Christy
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Offline Sailor Con Queso

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Re: Eye Development Temp
« Reply #17 on: September 15, 2009, 10:27:09 AM »
The Alpine cheesemakers (men) made really big wheels of HARD cheese that could survive travel down the mountains on pack animals. Don't know how they did it. Have not seen any references on techniques.

The French (women) on the other hand were content with making softer cheeses because the land was so much flatter.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Wayne Harris

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Re: Eye Development Temp
« Reply #18 on: September 15, 2009, 11:35:47 AM »
Gee even Wayne can't do that much milk! I did see some used 150 gallon vats on slae someplace though ... Hey  Wayne! Only $1200!

Don't temp me...... :)
Wayne A. Harris - in vino veritas

Offline Sailor Con Queso

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Re: Eye Development Temp
« Reply #19 on: September 15, 2009, 12:21:26 PM »
Oh come on Wayne. Don't be a cheese weeny. Go 4 it. Just a LITTLE bigger pot and you're there anyway. Brining??? Now that's another question. I'm thinking kiddie swimming pool.....  ::)
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com


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Offline Wayne Harris

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Re: Eye Development Temp
« Reply #20 on: September 15, 2009, 01:19:46 PM »
Someday
Wayne A. Harris - in vino veritas