hi Tea. hope everything is going good, did you ever do up the beef bacon ?
Man the forum sure has became the place for cheese info, thats fantastic.
DeejayDebi will be posting more as soon as get back to some cheese making. most of what i do is the Alpine styles of cheese but the odd time i venture off into other areas. i love to incorporate this style of cheese into my cooking. i also love the cheese just the way it is with crackers and beer
Farmer JD. i did look at the recipe for Alpine that is posted to the recipe section and it is very close to the method i use. sometimes i will add a bit of flavour to it like camamelized milk or cream and/or try to create the flavours that the cows feed on in the pastures. for instance i had read someplace that the cattle in the alpine districts of France feed in fields that have a lot of wild herbs such as lavender so i would include that flavour into my cheese. the last alpine cheese i made had both caramelized cream and lavender infused water to get to my end result. was it perfect... no, was it good ...yes, i thought so. most of the fun is the affinage period and trying not to cut into it lol.