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Author Topic: Hi from Delaware  (Read 1864 times)

Offline philipc

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Hi from Delaware
« on: December 03, 2009, 07:00:45 PM »
I started making cheese last January, using raw Holstein milk, 5 gallons each batch.
Semi-hard and hard cheese is what I like making and have only made the following: Gouda, Edam, Cheddar, Monterey Pepper Jack, and Swiss. I just keep alternating.
Now I'm looking for another type of Semi-hard/hard cheese to make. Any suggestions?
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Sailor Con Queso

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Re: Hi from Delaware
« Reply #1 on: December 03, 2009, 08:08:29 PM »
There are hundreds of choices. So many cheeses, so little time. That's a dilemma that many of us go through every week. I'm doing a Gruyere tonight and a Baby Swiss this weekend.

One thing that's missing from your list are the Italian types - Parmesan, Romano, Assiago, etc. Not difficult to make but they really need to age for quite awhile to be good. Havarti (not Italian) is also a good choice because it doesn't have to age very long.

Welcome to the forum. Are you near the coast?
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Tea

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Re: Hi from Delaware
« Reply #2 on: December 03, 2009, 08:30:39 PM »
Good morning Philipc and welcome to the forum.
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FarmerJd

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Re: Hi from Delaware
« Reply #3 on: December 03, 2009, 09:02:30 PM »
Welcome to the forum. :)
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Cheese Head

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Re: Hi from Delaware
« Reply #4 on: December 03, 2009, 11:26:20 PM »
Welcome philipc, I second Sailor, an Italian style cheese, or how about a Swiss of some sort?
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Offline Gürkan Yeniçeri

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Re: Hi from Delaware
« Reply #5 on: December 03, 2009, 11:27:59 PM »
Welcome to the forum Philip.

How about Kashkaval for your next cheese.  8)
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Offline DeejayDebi

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Re: Hi from Delaware
« Reply #6 on: December 04, 2009, 04:48:59 PM »
Welcome Phillip. There are so many cheeses but I think it's best to start with something simple that you are familiar with so you know if it came out correctly.
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mtncheesemaker

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Re: Hi from Delaware
« Reply #7 on: December 04, 2009, 05:43:19 PM »
Welcome Philip!
I vote for Manchego; it's good young and old.
Pam
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Offline Boofer

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Re: Hi from Delaware
« Reply #8 on: December 05, 2009, 01:06:24 AM »
Welcome, Philipc. I second Pam's suggestion: Manchego.  Matter-of-fact, that's what I'll be doing tomorrow morning. Mmm mmm....

-Boofer-
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Offline DeejayDebi

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Re: Hi from Delaware
« Reply #9 on: December 05, 2009, 04:29:35 AM »
Manchego is a good choice. Colby might be a good one too.
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Offline philipc

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Re: Hi from Delaware
« Reply #10 on: December 05, 2009, 09:33:25 AM »
Wow, I didn't expect to get all those great suggestions. I think I'll do Parmesan next. I'm not familiar with Manchego or Kashkaval, but I'll read up on them and maybe give them a try as well. Thanks.
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