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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
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Ok, I need to copy Beemster...
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Topic: Ok, I need to copy Beemster... (Read 1586 times)
sominus
Back Crackin' Needle Pusher
Mature Cheese
Location: Seabrook, TX
Posts: 132
Cheeses: 2
Insert witty comment here
Ok, I need to copy Beemster...
«
on:
February 09, 2010, 03:19:11 AM »
I have been promised several anatomically improbable carnal "experiments" if I can somehow copy (or approximate) Beemster's cheeses... My wife and I recently fell in love with the XO, but like their "regular" ambrosia as well...
Ok.... Help a guy out here... How is this stuff different from a regular gouda?
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Michael Dow
MrsKK
Guest
Re: Ok, I need to copy Beemster...
«
Reply #1 on:
February 10, 2010, 01:49:43 PM »
If you really want a response, I think it would be best to re-word your request. I personally take offense at the sexual nature of your post. Sorry if you think that makes me a prude, but this is not the place!
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sominus
Back Crackin' Needle Pusher
Mature Cheese
Location: Seabrook, TX
Posts: 132
Cheeses: 2
Insert witty comment here
Re: Ok, I need to copy Beemster...
«
Reply #2 on:
February 10, 2010, 03:22:03 PM »
Sorry that you feel the need to be offended...
If the administrator of the board feels the need to chastise me and request that I reword it (or choose to do so themselves), I will accept that as constructive criticism. Most others (I sincerely hope) will view the wording with the humorous intent that was meant.
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Michael Dow
Alex
Guest
Re: Ok, I need to copy Beemster...
«
Reply #3 on:
February 10, 2010, 05:12:30 PM »
Beemster's cheese XO, is a gouda type cheese aged for 26 months, that's all. So, you'll have to be patient.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Ok, I need to copy Beemster...
«
Reply #4 on:
February 10, 2010, 09:33:54 PM »
I'm not familuar with this cheese at all and being me I didn't even understand the rest of the post until Karen made it clear to me. I think although it was intended as humor it could have been less descriptive perhaps. I tend to edit posts that I wouldn't want kids to read with a note
edited by Mom
- but that's me.
Back to the question. It appear to simply be an aged gouda so I am with Alex - just make a gouda and age it.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
Ok, I need to copy Beemster...