Author Topic: Hello from Santa Barbara  (Read 131 times)

Offline Gregore

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Hello from Santa Barbara
« on: November 19, 2014, 08:13:21 AM »
I am new to cheese making ,have been wanting to do  it since I was a teen and now 30 years later I have made and  eaten a few fetas and have some tommes in the fridge ripening .  I intend to get good at the tommes and then move on to reblochons.


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Online ArnaudForestier

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Re: Hello from Santa Barbara
« Reply #1 on: November 19, 2014, 08:21:28 AM »
Alright, a fellow S. Californian!  Native Venturan, grew up diving off Anacapa, hang-gliding somewhere around Carpinteria, partying in Isla Vista, surfing here and there, and eating at a Greek place your way called Plaka, and Joe's.  Love your town!

Welcome to the board, a great community of people.  Unbelievable amount of good information and comradeship.

ps:  Tommes and rebs are great cheeses to hit, in my opinion.  You'll learn tons working on these.

 
« Last Edit: November 19, 2014, 08:39:46 AM by ArnaudForestier »
- Paul

Offline Danbo

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Re: Hello from Santa Barbara
« Reply #2 on: November 19, 2014, 08:30:30 AM »
Hi from Denmark! :-)

Offline John@PC

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Re: Hello from Santa Barbara
« Reply #3 on: November 19, 2014, 06:16:02 PM »
Alright, a fellow S. Californian!  Native Venturan, grew up diving off Anacapa, hang-gliding somewhere around Carpinteria, partying in Isla Vista, surfing here and there, and eating at a Greek place your way called Plaka, and Joe's.  Love your town!
Hi Gregore.  Some of us here on the forum are here to learn about making cheese but the extra bonus is learning what Arnaud has done in his past :) :).

Online ArnaudForestier

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Re: Hello from Santa Barbara
« Reply #4 on: November 20, 2014, 11:45:57 PM »
Man, my secret has been well kept, and I was this close.  In the immortal words of Lloyd Christmas,   



Now, y'all know everything.  Nothing to see here, folks, move along. ;D
- Paul


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Offline Gregore

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Re: Hello from Santa Barbara
« Reply #5 on: November 21, 2014, 06:29:50 PM »
Thanks very one, can't say that I have done any of those things since moving here in 1999.

I have learned so much so far from reading all the old post .

This weekend is a reblochons make  from  the iratherfly recipe , is it 1 mini tomme mold per gallon of milk?