Author Topic: First attempt at Rocamadour  (Read 4432 times)

surlyscientist

  • Guest
First attempt at Rocamadour
« on: April 14, 2011, 06:54:10 PM »
I've been lurking around here for a while, and I decided to give Rocamadour a go.  Here is the result:



It tastes so good I can't believe I made it!

mtncheesemaker

  • Guest
Re: First attempt at Rocamadour
« Reply #1 on: April 14, 2011, 07:41:42 PM »
Welcome and congratulations!
Pam

smilingcalico

  • Guest
Re: First attempt at Rocamadour
« Reply #2 on: April 15, 2011, 03:01:30 AM »
LOL, yet another lurker.  Thanks for flashing us yer, uh, cheese.  It looks great, and it's always astounding, that first successful cheese that makes you as proud as a parent.  Congratulations, and may you have many successful cheeses.

muffin

  • Guest
Re: First attempt at Rocamadour
« Reply #3 on: July 12, 2011, 12:11:12 PM »
I have never heard of this cheese...and want to make a cheese that is cured somewhat...where is a recipe for this one?

Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
  • *****
  • Location: Canberra / Australia
  • Posts: 703
  • Cheeses: 36
  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: First attempt at Rocamadour
« Reply #4 on: July 12, 2011, 10:38:47 PM »
Congrats Surlyscientist, isn't that a good feeling. When I first made a feta, I couldn't even eat it for a while instead admired it and finally took the plunge and ate it and it was sooooo gooooood ;D

Brie

  • Guest
Re: First attempt at Rocamadour
« Reply #5 on: July 13, 2011, 01:07:11 AM »
Great looking cheese--did you use pc with this cheese? It appears to have a rind. I imagine it will taste great and want a full report ::). It's known by Steven Jenkins as a huge Cabecou.

Helen

  • Guest
Re: First attempt at Rocamadour
« Reply #6 on: July 13, 2011, 01:52:01 AM »
It looks very pretty.

Congratulations!