Author Topic: First attempt at Rocamadour  (Read 1486 times)

Offline surlyscientist

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First attempt at Rocamadour
« on: April 14, 2011, 01:54:10 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!


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Offline mtncheesemaker(Pam)

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Re: First attempt at Rocamadour
« Reply #1 on: April 14, 2011, 02:41:42 PM »
Welcome and congratulations!
Pam

Offline smilingcalico

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Re: First attempt at Rocamadour
« Reply #2 on: April 14, 2011, 10:01:30 PM »
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.
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Offline muffin

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Re: First attempt at Rocamadour
« Reply #3 on: July 12, 2011, 07:11:12 AM »
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

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Re: First attempt at Rocamadour
« Reply #4 on: July 12, 2011, 05:38:47 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


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Offline Brie

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Re: First attempt at Rocamadour
« Reply #5 on: July 12, 2011, 08:07:11 PM »
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.
Darn, another cheese meltdown--ahh, perfect fondue.

Offline Helen

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Re: First attempt at Rocamadour
« Reply #6 on: July 12, 2011, 08:52:01 PM »
It looks very pretty.

Congratulations!