Welcome to the forum Aram. I just love that city and visit it when I am up north visiting my brother-he lives in Chambley. Watch out for milks that are Ultra Pasteurized will give you grief every time. Start slow and perfect your process for one type of cheese before jumping to another. They are all different in the make and it is best to learn what to expect of the curds in order of texture and appearance. i know that is a difficult thought to follow-WHAT, ONLY ONE TYPE OF CHEESE IS HE CRAZY, but you will see what I mean as you gain experience.
Chambly: the birthplace of Unibroue!
Thanks Keith! You're absolutely right, I need to perfect one cheese before I jump on to the second but sometime anxiety gets the best of me and I have even been considering making Limburger haha but then I realize I don't have a proper aging setup so I quickly abandon the idea.
My mozzarella (30 min method) turned out ok (at least in terms of consistency) however taste wasn't all that special but then again I don't think mozzarella is very flavorful to begin with.
The milk I used was Beatrice (subsidiary of Parmalat) and if it turned out ok, does this mean that I can use it for other cheeses as well?
Do you live in the region?
