First attempt at Rocamadour

[surlyscientist]

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]

Welcome and congratulations!
Pam

[smilingcalico]

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]

I have never heard of this cheese...and want to make a cheese that is cured somewhat...where is a recipe for this one?

[Gürkan Yeniçeri]

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]

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]

It looks very pretty.

Congratulations!