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GENERAL BOARDS

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WHY JOIN & JOINING INSTRUCTIONS; Cheese Making For Newbies, changes to Website & Forum; access problems . . .

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Last post by Danbo
in Re: Hidden Boards
on March 17, 2015, 03:53:35 PM

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How do user's Cheeses work, how to attach pictures, change your visible name & profile, use advanced Search function, add hyperlinks to posts, etc.

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in Re: How do I get rid of ...
on August 23, 2013, 06:14:41 AM

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Last post by Stinky
in Re: Hi from south-west G...
on July 26, 2015, 05:45:04 PM

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in Re: Salt Vinegar Wash
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Last post by hoeklijn
in Re: Mimolette stopped by...
on April 17, 2015, 12:50:22 AM

No New Posts DAIRY FARM - Animals

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in Re: Milk from Holstein/J...
on May 06, 2015, 10:20:08 PM

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in MOVED: Commercial Batch ...
on June 08, 2015, 01:17:13 PM

No New Posts DAIRY FACTORY - Butter, Cheese, Ice Cream Making

Small commercial butter, cheese, ice cream making; equipment layouts, experiences, regulatory . . .

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in Re: new cheese factory
on July 18, 2015, 09:44:09 AM

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in Re: Searching for a spic...
on May 02, 2015, 02:57:14 PM

No New Posts Geographic Type Posts

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in Re: Webshop for cheese w...
on Today at 02:57:59 PM

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in Commercial Batch Pasteur...
on June 08, 2015, 10:12:46 AM

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Members favourite non-cheese making recipes, cheese matching with wine, fruit, bread, how, where and why to eat cheese . . .

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)

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Organized by Making Methods, Equipment, Ingredients, Recipes, Defects, and Bits & Bites (miscellaneous) . . .

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No New Posts FRESH CHURNED - Butter & Ghee

Sweet Cream Butter, Cultured Butter, Salted Butter, Ghee . . .

243 Posts
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Last post by ellenspn
in Re: Having Brain Fart......
on June 21, 2015, 06:24:40 PM

No New Posts FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet

Paneer, Lemon Cheese, Queso Blanco, Mascarpone, Munajuusto . . .

416 Posts
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Last post by Redutsa
in Paneer EPIC failure. Use...
on July 25, 2015, 06:37:16 PM

No New Posts FRESH LACTIC ACID COAGULATED - Normally No Whey Removed

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Last post by JustPeachy
in Re: Yogurt Making - Step...
on June 13, 2015, 10:19:26 AM

No New Posts FRESH LACTIC ACID COAGULATED - Normally Whey Removed

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1,807 Posts
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Last post by Kern
in Re: Novice question
on June 16, 2015, 10:01:13 AM

No New Posts AGED LACTIC ACID COAGULATED - Normally Whey Removed

Rocamadour, Cabecou . . .

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Last post by SOSEATTLE
in Re: Valencay
on January 06, 2015, 08:20:09 PM

No New Posts RENNET COAGULATED - Soft

Crescenza, Cuartirolo, Queso Fresco, Ġbejna, Quartirolo, Squaquerone, Stracchino . . .

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Last post by Danbo
in Re: Some queso fresco & ...
on February 20, 2015, 02:03:11 PM

No New Posts RENNET COAGULATED - Pasta Filata (Pulled Curd)

FRESH: Mozzarella, Pizza Cheese, Queso Oaxaca/Asadero, Bocconcini; SOFT: Scamorza, Cascaval, Ostiepok, Fiordilatte; SEMI-HARD: Caciocavallo, Ostwepock, Kasseri; HARD: Provolone, Kashkaval, Parenica, Kasar peyniri . . .

2,734 Posts
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Last post by mculik5
in Mozzarella going perfect...
on July 25, 2015, 10:01:32 PM

No New Posts RENNET COAGULATED - Brine Ripened (Aegean Sea)

CYPRUS: Goat/Sheep - Halloumi. EGYPT: Cow Milk Salted - Domiati/Gibna Beyda. GREEK: Goat/Sheep - Feta/Fetta. CENTRAL EUROPE: Sheep - Bryndza, Chanakh. TURKEY: Sheep - Beyaz peynir. LEVANT: Cow/Goat/Sheep - Akkawi/Akawi/Akawieh/Ackawi, Baida; Goat/Sheep - Nabulsi/Naboulsi. IRAN: Cow - White cheese.

1,571 Posts
188 Topics

Last post by jmason
in Re: Another batch of Fet...
on June 13, 2015, 12:44:28 PM

No New Posts RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd

DANISH: Cow - Danbo, Havarti. DUTCH: Cow - Gouda, Edam, Leyden. FRENCH: Cow - Mimolette, Tomme. GERMAN: Cow - Butterkäse. ITALIAN: Cow - Bel Paese, Fontina; Cow/Goat/Sheep - Caciotta;. NORWAY: Cow - Jarlsberg. SWISS: Cow - Raclette. USA: Cow - Colby.

8,100 Posts
646 Topics

Last post by LoftyNotions
in Re: Tastebud-tantalizing...
on Today at 01:57:44 PM

No New Posts RENNET COAGULATED - Hard Other

COW: Caerphilly, Mahon, Tête de Moine; GOAT: Caprino, Drunken Goat; SHEEP: Manchego, Idiazabal, Marzolino . . .

3,559 Posts
287 Topics

Last post by John@PC
in Re: Large Vat Caerphilly
on July 21, 2015, 03:04:22 PM

No New Posts RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)

ENGLAND: Cow - Cheddar, Cheshire, Derby, Gloucester, Lancashire, Red Leicester; Cow/Sheep - Wensleydale. FRENCH: Cow - Cantal, Laguiole, Salers. SCOTLAND: Cow - Dunlop. SWEDEN: Cow - Västerbotten. USA: Cow - American Cheddar, Monterey Jack.

8,907 Posts
755 Topics

Last post by lululala
in Re: Low starting milk ph
on July 14, 2015, 09:03:26 PM

No New Posts RENNET COAGULATED - Hard Cooked (Swiss)

DUTCH: Cow - Maasdam(er). FRENCH: Cow - Beaufort, Comté. ITALIAN: Cow - Asiago. SWISS: Cow - Appenzeller, Emmental(er), Gruyère.

3,823 Posts
269 Topics

Last post by qdog1955
in Re: Asiago with black ol...
on July 20, 2015, 05:55:08 AM

No New Posts RENNET COAGULATED - Hard Grana (Grating Cheesee)

ITALY: Cow - Grana Padano, Parmigiano-Reggiano (Parmesan); Sheep - Pecorino. SWISS: Cow - Sbrinz.

1,969 Posts
168 Topics

Last post by Shane
in Re: My first Parmesan
on July 12, 2015, 09:08:13 PM

No New Posts SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based

CYPRUS: Goat/Sheep - Anari. DANISH: Myseost. FRENCH: Sheep - Brebis Frais Du Caussedou, Breuil/Cenberona, Greuilh; Sheep/Goat - Brocciu, Sérac. GREECE: Sheep/Goat - Anthotyros, Manouri, Mizithra. ITALIAN: Cow/Goat/Sheep - Ricotta. NORWEGIAN: Goat - Gjetost. ROMANIA: Cow/Goat/Sheep - Urda. TURKEY: Lor Cheese.

442 Posts
64 Topics

Last post by Gregore
in Wasabi
on July 18, 2015, 04:31:53 PM

No New Posts ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened

FRENCH: COW - Boursault, Chaource, (French) Neufchâtel, Saint-Marcellin; GOAT - Chèvre-Boîte, Crottin, Pouligny-Saint-Pierre, Sainte-Maure, Selles-sur-Cher, Valençay.

1,988 Posts
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Last post by FRANCOIS
in Re: Delice de Pommard
on July 08, 2015, 08:35:08 PM

No New Posts ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened

FRENCH: Cow - Brie/Camembert, Caprice des Dieux, Coulommiers, Saint André.

4,656 Posts
439 Topics

Last post by Stinky
in Re: Weird question: can ...
on Today at 07:16:41 PM

No New Posts ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened

COW: Adelost, Bergader, Buxton Blue, Cashel Blue, Bleu d’Auvergne, Bleu de Causses, Bleu de Gex, Bleu de Laqueille, Danablu, Dovedale, Fourme d'Ambert, Gammelost, Gorgonzola, Mycella, Stilton; SHEEP: Bleu des Basques Brebis, Roquefort; MIXED: Valdeón, Gamonedo; Cabrales, La Peral; COW’s & WHITE MOLD: Bleu de Bresse, Cambozola . . .

7,368 Posts
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Last post by OzzieCheese
in Re: Camemblue
on Today at 06:12:44 PM

No New Posts ADJUNCT - Washed Rind & Smear Ripened

CANADA: Goat - Sentinelle. DANISH: Cow - Esrom. EAST PRUSSIA: Cow - Tilsit/Tilsiter. FRANCE: Cow - Abondance, Chaumes, Époisses/Epoisses, Livarot, Morbier, Munster, Pont l'Evêque, Port Salut, Reblochon. Goat - Chevrotin. ITALY: Cow - Taleggio. NW CONTINENTAL EUROPE: Limburger. USA: Cow - Brick, Muenster; Goat - Manchester.

4,789 Posts
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Last post by FRANCOIS
in Re: variable results wit...
on Today at 12:52:30 AM

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)

* Link to CFO's Units Converters

CheeseForum.org's American - Metric converter for temperature, volumes, weights etc . . .

3,399 Redirects

No New Posts EQUIPMENT - Making Cheese

Records Journals/Logs, Vats (Buckets, Sinks, Stockpots), Thermometers, pH Meters, Scales, Heaters, Curd Knives . . .

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306 Topics

Last post by awakephd
in Re: Small-batch vat past...
on July 25, 2015, 10:45:13 AM

No New Posts EQUIPMENT - Forming Cheese

Cheesecloths, hoops molds & followers, draining mats, presses, brine tanks . . .

3,810 Posts
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Last post by jimk
in Re: Newbie Cheese Press
on June 16, 2015, 08:12:00 PM

No New Posts EQUIPMENT - Aging Cheese, Everything Except Caves

Wrappings, vacuum bag machines, containers, wax, labels, aging boards & mats, brushes, triers . . .

1,188 Posts
109 Topics

Last post by Al Lewis
in Re: Put "THIS" in your p...
on June 08, 2015, 10:18:13 AM

No New Posts EQUIPMENT - Aging Cheese, Caves

Caves (Cooler Boxes, Fridges, Freezers, Cellars, Commercial Affinage Facilities, & Real Caves), Hygrometers (Humidity), Thermometers (Temperature) & control devices . . .

2,491 Posts
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Last post by John@PC
in Re: Just installed my ne...
on July 13, 2015, 03:59:03 PM

No New Posts STANDARD METHODS - Making Cheese, Everything Except Coagulation

Adding ingredients, pre-rennet ripening, curd breaking or cutting . . .

2,310 Posts
251 Topics

Last post by IllinoisCheeseHead
in Re: Making Mother Cultur...
on July 13, 2015, 09:39:17 AM

No New Posts STANDARD METHODS - Making Cheese, Coagulation

Direct Acid, Lactic Coagulation, Semi-Lactic Coagulation, Rennet Coagulation and problems . . .

1,032 Posts
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Last post by FRANCOIS
in Re: Vegetable rennet opi...
on May 12, 2015, 08:45:29 PM

No New Posts STANDARD METHODS - Forming Cheese

Hanging cheese, packing molds, pressing weights, brining times . . .

1,275 Posts
140 Topics

Last post by Raw Prawn
in Re: pounds or psi...I'm ...
on May 20, 2015, 03:30:41 AM

No New Posts STANDARD METHODS - Aging Cheese

Air drying, humidity and temperature, natural rinds, oiling, waxing, vacuum bags, bandaging . . .

3,234 Posts
388 Topics

Last post by Schnecken Slayer
in Re: Lichen on cheese
on May 26, 2015, 01:26:56 AM

No New Posts INGREDIENTS - Milk Types, Formats, & Pre-Cheese Making Processing

TYPES: Cow, Goat, Sheep, Water Buffalo, Yak; FORMATS: Fat Reduced, Cream, Dry Powdered; PRE-CHEESE PROCESSING: Pasteurization, Homogenization, Ultra Filtration . . .

1,903 Posts
199 Topics

Last post by WisconsinDan
in Re: best cheese types fo...
on July 18, 2015, 07:03:40 PM

No New Posts INGREDIENTS - Lactic Acid Starter Cultures

Clabber, Buttermilk, Yogurt, Kefir, Whey, Manufactured Cultures . . .

1,198 Posts
155 Topics

Last post by jmason
in Re: How to prepare mothe...
on July 01, 2015, 07:41:15 AM

No New Posts INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes

P. candidum, G. candidum, P. roqueforti, B. linens, Lipase, Proprionic bacteria, Beer, Wine . . .

679 Posts
94 Topics

Last post by boyan nikolov
in Re: Propionibacteria - P...
on June 14, 2015, 02:44:34 PM

No New Posts INGREDIENTS - Coagulants & Coagulation Aids

Acids (Citric, Tartaric, Vinegar, fruit juices), Plant (Creeping Charlie, Fig, Stinging Nestle, Thistle), Rennets (Animal, GM), and Calcium Chloride . . .

864 Posts
112 Topics

Last post by John@PC
in Re: Can you dissolve ren...
on July 26, 2015, 05:01:55 PM

No New Posts INGREDIENTS - Everything Else

Ash, Brines, Chilli's, Chocolate, Colourants, Garlic, Liquid Smoke, Mushrooms, Oils, Salts . . .

738 Posts
88 Topics

Last post by ArnaudForestier
in Re: Using Hops in Cheese...
on October 14, 2014, 08:35:59 PM

No New Posts Supply Stores Reviews

Reviews of cheese making equipment and ingredient supply stores . . .

237 Posts
32 Topics

Last post by cindybman
in Re: USA - Glengarry US C...
on March 09, 2015, 03:10:04 PM

No New Posts Discussion

Any cheese stuff that doesn't fit in the Boards above . . .

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Last post by Boofer
in Re: Edisto Vacation
on July 21, 2015, 10:10:41 PM

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