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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: anutcanfly on October 14, 2011, 11:58:17 PM

Title: My first Cantal
Post by: anutcanfly on October 14, 2011, 11:58:17 PM
My new pH meter arrived and my source for raw cows milk called to say milk was now available.  So happy as could be I got 4 gallons and went to process my first Cantal.  I checked the pH of the milk prior to adding culture and discovered it was 6.4...   :o  That's a little acidic for cow milk.  Checked online and sure enough colostrum is normally around pH 6.4, and has  much higher total solids >18% vs normal milk at 12-13%.  Oops! I should have asked just how long ago her cow freshened...  :-[  Too late now, we are all going to find out what happens when you use colostrum to make cheese!

After an hour of adding, pressing, adding, pressing, adding, pressing... finally, all the curds are barely squeezed into the mold.  I'm pressing at 25# for the next 24 hours, redressing after 12.  Hopefully enough whey will be expelled to make the next step easier!

Stay tuned for the continuing saga of Anut's first colostrum Cantal
Title: Re: My first Cantal
Post by: Boofer on October 15, 2011, 06:57:06 AM
Stay tuned for the continuing saga of Anut's first colostrum Cantal
Well, alright! Breaking new ground in cheesemaking. That's what we like to see. This should be exciting.

I'm clueless about the constitution of colostrum. Seems like it would have a lot more good stuff (http://www.biolifenz.com/Colostrum+Info/Frequently+asked+questions/Whats+Benefits+of+Colostrum.html) in it. Organic Pastures Dairy down in Fresno, CA, used to sell it semi-regularly through their retail outlets. I bought it and drank it from time to time. Probably added a few pounds because of it, like a young calf would.

You may start a trend.  :)

I'll be watching your progress with interest.

-Boofer-
Title: Re: My first Cantal
Post by: MrsKK on October 15, 2011, 02:45:46 PM
Boofer - if you want to make the trip, I'll let you know when my cow freshens and you can have all the colostrum that the calf won't drink.  I personally almost gag at the thought of ingesting it.  But I can't stand thickened liquids at all, like egg nog.  Brrrrr!

Anut - You should really find out if the cow did freshen just recently.  If not, there might be some mastitis brewing there that is affecting the pH of the milk.
Title: Re: My first Cantal
Post by: Boofer on October 15, 2011, 03:51:30 PM
Boofer - if you want to make the trip, I'll let you know when my cow freshens and you can have all the colostrum that the calf won't drink.  I personally almost gag at the thought of ingesting it.  But I can't stand thickened liquids at all, like egg nog.  Brrrrr!
Yeah...thanks, Karen. That's a bit of a commute for me. I'll have to pass.

As I recall, the product that Organic Pastures retailed was a chocolate colostrum. Unusual, but not bad at all.

Hey, that's a great idea, Karen. Eggnog made with colostrum. Double yum!  ;D  Quit shoving, get in line!

-Boofer-
Title: Re: My first Cantal
Post by: anutcanfly on October 15, 2011, 07:34:44 PM
 ??? But I don't want to break new ground...I like comfortable safe familiar ground!   ::)  I didn't think to taste the milk! Darn, it had to have been very rich!  The cow was due to freshen in October, but I didn't think to ask when she actually had.  I worried about mastitis too and checked online.  Mastitis normally makes milk more alkaline, where as souring milk is more acid.  The milk was collected chilled and processed the same day.  Also the yield is going to be high as you would expect it to be.  The fun part is trying to guess just how much higher!  I figured it would likely yield 5 pounds as I did everything but jump on the follower to get the cheese in my 6 pound mold!  :)  After 18 hours, when I got up in this morning, I checked the pH and it had dropped to 4.9.  Should have started this cheese later in the day so first check would be in 12 hours...  The weight prior to salting was 6 pounds and I'm still guessing I'll get a yield close to 5 pounds.  Hope so, as I used 5 tablespoons of salt!  I tasted the cheese I trimmed off the rim before salting and the cheddar flavor was definitely there, so I think this cheese will be very tasty, but too acidic and crumbly.  No grilled cheese sandwiches here!  Moisture content should be okay.  I did the squeeze test and it felt right, but I haven't got the feel yet!  Sigh, nothing we can do but move forward.  I am now pressing at 200 pounds for the next two days.  Crossing my fingers and toes yet again!  :D
Title: Re: My first Cantal
Post by: Tomer1 on October 15, 2011, 09:58:58 PM
Imagine the kind of premium price you can charge for cheese made from such milk.
I would ask for atleast 4 times the price :)
Title: Re: My first Cantal
Post by: anutcanfly on October 16, 2011, 03:10:47 AM
I never seem to have enough excess to sale!  There's always room for one more piece!   A)

28 hours into pressing (44 hours to go) I think the cheese has drained most the whey it's going to.  It weighed in at 4 1/2 pounds (1 1/4 pounds more than normal)  I am pretty sure that's not whey.  So I added a little more salt then it needed, but not so much that flavor will be adversely affected I think.  The cheese is very firm and other than some press cloth marks the rind is looking reasonably smooth.  If ever I work with colostrum again I will use 1/3 less rennet as it set up a very firm curd in 30 minutes.  For 4 gallons of milk I used 1/4 tsp of x3 rennet and 1/6 tsp would have been plenty.  Pity I let the pH get out of hand...I think this would have been a good cheese.  At this point I'm just hoping for tasty... never had any problem inhaling past cheeses that got too acidic; I like the extra tang, but not the crumbly texture.

That's about it for this cheese.  I'll post the results when I test it in a few months.   :)  I'll likely try cantal again next week and see if I can get it right! I liked what should have been the simplicity of the process.
Title: Re: My first Cantal
Post by: MrsKK on October 16, 2011, 01:47:57 PM
That looks great, Anut!  That is a high yield for 4 gallons of milk, but colostrum does have more solids, so that's probably why.  If it is crumbly when you crack into it, try wrapping or vacuum sealing some of it and try to forget about it for another 6 months or so.  You may be very pleasantly surprised at the difference.

Hm, maybe I should try to make cheese with colostrum when my cow freshens.  I won't drink it, but if it is converted into cheese, that I can handle.
Title: Re: My first Cantal
Post by: anutcanfly on October 16, 2011, 06:28:22 PM
Thanks for the tip MrsKK!  I'll try that!  When I was web surfing I did run across a site that told you how to convert a reading from a hydrometer, brix scale into the percent total solids so you could then calculate the yield.  Too late for my cheese, but useful for future cheeses!  If I can find that site again (dummy me I didn't bookmark it  ::)) I'll post it.
Title: Re: My first Cantal
Post by: Tomer1 on October 16, 2011, 07:57:06 PM
You mean calculating the waste whey for density to see how much fat and protein was "wasted" ?
Title: Re: My first Cantal
Post by: anutcanfly on October 17, 2011, 12:38:22 AM
Hi Tomer,

No, the article I was reading was on using the brix scale to determine total solids in waste milk.  Bring the milk to the temperature appropriate for the hydrometer you are using and add 2% the reading on the brix scale.  So a reading of 10 on the brix scale would be 12% total solids in milk.  The articles I found today were using a refractometer, not a hydrometer.  I don't know if it makes a difference so I'll try to verify this with store bought milk.  Total solids for whole milk are supposed to be 12.5% to 13%.  It would be nice if I could use one hydrometer for everything; sugar, salt, and milk!  Let me know if you unearth anything on this topic.

Happy thoughts,
anut
Title: My 2nd Cantal..????
Post by: anutcanfly on October 21, 2011, 08:25:26 PM
My first cantal's pH dropped to 4.8 after light pressing overnight.  I assumed this was an error.  I just made my 2nd cantal and this time I ran it later in the day, and I only used 1/4 tsp MA11 (I used 1/2 tsp in the first cantal).  Again the pH was again very low in the morning--4.9  After a little web surfing I came to the conclusion that maybe that was supposed to happen for this unusual cheese.   Can anyone who's made cantal advise?????  :-\
Title: Re: My first Cantal
Post by: iratherfly on October 21, 2011, 09:30:15 PM
Well, first off, colostrum is kind of yellowish and thick; doesn't look like milk exactly.

Secondly, I suggest you check your pH meter calibration. Did you do a 2 point calibration? (4 and 7) What kind of meter is this?

Third thing, I am not sure what you did with the pressing. You said your cheese was firm. Did you break it up? Cantal is a bit strange this way, it's like a French take on Cheddar (actually it's 1000 years older than Cheddar). You are suppose to mould it to a brick or tomme, then mill the curd (break up that beautiful cheese) the next day, then salt the curd and mould it again for 1-2 days. Is that what you did?

As for the pH level, I have never actually made it but 4.9 after overnight pressing sounds possible. You may want to change your starter bacteria to something that has a better recovery curve where the pH drop tapers off sooner and it begins to go up.  (MA4001 would work very well). In any event, using the pH meter is like driving a car using a GPS. Sometimes you just have to use your senses and figure it out. Use it for quality control and logging purposes, just avoid letting it take ownership of the fabrication process.

The wheels look really nice! Keep us posted, would love to see the rind grow on it!
Title: Re: My first Cantal
Post by: Sailor Con Queso on October 21, 2011, 11:01:38 PM
Cantal does have a big pH drop because, unlike Cheddar, it is not salted prior to the initial pressing. And after 2 days, it will be even more acidic. Cantal needs to age for quite a while, to balance things out. Definitely not good young.
Title: Re: My first Cantal
Post by: anutcanfly on October 22, 2011, 01:26:42 AM
Thank you Sailor Con Queso, that makes me feel sooo much better!  Was worried that I now had 8 lbs of poor quality cheese to eat!   ^-^

Thank you iratherfly.  I thought I had already responded to you, only to find out the post didn't post! I think Sailor Con Queso's post makes most of what I had said to you on the missing post irrelevant.  It had seemed like everything went well except for that scary pH drop.  But thank you for responding!

PS.  What do you fly?  :)

Title: Re: My first Cantal
Post by: iratherfly on October 22, 2011, 04:32:25 AM
Great! I am happy all is well. Sailor is right. Do not be tempted to open that Cantal prematurely. You need to age it long time. I would do at least 5-6 months.

I used to fly private, then I did volunteer search and rescue. That was all in Southern California. When I relocated to NYC I was attached to a local unit but it was too much paperwork and not enough flying. I was still going back and forth and flew with friends when I would visit CA but I haven't flown in a few years now. It's very expensive and especially difficult living in NYC. I see from your avatar that you fly too?
Title: Re: My first Cantal
Post by: anutcanfly on October 22, 2011, 02:25:57 PM
I've marked my ripening log for testing in 6 months.  Think I'm going to need to make another caerphilly to tide me over! 

Yes, my eyes have been skyward for years now.  I fly a paraglider; my avatar is me!  ;D  It's a pretty extreme addiction.  But when I can't fly I ferment.  I hope you find a way to get airtime soon.  Is there lift without flying?  Shudder...  ;)
Title: Re: My first Cantal
Post by: iratherfly on October 22, 2011, 05:55:06 PM
Indeed. It's funny how Leonardo DeVinci predicted so long ago that people's eyes would point skyward once they take on flying. It's so true. I hope to get airtime soon too, but realistically I will need to go up and get re-certified -and even if I do that, if I don't have the budget to rent an aircraft at least every few weeks than it's useless.  At this point I am fully invested in my technology startup and I am starting a creamery smack in the middle of Manhattan. Ah, priorities.  I fly Cessna 172, 182 and 206, Maule MX-7 and have a little bit of time on a Schweizer 2-33 glider and some STOL aircraft and various low-wing GA. I do miss it.
Title: Re: My first Cantal
Post by: anutcanfly on October 24, 2011, 06:04:17 PM
Paraglider's are much more affordable...but after seeing so many of my fellow pilots get hurt I'm not sure I would encourage anyone to take up the sport unless they are truely passionate about it.
Title: Re: My first Cantal
Post by: anutcanfly on October 24, 2011, 06:19:48 PM
Here's pictures of my 2nd try.  This time the manufacture went a lot smoother.  I think I was too rough on the curds during milling on the first one.  I treated them a little more gently this time and lost a lot less fat during pressing.  I got a high yield, but that's just due to higher total solids in the milk.
Title: Re: My first Cantal
Post by: iratherfly on October 25, 2011, 12:08:53 AM
Is this the first pressing? Or the second (post curd-milling) pressing?

Looks just right to me
Title: Re: My first Cantal
Post by: anutcanfly on October 25, 2011, 01:26:36 AM
2nd pressing.   l set it at 200 lbs and like the negligent cheese maker I am, I took off for the weekend.  So it's pressed a total of 73 hours!  Think it's done?  ;D  The raw milk I'm getting from a newly freshened Brown Swiss cow is a very nice change from store bought milk.  It's sets a very firm curd and smells wonderful... very buttery.  It has a lot more color too.  I tasted the shavings I trimmed off the rim and was amazed as how much flavor there was already!    ^-^  I can't wait to try a finished cheese from this milk!  :P
Title: Re: My first Cantal
Post by: MrsKK on October 25, 2011, 01:49:54 PM
You will be so spoiled now that you have raw milk available to you.
Title: Re: My first Cantal
Post by: anutcanfly on October 25, 2011, 04:22:51 PM
I'm okay with being spoiled rotten!  ;D
Title: Re: My first Cantal
Post by: MrsKK on October 26, 2011, 02:20:54 PM
Yeah, me too, even if it is a lot of work.
Title: Re: My first Cantal
Post by: anutcanfly on February 07, 2012, 06:58:18 PM
I went ahead and cut into Cantal #30.  It was very dry, crumbly and salty.  It's developing a flavor that should be good, but at this time it's only good for cooking--not good for eating yet! Back to the cave for a few more months.
Title: Re: My first Cantal
Post by: MrsKK on February 08, 2012, 02:44:54 PM
Yum!
Title: Re: My first Cantal
Post by: anutcanfly on May 02, 2012, 01:59:00 AM
Time for the 6 month taste test.  This cheese is salty, chalky, and crumbly.  Texture makes eating it out of hand not pleasant!  On the bright side, it does melt and tastes pretty good after melting.  So this will be a good cheese for cooking or grilled cheese sandwiches.  For crackers...yuk!
Title: Re: My first Cantal
Post by: DeejayDebi on May 02, 2012, 03:09:46 AM
Well you could always go for a french roast!  ;)
Title: Re: My first Cantal
Post by: JeffHamm on May 02, 2012, 05:28:20 AM
That is a nice melthing photo.  Well done.  A shame it's not snackable right off the wheel, but then, given the size of the wheel perhaps that's a good thing?  :)   It looks like you had a nice knit though.  It seems to me you're very close.  Are you going to try again?  A cheese to you for this one.

- Jeff
Title: Re: My first Cantal
Post by: anutcanfly on May 02, 2012, 03:03:10 PM
 Hi Debi ;D French Roast for a French Cheddar... makes sense right now before I've had my coffee...  ;)

Hi Jeff, Yes I have already made it again, immediately after the first one.  But the results were the same and likely will be the same again.  I didn't make mistakes, there is something wrong with the recipe or maybe that's how it should come out?
Title: Re: My first Cantal
Post by: JeffHamm on May 02, 2012, 05:42:42 PM
It may be that the recipe needs tweaking given the differences between your cultures, milk, aging environment, etc.  I've not had cantel before, so I can't comment.  I'm sure there will be a few different makes around though, which may suggest some additional steps. 

- Jeff
Title: Re: My first Cantal
Post by: anutcanfly on May 02, 2012, 09:02:05 PM
I have a hunch that the culture that should be used, stops acidifying sooner than mine.  This cheese sits in the press for 24 hours before it's milled and salted and pressed again for 48 hours.

If anyone out there has any ideas, please speak up!!!

Thankfully, it does melt well and tastes really good that way.  I have plenty of cheeses the can be eaten out of hand, so a few good cooking cheeses are fine.  Melted a slice on my brown/wild rice last night and it was very satisfying!  :P
Title: Re: My first Cantal
Post by: JeffHamm on May 02, 2012, 10:10:04 PM
Ahhh, so the culture is the culprit!  And indeed, by the sounds of it, I suspect your suspect is the correct answer.

- Jeff
Title: Re: My first Cantal
Post by: anutcanfly on May 03, 2012, 12:15:46 AM
 ;D
Title: Re: My first Cantal
Post by: DeejayDebi on May 03, 2012, 01:19:57 AM
Not my favorite cheese but this is the recipe I used.

Cantal (kahn TAHL) - France
This semi-hard cheese is aged for several months. The form is massive, the cheese has a soft interior. Its flavor, which is somewhat reminiscent of cheddar, is a strong, tangy butter taste and grows with age. A well ripened Cantal has a vigorous taste, while a young cheese has the sweetness of raw milk.
Cantal is proof that mild cheeses can be very good.  It has a smooth texture with buttery and nutty flavors that linger on the palate.  This straightforward cheese matches best with a no-nonsense red wine.  Cantal has been made for thousands of years – isn’t it time to try some?

Ingredients:
4.5 gallons  pasteurized milk
1/4 teaspoon MA11 culture
1/2 teaspoon double strength vegetable rennet
1/4 teaspoon calcium chloride dissolved in 1/4 cup of water (if store bought milk)
3 tablespoons cheese salt

Procedure:
Heat milk to 90°F
Add culture and ripen for 45 minutes.
Add calcium chloride if needed.
Add rennet mixed in 1/4 cup of pure water.
Cover and set for about 40 minutes or until a clean break is achieved.
Cut curds into 1/4 inch pieces, rest for 5 minutes then stir with whisk for about 20 minutes breaking up any larger curds.
Drain curds in cheesecloth lined colander for 20 minutes.
Put curds back into the pot and add salt mixing well.
Break up any large pieces then rest for  10 minutes maintaining 90°F.

Place curds in molds and press for 30 minutes using 20 pounds of weight.
Remove from mold but keep it wrapped in cheese cloth and let in sit for 8 hours.
the touch. This can be 2 to 5 days.
Mill the curds into 1/4 inch pieces.
Place curds in a mold and press for two hour with 40 pounds.
Place curds in a mold and press for two hour with 50 pounds for 24 hours.
Remove from mold and allow to air dry for  several dries on a wooden board turning every four hours.
When the cheese is dry to the touch ripen at 55°F and 80 to 85% humidity.
Turn cheese over and wash daily with a mild salt solution of 2 tablespoon salt in 1-1/2 cups of water.
Age for 3 to 6 months.

If mold begins to develop wash in mild salt solution using a nylon bristle brush.



Cantal - France

The Cantal is a cheese with the cow's milk to pressed and not cooked paste. The crust is thin and of gray-white color at the beginning of refining then it thickens and one sees appearing buttoned gilded during refining. The paste is of color ivory and sinks slightly into growing old. L' dry extract is of 57% minimum and the dry fat/is of 45% minimum.

The mentions “Manufacture Farm”, “Farm” and different Cheese being able to imply at a farm origin of cheese, are reserved to the farm producers processing the milk produced on their exploitation. The paste is of color ivory and sinks slightly into growing old. L' dry extract is of 57% minimum and the dry fat/is of 45% minimum.

Preparation of curd - Emprésurage of milk with 32 °C, - Coagulation, - Décaillage and mixing of curd, - Evacuation of the serum and rassemblage of curd in a compact mass,

Manufacture of cheeses - The First pressing of curd to the press divides into volumes, - Maturation, - Crushing and salting in the mass, - Maturation of the tome cheese to salt, - Assembly of the part, - The Second pressing with reversals.

Refining of cheeses - 30 days minimum Refining. The Cantal is called “young person” as from 30 days of refining, “interval” for a refining from 2 to 6 months and “old man” beyond 6 months. - Assembly of the part, - The Second pressing with reversals.
Title: Re: My first Cantal
Post by: dthelmers on May 03, 2012, 01:04:18 PM
Ahhh, so the culture is the culprit!  And indeed, by the sounds of it, I suspect your suspect is the correct answer.

- Jeff
Also, remember that this was made with colostrum, and the starting pH was 6.4. I think that it just went too far to the acid side for a table cheese. I've had similar results in a cheddar when I ripened the milk too much. The cheese was dry but well-flavored, and we used a good bit of it in making cheese bratwurst, where the dryness was an advantage.
Title: Re: My first Cantal
Post by: Boofer on May 03, 2012, 01:58:36 PM
Perhaps because of the size this cheese would take a little longer to come into its own.

I could see a grilled cheese from that...double yum!!  :P

-Boofer-
Title: Re: My first Cantal
Post by: anutcanfly on May 03, 2012, 04:29:49 PM
The second run on this cheese the starting pH was 6.5 and I reduced the culture to 1/4 tsp tsp MA11 for 4 gallons.  Even with only 1/2 the normal amount of culture it bottomed out after 12 hours in the press??

Thanks for the recipe Debi.  I noticed that your recipe calls for salt before the long press time begins.  That would make a huge difference in the final pH.

I can run this recipe again with 6.7 pH cows milk, but I don't think that's going to stop if from bottoming out after sitting in the press, unsalted, for 12-24 hours.

My Sweety really loved this cheese, so I will run it again, but I would like to have it be a little less dry and chalky.  I can't believe how nicely it melts.  The texture implied a low pH and normally these cheeses don't melt well, but the first cheese had a very high yield (high total solids).  The second cheese I made a week later had a normal yeild (pH 6.5), so I will be very curious to see how it behaves.  I'm going to cut into it, as well as some others in the next day or two.  I'll post the outcome.
Title: Cantal 2 & 3
Post by: anutcanfly on May 07, 2012, 05:23:20 PM
I just sliced into my 2nd Cantal and it is the same as the first.  Salty, crumbly and dry.  It melts and tasted very good melted, but definitely a cooking cheese, not a cracker cheese.

I'm running a 3rd Cantal and as far as I can tell it will be the same as the first two.  The pH after the first 24 hours was 4.9.  The starting pH doesn't change the outcome.  Using less culture also doesn't change the outcome.  I used 1/4 tsp culture for 4 gallons of milk.  I wouldn't have run this make again, but my Sweety really loved it, and it does have a really good sharp cheddar flavor.
Title: 3rd Cantal
Post by: anutcanfly on May 07, 2012, 08:56:19 PM
3rd Cantal #59

4 gallons raw milk
¼ tsp MA11
¼ tsp Rennet
3 Tablespoons salt

Floc: 3.5
Yeild: 4 pounds 2 ounces
pH: started at 6.75 and drained at pH 6.75

Warmed milk to 86 degrees.  Let sit 5 minutes, added culture and let ripen 15 minutes.

Added rennet diluted in ¼ water.  Floc at 8 minutes.  8(3.5)= 28 minutes to set up.  Cut curd into pea sized pieces with a whisk & skimmer. Let it rest 5 minutes, then drained for a while. 

Put mould in draining pan and filled it with curds.  Let it set with 15 pounds on top and kept adding curds until they all fitted in—this took about 20 minutes.

Pressed cheese for 24 hours with 20 pounds and redressing after 12 hours. pH was 4.9. 

Milled curds into ¾ to1 inch pieces and placed over hot water to warm them.  Also placed mould and press cloth in hot water.  Tossed the curds with salt and filled the mould, this time pressing with 204 pounds for 48 hours.  Redressed several times.
Title: Re: My first Cantal
Post by: anutcanfly on June 15, 2013, 07:26:17 PM
Hi out there.  Just following up on an old make.  After 18 months aging my second Cantal is actually sorting itself out!  The cheese is still crumbly, but the dry chalkiness is gone.  It has a nice sharp flavor and melts well.  I like the flavor of this cheddar better than the other variants I've tried (Not that I don't enjoy them also).  This cheese is worth making again.  :P
Title: Re: My first Cantal
Post by: JeffHamm on June 15, 2013, 09:25:22 PM
Ahhh, so it just takes time!  Who would've thunk it?  LOL.  Glad to hear the long delay update.  These are the things that are really useful, since knowing that after 1 or 2 years the cheese comes right can give hope.  Thanks.

- Jeff
Title: Re: My first Cantal
Post by: Boofer on June 16, 2013, 01:52:32 PM
Wow, 18 months!! :o

Amazing. Good to hear it was worth the wait, anut. We've missed you. :'(

Here's a cheese for waiting it out.

-Boofer-
Title: Re: My first Cantal
Post by: anutcanfly on June 16, 2013, 09:08:43 PM
Nice to hear your voice Jeff.  Thank you Boofer.  It's nice to be missed.  The cheese you sent me was delicious! ^-^  I'm a little surprised that I was able to forget about a cheese for 18 months! I really have been swamped! 

Now that I have so many cheeses are aging out, I'm really wishing we could get together, taste each others cheeses and compare notes.  There are so many questions about the many flavors that arise from differences in process, culture, moisture etc.  There is no real way to share online.  :(

See ya soon...come winter?

 :)
Title: Re: My first Cantal
Post by: Boofer on June 17, 2013, 01:49:24 PM
See ya soon...come winter?
Do you mean at the 2013 Pacific Northwest Cheese Aficionados Symposium? ???

Or are you going back into hibernation? ;)

-Boofer-