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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => AGED LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: surlyscientist on April 14, 2011, 06:54:10 PM

Title: First attempt at Rocamadour
Post by: surlyscientist on April 14, 2011, 06:54:10 PM

I've been lurking around here for a while, and I decided to give Rocamadour a go.  Here is the result:

(http://i.imgur.com/UDBM9.jpg)

It tastes so good I can't believe I made it!

Title: Re: First attempt at Rocamadour
Post by: mtncheesemaker on April 14, 2011, 07:41:42 PM

Welcome and congratulations!
Pam

Title: Re: First attempt at Rocamadour
Post by: smilingcalico on April 15, 2011, 03:01:30 AM

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.

Title: Re: First attempt at Rocamadour
Post by: muffin on July 12, 2011, 12:11:12 PM

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

Title: Re: First attempt at Rocamadour
Post by: Gürkan Yeniçeri on July 12, 2011, 10:38:47 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

Title: Re: First attempt at Rocamadour
Post by: Brie on July 13, 2011, 01:07:11 AM

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.

Title: Re: First attempt at Rocamadour
Post by: Helen on July 13, 2011, 01:52:01 AM

It looks very pretty.

Congratulations!