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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
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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!
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Welcome and congratulations!
Pam
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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.
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I have never heard of this cheese...and want to make a cheese that is cured somewhat...where is a recipe for this one?
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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
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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.
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It looks very pretty.
Congratulations!