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GENERAL BOARDS => Introductions => Topic started by: jwalker on March 09, 2013, 03:58:45 PM
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New to this forum and new to cheese making.
I have four one pound wheels of Farmhouse cheddar and three two pound wheels of Gouda in my aging room.
The first one will be ready to try in about two-three weeks , I'm really hoping they turn out OK.
I went with recipes from Ricki Carrolls book on cheese making.
Hoping to learn a little more on this forum.
Cheers !
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Welcome to the cheeseforum jwalker! Don't tell me that's actual cheese in your avatar O_O . That would be incredible lol.
Anyway, I love Ricki Carroll. I didn't have alot of luck with her pressed cheese recipes initially, until I invested in a proper press and a cheese cooler (aka small wine refrigerator).
Anyway, hope you post pictures when your farmhouse cheddars and goudas are ready :)
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Welcome to the board jwalker. Use the books as guidelines, and tweak your procedures with information you find here. Looking forward to seeing your makes.
- Jeff
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Thanks for the welcomes , I changed my avatar , but no , it wasn't a cheese , it was a huge puffball mushroom that we found , (and ate , it was delicious).
I did however make a two pound wheel of Gouda yesterday , just put it in the brine this morning.
Cheers!
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it was a huge puffball mushroom that we found , (and ate , it was delicious).
Wow that's crazy!! :o And very cool.
Hope your gouda turns out great! Working on a fontina and some cream cheeses at the moment. Hope you'll post pics of your endeavors :)
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Hello from Saskatchewan (just two provinces East of you) :) and welcome!
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Hey Hello from S. Oregon. We spend a good part of our summers in S.W. BC.