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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
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"St Paulin" style - Caldwell
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Topic: "St Paulin" style - Caldwell (Read 5088 times)
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: "St Paulin" style - Caldwell
«
Reply #15 on:
October 25, 2014, 05:34:05 AM »
Beautiful cheese, Susan. It looks very tasty.
A cheese for your success.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Curdtastrophe
Guest
Re: "St Paulin" style - Caldwell
«
Reply #16 on:
October 25, 2014, 10:48:59 AM »
Wonderful looking cheese!
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JeffHamm
Guest
Re: "St Paulin" style - Caldwell
«
Reply #17 on:
October 29, 2014, 06:45:07 AM »
That's a fantastic cheese. A cheese to you.
- Jeff
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chevre au lait
Guest
Re: "St Paulin" style - Caldwell
«
Reply #18 on:
October 31, 2014, 06:26:13 PM »
Wow, that looks super! From the outside, and from the inside, and what a pliable texture it has. I'm envious!
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scasnerkay
Old Cheese
Location: Sunnyvale, California
Posts: 853
Cheeses: 197
Default personal text
Re: "St Paulin" style - Caldwell
«
Reply #19 on:
October 31, 2014, 07:57:10 PM »
Thank you for the encouraging words. My only regret with this cheese is that it is so small and will soon be gone.
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Susan
Danbo
Old Cheese
Location: Denmark, Europe, Earth, Universe
Posts: 1,277
Cheeses: 116
Re: "St Paulin" style - Caldwell
«
Reply #20 on:
November 02, 2014, 05:05:26 PM »
Very nice cheese! :-)
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
"St Paulin" style - Caldwell