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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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I am still around
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Topic: I am still around (Read 822 times)
DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
I am still around
«
on:
April 21, 2021, 04:42:35 PM »
I have been really crazy busy and due to family health concerns had to buy a really beat up house (I wanted to be 5 miles or less from the hospital) to make wheel chair accessible. I have been doing the work myself mostly alone (it was easier at 40 than it is at 67!) Anyway I have become a 24/7 caregiver to a 95% disabled partner and rebuilding a ranch. I plan to add a walking cooler for my cheeses and dry cured sausages soon so hopefully I will be around a bit more.
Just to let you know I haven't died or anything I did make a few cheeses this past few weeks with some 2% milk that was given to me. 4 few small 1 pound Parmesans (a month apart) and a few white cheddars with pickled jalapenos (had to cream add).
Interesting - I was in such a rush to make dinner and cheese at the same time I forget to add calcium Chloride to the cheddar and it still worked fine. Slightly softer curd but it didn't break.
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http://www.deejayssmokepit.net
bansidhe
Mature Cheese
Location: West Chester
Posts: 359
Cheeses: 20
Default personal text
Re: I am still around
«
Reply #1 on:
April 21, 2021, 05:02:34 PM »
The cheese with peppers looks so festive! :-)
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Making cheese is easy, making a cheese is hard
OzzieCheese
Old Cheese
Location: Australia
Posts: 1,507
Cheeses: 171
Sun-Grass-Cow-Milk-Cheese-Happiness
Re: I am still around
«
Reply #2 on:
April 21, 2021, 11:52:09 PM »
I'm so glad you are still here. I have always enjoyed reading you cheese exploits.
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Usually if one person asks a question then 10 are waiting for the answer - Please ask !
mikekchar
Old Cheese
Location: Shizuoka, Japan
Posts: 1,015
Cheeses: 118
Default personal text
Re: I am still around
«
Reply #3 on:
April 22, 2021, 01:00:50 AM »
I'm also happy you are back. I read so many of your posts when I first started making cheese. It was really incredibly helpful! Especially, I found your tireless linking of interesting documents to be really enlightening.
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OzzieCheese
Old Cheese
Location: Australia
Posts: 1,507
Cheeses: 171
Sun-Grass-Cow-Milk-Cheese-Happiness
Re: I am still around
«
Reply #4 on:
April 22, 2021, 01:46:29 AM »
Thanks for the kind response. if only one person gets something out of my ramblings then is is worth it. I get to combine two hobbies at once Photography and Cheese making. The more I write and the more photos I take then the easier it is for me to remember what I did. Notes, photos, postings and more notes...
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Usually if one person asks a question then 10 are waiting for the answer - Please ask !
MacGruff
Mature Cheese
Location: Pittsburgh, PA
Posts: 401
Cheeses: 23
Default personal text
Re: I am still around
«
Reply #5 on:
April 22, 2021, 11:04:17 AM »
I want to add my thanks to all three of you!
When I got started in my own cheese journey, I relied on your posts to find my way. Thanks for all the help.
And DeejayDebi - welcome back!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
I am still around