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GENERAL BOARDS => Introductions => Topic started by: Gregore on November 19, 2014, 02:13:21 PM
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I am new to cheese making ,have been wanting to do it since I was a teen and now 30 years later I have made and eaten a few fetas and have some tommes in the fridge ripening . I intend to get good at the tommes and then move on to reblochons.
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Alright, a fellow S. Californian! Native Venturan, grew up diving off Anacapa, hang-gliding somewhere around Carpinteria, partying in Isla Vista, surfing here and there, and eating at a Greek place your way called Plaka, and Joe's. Love your town!
Welcome to the board, a great community of people. Unbelievable amount of good information and comradeship.
ps: Tommes and rebs are great cheeses to hit, in my opinion. You'll learn tons working on these.
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Hi from Denmark! :-)
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Alright, a fellow S. Californian! Native Venturan, grew up diving off Anacapa, hang-gliding somewhere around Carpinteria, partying in Isla Vista, surfing here and there, and eating at a Greek place your way called Plaka, and Joe's. Love your town!
Hi Gregore. Some of us here on the forum are here to learn about making cheese but the extra bonus is learning what Arnaud has done in his past :) :).
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Man, my secret has been well kept, and I was this close. In the immortal words of Lloyd Christmas,
(http://catchquotes.com/wp-content/uploads/2014/10/11-02-Dumb-and-Dumber-quotes.gif)
Now, y'all know everything. Nothing to see here, folks, move along. ;D
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Thanks very one, can't say that I have done any of those things since moving here in 1999.
I have learned so much so far from reading all the old post .
This weekend is a reblochons make from the iratherfly recipe , is it 1 mini tomme mold per gallon of milk?