Hello from Canuckistan!

[Flound]

Thanks very much for all the information I've already gleaned from the wiki and the various threads. It's been invaluable and I truly appreciate the efforts of all involved.

As for me, I've been making fresh cheese for a few months now and just this weekend past did my first hard cheese make; a Caerphilly. A recipe suggested to me by Jeff Hamm to cut my teeth on and whose advice I relied heavily upon in this, my cheese infancy.

Look forward to chatting and learning more about cheese.

Flound

[Boofer]

Welcome to the forum, Flound. Would you please update your profile for where in Canada you are?

-Boofer-

[Digitalsmgital]

Welcome! 

I too have found this site invaluable, not only in knowledge but inspiring and fun. Are you near Vancouver?

[Flound]

I live in Nova Scotia, the opposite end of the country. I was, however, born in BC; William's Lake, to be precise. But I lived all over Canada at some point in my near 50 years on the planet.

In fact, it's a lot easier to say "I haven't lived in Saskatchewan or Manitoba" than list where I have lived.

[jwalker]

I live in Nova Scotia, the opposite end of the country. I was, however, born in BC; William's Lake, to be precise. But I lived all over Canada at some point in my near 50 years on the planet.

In fact, it's a lot easier to say "I haven't lived in Saskatchewan or Manitoba" than list where I have lived.

Welcome to the forum Flound , I lived in William Lake for about three years , both my boys were born there.
I lived on Dog Creek road , worked for BC Railway as a Brakeman.

Finally got tired of the -48° winters and left for Southern BC.

[Flound]

So here's the link to pictures and a rookie writeup of my very first aged cheese make, the aforementioned Caerphilly.

http://dylsexic.ca/?p=460

[Digitalsmgital]

Ha! Your first effort (I mean second, after the first) turned out better than my fourth and fifth! But I am using home-made moulds and press, in my defense. Two presses? You are nothing if not ambitious!

A well-written blog! Kudos, Flound!

[Flound]

Ha! Your first effort (I mean second, after the first) turned out better than my fourth and fifth! But I am using home-made moulds and press, in my defense. Two presses? You are nothing if not ambitious!

A well-written blog! Kudos, Flound!

Thanks Didge.

Well, to be fair, I didn't set out to make two presses, but the plank of maple afforded me 4 pieces of wood. It seemed only fitting to make two presses - both of which I sealed with a mineral oil and beeswax mixture. For the first kick, it seemed to function remarkably well, and it appears to prevent follower tilting without any effort on my part.

I might sound knowledgeable there, but that's my woodworking background shining through and not cheese-making.

[Boofer]

Congrats on your first cheese success! Love the blog and the title.

Calculating floc-to-cut is typically:

• select the floc factor (x2, x3, x4, x5)
• time at which the rennet is added
• time at which floc occurred
• elapsed time from #2 to #3
• time to cut = (#4 times #1) minus #4

A cheese to you for your success and for brightening up the day.

-Boofer-

[KatKooks]

Welcome to the site Flound....got any snow out there?  We are experiencing a winter here in ontario, like the ones I remember from when I was young!

Your Caerphilly looks very good.....better than mine I might say.

Love your blog....great writing!

Looking forward to more stories of your successes!

Cheers