Hello From Seattle, WA

[SOSEATTLE]

I have been lurking awhile, so finally decided it is time to say hello. Because of my work schedule I don't have much time to do a lot of posting on forums, or even make as much cheese as I would like  .

I have been making fresh cheeses for about 5 years and over the last 1-2 years have been taking my cheesemaking to the next level and experimenting with aged cheeses. I have found that lactic/semi-lactic bloomy rinds work the best for my schedule and seem to turn out really well. I have done baby brie/camembert styles a few times. I particularly enjoy working with goat's milk and have done valencay style quite a few times. I just opened a crottin style that I'm very happy with:





I used some wonderful Nigerian dwarf goat milk from a local Grade A raw milk dairy I found. The paste has a delicious fudgy texture with a little bit of oozing creamline under the rind. It has a lovely buttery flavor with a touch of goaty tang in the back of the throat . The recipe I followed was from Cheesemaking.com : http://www.cheesemaking.com/Crottin.html. The make and ingredients were followed fairly closely. I aged the cheese for 4 weeks. That seems to be what works the best for my taste.

Look forward to continuing to read and learn from everyone here.

Susan

[qdog1955]

Welcome to the forum-----nice looking cheese----since I'm pretty much a rookie, that's about all the input I can offer, as I have never attempted those types. I'm sure there is a lot of info. here for you though.
Qdog

[Andrew Marshallsay]

Hi, Susan and welcome.
Great looking crottins. Please accept a cheese for those.

[Danbo]

Greetings from Denmark, Scandinavia.

Nice cheeses - I have to try to make something similar soon! :-)


Best wishes

:-) Danbo

[Al Lewis]

Hello from Port Orchard WA Susan!!

[SOSEATTLE]

Hi, Susan and welcome.
Great looking crottins. Please accept a cheese for those.

Thank you. One can never have too much cheese  .

Hello Al from Port Orchard WA Susan!!

Hello from across The Pond 


Susan