H-K-J's triple cream Baby Brie #1(2&3)

[Al Lewis]

I told you you would like it.  Great job buddy!! AC4U on your first Baby Bries!!

[shaneb]

Very nice. A cheese from me also.

Shane

[H-K-J]

thanks for the cheese Shane and Stinky
and thank you Al for the cheese, recipe and the Neige PC AC4U for all the help and support

[OzzieCheese]

What a good wife you have..... a cheese for ya !  I really wish I had enough $$ to trip around and sample all the wonderful cheeses made by people on this forum - now that would be world trip worth writing about.

-- Mal

[Al Lewis]

We would send you some Mal but the Dept of Agriculture would hunt us all down.

[OzzieCheese]

Yeah... Apparently we are trying to import a Class A prohibited Substance. Its mold people..! I'm still not over the stupid reply that Al got back regarding not being able to import Mycodore...

-- Mal

[LoftyNotions]

Looking good, H-K-J. Have another cheese.

Regarding Albertson's milk, What we get here in Billings is all from either Dairygold in Bozeman, or Meadowgold here in Billings. Both creameries pasteurize at above 172°F, causing very poor curd formation. It sounds like at least some of the milk sources for Albertsons in your neck of the woods are pasteurizing at a lower temperature. I've given up on finding a cheap commercial source here.

Larry

[shaneb]

Gotta love Australian customs Mal. Everything has to be black and white unfortunately. They don't allow any grey in between. I one accidentally purchased some veggie seeds online, not realising that they were coming from overseas. They came in a letter and made it through. I still have the packet sitting on my kitchen window sill wondering what to do with them. Having said that, getting stuff out of the US can be equally frustrating. Ordering electronic components from the US and having to fill out a form saying they you aren't a terrorist and that the components won't be used in weapons of mass destruction (or something like that). Somehow even if they were being used for that I doubt that the form will be filled out to indicate it. 

Shane

[Al Lewis]

Regarding Albertson's milk, What we get here in Billings is all from either Dairygold in Bozeman, or Meadowgold here in Billings. Both creameries pasteurize at above 172°F, causing very poor curd formation. It sounds like at least some of the milk sources for Albertsons in your neck of the woods are pasteurizing at a lower temperature. I've given up on finding a cheap commercial source here.

Larry

Not sure who bottles the "Shoppers Value" stuff that Albertson's sells Larry but that's the one I use.  Only one I can get in PH that makes great curd.

[LoftyNotions]

Not sure who bottles the "Shoppers Value" stuff that Albertson's sells Larry but that's the one I use.  Only one I can get in PH that makes great curd.

If you get me the plant code I might be able to tell you who produces it. If it's a WA plant it'll probably start with 53 and have 2 more numbers. If it's Idaho, it'll start with 16.

Larry

[Al Lewis]

I'll check on that.

[H-K-J]

The only other store bought milk I like to use is meadowgold
You still have to be careful with the curd, at least I get curd, I'm not even sure if they have the value brand here I will have to check it out.

[H-K-J]

the final update, NUM- NUM-NUM-NUM-NUM-NUM-NUM