Vat - John's Royal Indust. 40 US Quart/38 Liter NSF Stainless Steel Stockpot & Lid

[Likesspace]

Oh, that's really nice John....
Just as I was starting to feel comfortable with my 24 Quart pot you have to go and upsize on me.
Oh well, I'm sure my wife will understand......it is after all, all about size with us guys.

Dave

[wharris]

I've  been thinking of upgrading to a 300L vat....


lol 

Just kidding, this would not be for cheese, but to age my wine...

[DeejayDebi]

Oh, that's really nice John....
Just as I was starting to feel comfortable with my 24 Quart pot you have to go and upsize on me.
Oh well, I'm sure my wife will understand......it is after all, all about size with us guys.

Dave

It's alot harder to lie about a cheese wheel though! 

[Likesspace]

Well personally I regularly make 36" diameter wheels that are 14" thick. I don't know about everyone else, but I figure that this is about average. 

[Likesspace]

And no, you are NOT allowed to ask for a pic!

Dave

[DeejayDebi]

    Yeah right!

[wharris]

I figured out how to make my cheese wheels 14 in thick,

I cut them in half.

[Likesspace]

Sheesh, Wayne...
That just proves that the first liar doesn't stand a chance.
It did crack me up though. LOL

Dave

[DeejayDebi]

  Now there's two of them! 

[wharris]

 
I love this forum.

[DeejayDebi]

Me too Wayne! Me toooo!

[Sailor Con Queso]

My first 36" wheel cracked the floor in my basement and my wife made me cut back to 30". That one broke the table that it was drying on, rolled across the floor and squashed my dog. Oh, well, she was stealing chunks of cheese, so it was time for her to go anywhey. So Nancy made me cut back to 24". That HUGE Castle Blue created massive amounts of blue mold. Nancy's allergic to Penicillin and was petrified that she was going to go into anaphylactic shock, so yes she made me cut back to a more reasonable 18".

So I tried a nice 18" cheddar using Farmer's mega 750 pound pressing technique. During the night, the lever broke on my homemade French press and... Well, now at least we don't have to feed the cat anymore... and I'm down to a 12". I was just finishing up a beautiful Gouda. As I was moving the stock pot, I lost my footing and 25 gallons of curds and whey went EVERYWHERE. Burned up the shop vac cleaning up the mess. Had to call in professionals. Nancy was really upset this time, so now I am down to my 7-1/2".

So I was reading this forum on my laptop and feeling really sad. Nancy must have noticed because she sat down beside me, put her arm around me and said "Honey, size isn't everything". I pointed at the screen showing a photo of Wayne's big pot hanging from medieval looking chains and said... "RIGHT".

[Cheese Head]

Sailor great post, good thing you stopped at 7 1/2" .

[Tea]

Great thead everyone, thanks for the laughs.

[sominus]

Ok -- you guys have me curious..

Making all these "big cheeses" in your home -- what do you DO with it all?!  Certainly a family can't eat THAT much cheese?!

or can they?

-Michael