Cheeseman on Lopez Island, Washington

[plasbo]

I am pleased to have found this website and forum of kindred cheesemaking spirits.

Being obsessive compulsive about eating and drinking good food, I grow and produce as much myself as possible, with priority on everything fermentable: Bread, beer, cider, wine, charcuterie, sauerkraut, and I have now moved to conquer my last personal frontier: Cheese.

I have identified five cheeses that I would like to have available to me all the time: Muenster, Manchego, Camembert, Blue and Saint-Paulin (Port-Salut).  The first two are now ripening, camembert is forming and the last two will be made this week. 

[Tea]

Good morning plasbo and welcome to the forum.  Keep us informed as to how your cheese turn out.

[Cheese Head]

Hello Cheeseman, welcome to the forum!

[Gürkan Yeniçeri]

Hi Plasbo,

Welcome to the forum, I also want to try a washed rind cheese but first I need a humidity chamber like Ben's or Sailor's one.

Show us some pictures...

[DeejayDebi]

Hello Plasbo and welcome! Good luck with your first cheeses. There are so may wonderful cheeses out there and many are so simple to make once you have developed  your techniques.

[michoutim]

Hello Plasbo!

YOU KNOW THE MUNSTER!

[michoutim]

Here the photo

[DeejayDebi]

That is just lovely! Very nice - SLurp!