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Hi from British Columbia

Started by Threelittlepiggiescheese, February 19, 2012, 05:06:21 AM

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Threelittlepiggiescheese

Hows it going cheese-heads!

I just started with making my very first cheese tonight! *queso blanco*
And I have some very high goals in mind, so much so that if I do get bit by the cheese making bug I have already decided on a company name. 

That all aside, im super excited to try this cheese making and experimenting and I am glad I found what looks to be a very great community.
I can't wait to try the cheese tomorrow!

Cheese Head

Howdy Threelittlepiggiescheese, assume that is your possible idea for your companies name?

Be careful, it is a bug and there are so many variations of cheeses and variables to making them. Most people try making a range of cheeses then narrow in to try and perfect just a couple. Love the dent on top of stove . . . have fun!

PS: I grew up in North Vancouver and would like to retire there or in Victoria in 3-8 years (OK I need a better plan) for better weather and size of city, Vancouver feels twice as big since when I was a kid plus housing prices are crazy, hoping they'll drop as China property drops over next few years.

Threelittlepiggiescheese

lol, yea the dent in the stove saved us $500 on it, gotta love future shop employees being on commission.  And honestly I just want to make enough cheddar and havarti, maybe a little gouda for my family to use and eat.  But I was pre-preparing just incase I do get bit by the bug like I have seen so many have happen.

Threelittlepiggiescheese

oh, and I almost forgot, my cheese this morning.

crumbled a bit over my half scrambled eggs, lil salt and pepper, and let the yum begin


*edit*
I have to say, its extremely crumbly and a lot like feta consistancy, but creamy in that wont melt sort of way without any of that grit like texture.  I like it!

Threelittlepiggiescheese

I have decided, I will be trying to make cheeses in this order to try to set myself up for success.   Cheddar, Gouda, Havarti, Humboldt Fog, Parmigian.  I want to be able to keep the Cheddar and Parmigian cheeses ageing until my first born is old enough to taste cheese for the first time.

Cheese Head

Ok, that's quite a challenge, there's some info in our Wiki: Recommendations For New Cheese Makers that might help.

Threelittlepiggiescheese

i am now the proud owner of 12oz of liquid rennet :D thank you vancouver :D