Thanks very much for all the information I've already gleaned from the wiki and the various threads. It's been invaluable and I truly appreciate the efforts of all involved.
As for me, I've been making fresh cheese for a few months now and just this weekend past did my first hard cheese make; a Caerphilly. A recipe suggested to me by Jeff Hamm to cut my teeth on and whose advice I relied heavily upon in this, my cheese infancy.
Look forward to chatting and learning more about cheese.
Flound
Welcome to the forum, Flound. Would you please update your profile for where in Canada you are? ;)
-Boofer-
Welcome! :)
I too have found this site invaluable, not only in knowledge but inspiring and fun. Are you near Vancouver?
I live in Nova Scotia, the opposite end of the country. I was, however, born in BC; William's Lake, to be precise. But I lived all over Canada at some point in my near 50 years on the planet.
In fact, it's a lot easier to say "I haven't lived in Saskatchewan or Manitoba" than list where I have lived.
Quote from: Flound on January 28, 2014, 04:50:00 PM
I live in Nova Scotia, the opposite end of the country. I was, however, born in BC; William's Lake, to be precise. But I lived all over Canada at some point in my near 50 years on the planet.
In fact, it's a lot easier to say "I haven't lived in Saskatchewan or Manitoba" than list where I have lived.
Welcome to the forum Flound , I lived in William Lake for about three years , both my boys were born there.
I lived on Dog Creek road , worked for BC Railway as a Brakeman.
Finally got tired of the -48° winters and left for Southern BC.
So here's the link to pictures and a rookie writeup of my very first aged cheese make, the aforementioned Caerphilly.
http://dylsexic.ca/?p=460 (http://dylsexic.ca/?p=460)
Ha! Your first effort (I mean second, after the first) turned out better than my fourth and fifth! But I am using home-made moulds and press, in my defense. Two presses? You are nothing if not ambitious!
A well-written blog! Kudos, Flound!
Quote from: Digitalsmgital on January 30, 2014, 02:33:34 PM
Ha! Your first effort (I mean second, after the first) turned out better than my fourth and fifth! But I am using home-made moulds and press, in my defense. Two presses? You are nothing if not ambitious!
A well-written blog! Kudos, Flound!
Thanks Didge.
Well, to be fair, I didn't set out to make two presses, but the plank of maple afforded me 4 pieces of wood. It seemed only fitting to make two presses - both of which I sealed with a mineral oil and beeswax mixture. For the first kick, it seemed to function remarkably well, and it appears to prevent follower tilting without any effort on my part.
I might sound knowledgeable there, but that's my woodworking background shining through and not cheese-making. :D
Congrats on your first cheese success! Love the blog and the title.
Calculating floc-to-cut is typically:
- select the floc factor (x2, x3, x4, x5)
- time at which the rennet is added
- time at which floc occurred
- elapsed time from #2 to #3
- time to cut = (#4 times #1) minus #4
A cheese to you for your success and for brightening up the day. ;)
-Boofer-
Welcome to the site Flound....got any snow out there? We are experiencing a winter here in ontario, like the ones I remember from when I was young!
Your Caerphilly looks very good.....better than mine I might say.
Love your blog....great writing!
Looking forward to more stories of your successes!
Cheers