Howdy;
I'm a noob, so....
;D
I've made farmhouse cheddar, queso fresco, this Jack, and a first swing at real Cheddar. What I know is that I don't know nothin', but I'm fascinated and hooked for sure. All have been edible, but each one certainly presents a whole bunch to learn from!
This is the first cheese I though OK enough to show, so here it is, after 2 months of aging. It's really a very nice cheese. Tangy, creamy, great depth, so much more than that crap they call MJ in the store!
Thanks for having a place to do this, it's much appreciated.
(http://i2.photobucket.com/albums/y24/AerieGuitars/Food/image-17.jpg)
(http://i2.photobucket.com/albums/y24/AerieGuitars/Food/image-16.jpg)
E
Nice jack, UrbanMonique! Try not to eat it all too quick (that's my biggest problem)... lol.
A cheese for you for a successful jack!
Hey, thanks Man, much obliged!
I pulled a quarter for us, and another for the guy who gave me main parts for my press gratis. The other two I'm gonna age more to get a feel for that.
Want to get a smoother knit, and I know it'll come in time.
Cheddar comes next!
E
The cheese looks great and that (and your sincere enthusiasm) deserves a cheese! Unfortunately when I got started a couple of years ago it was almost a year before I found this forum. It is a great resource!