Print Page - Hello from the Northeast United States

Title: Hello from the Northeast United States
Post by: Jeffrey.Rosenberg on December 23, 2016, 02:08:44 AM

I'm a relatively new cheese maker, and have made few cheeses that require any significant aging. Most of what I make are soft or semi soft cheeses that are ready to eat fairly quickly. Some are mold ripened, such as the Camembert, but they are still done quickly.

I recently found a good source of raw milk, and have begun making some hard cheeses. I have two Romano, one Parmesan, and a Caerphilly aging.

Thanks for the great site. I'll be posting a problem I'm having shortly.

Jeffrey in USA

Title: Re: Hello from the Northeast United States
Post by: Danbo on December 23, 2016, 04:50:26 AM

Hi Jeffrey,

Welcome to the forum!

:-) Danbo

Title: Re: Hello from the Northeast United States
Post by: Al Lewis on December 23, 2016, 02:24:54 PM

Welcome to the forum Jeffrey and let me start you off with your first cheese for your past successes. Where in the Northeast? ;D

Title: Re: Hello from the Northeast United States
Post by: Jeffrey.Rosenberg on December 24, 2016, 10:08:08 AM

I'm outside of Philadelphia. On boards with international members, I never know how much detail to provide :)

Title: Re: Hello from the Northeast United States
Post by: Al Lewis on December 24, 2016, 05:17:05 PM

Gotcha! ;)

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GENERAL BOARDS => Introductions => Topic started by: Jeffrey.Rosenberg on December 23, 2016, 02:08:44 AM