I really just want to re-introduce myself. I've been away from cheesemaking for a long time - originally due to the onset of a neuro condition that severely limited what I could do, that is now a permanent thing. Live and learn! Some time ago I got back into brewing - now have a strong as an ox son who does the lifting while I teach him.
That said, beer isn't the best thing for me to be doing, and above all else, I've missed cheesemaking and the community of cheesemakers. So thank you John for assisting me in logging back on, hello to....gosh, a lot of people I considered friends, and to others I hope to meet here.
Welcome back. I suspect Travis will come into the room momentarily - you can't get rid of us by just changing forums :)
Do you still have your cheesemaking equipment? What's first on the agenda? I'm gonna guess an Emmental.
Quote from: pastpawn on January 29, 2019, 10:41:42 PM
Welcome back. I suspect Travis will come into the room momentarily - you can't get rid of us by just changing forums :)
Do you still have your cheesemaking equipment? What's first on the agenda? I'm gonna guess an Emmental.
Lol, hey Andrew! I feel like Pacino in, which one was it, Godfather III? "Every time I get out they just pull me back in", something like that? ;D
No, whenever it was I left here, I pretty much liquidated everything - I think only to members here, IIRC. I hope all of them have found good use of the stuff. So, starting over, and ..... it's tomme! Just like before, I want to get back in and really focus on tomme. Specifically, they grey-rinded, mold-centric tommes of the Savoie. As far as I can tell, that's mucor on them, which I know from trying it back then, can really suck. Purposely inoculated the fridge and the cheeses turned grey, and bitter as heck.
So anyway, like before, tommes, and not so much the PLA-style, washed tommes. Something in the Tomme des Bauges vein:
(http://www.fruitieres-chabert.com/image/thumb/443-312/png//fromages/tome-des-bauges/tomme-bauges)
Or a tomme de Lullin style:
(http://www.degustation-fromages.com/wp-content/pic-fromages/TOMME-DE-LULLIN.jpg)
As to the larger alpines, I'm so bummed, Andrew - somehow, and I don't know how >:(, we lost my harp, the flexible steel band for scooping the curds, my mold, the little shovel for rolling the curd, all that coarse muslin. Everything but the mold, Abondance with it's concave side, can be gotten from Coquard, but they're all expensive. So, ahem, I stay alive, I'm focusing on tommes.
Phew! Excited a bit to be back, if verbiage is any indication. Thanks again Andrew and Travis, for helping me to recover my psswd. See you here or there, fellas.
Welcome back Arnaud. I have read many of your past posts. I hope you get tomme going to your satisfaction!
Quote from: River Bottom Farm on January 30, 2019, 03:47:44 PM
Welcome back Arnaud. I have read many of your past posts. I hope you get tomme going to your satisfaction!
Thanks very much for the nice welcome back, River Bottom! :)
Welcome back Arnaud! Glad you made it.
Paul, so good to see you back!
Quote from: TravisNTexas on January 31, 2019, 01:10:03 PM
Welcome back Arnaud! Glad you made it.
Thanks very much for your help, Travis. Now I get to see you and Andrew on a couple forums, heh heh, small world! Already sleeping with songs of tommes drifting in my head, lol. As usual, it's bad.
Quote from: awakephd on January 31, 2019, 08:13:17 PM
Paul, so good to see you back!
You too, awake, really nice to see you again! I have on, just a couple years of lives lived catching up. Hope things are doing well and thanks for such a nice hello. Again. :)
I too am very happy to see you back on the forum, and to know that you are well enough to enjoy making cheeses! I look forward to seeing your posts again!
Tommes are one of the cheeses I make the most often. But I cannot say that I am able to steer it a particular direction in terms of rind. It somewhat depends on what is floating around in my "cave" which right now seems to be sort of orange in color :). Might be a function of the humidity staying up toward 92%-95%!
Welcome back!!
Quote from: scasnerkay on February 02, 2019, 11:16:45 PM
I too am very happy to see you back on the forum, and to know that you are well enough to enjoy making cheeses! I look forward to seeing your posts again!
Tommes are one of the cheeses I make the most often. But I cannot say that I am able to steer it a particular direction in terms of rind. It somewhat depends on what is floating around in my "cave" which right now seems to be sort of orange in color :). Might be a function of the humidity staying up toward 92%-95%!
Welcome back!!
Hey Scasner, sorry for such a late reply! Great to see you again as well.....pretty warming to connect with you guys and also to know you've been plugging away at it so solidly these many years.
I am trying to resist the urge to overengineer this thing. Basically, I'd like to get a mould-centric, Savoie-Style tomme (from what I see, mucor is a common component....just needs to be kept on close watch; they also use a Penicillium commonly used for cured meat, and then a "Penicillium grise," it's P. biforme, and this apparently is the strain that gives tommes like tomme de lullin its greyness and associated flavor. I'd be very happy if I could capture some of Tomme des Bauges:
(https://www.fromage-delassic.fr/media/catalog/product/cache/1/image/680x680/9df78eab33525d08d6e5fb8d27136e95/t/o/tome_des_bauges5_rweb.jpg)
Or Tomme de Lullin:
(http://www.degustation-fromages.com/wp-content/pic-fromages/TOMME-DE-LULLIN.jpg)
That should keep me busy. Will be hard to basically leave the wheel alone and let moulds go crazy....if I had any guts I'd just get MA 4001, make a wheel, brine, dry, and....leave alone to see what comes on. But I'm going to try and track down these moulds I'm seeing from France and at least play with them. Brings a thought, another thread.
Anyway, really nice to see you again and thanks for such a warm welcome!
Hello Arnaud and good to see you're back into cheese. When you "retired" you were kind enough to send me some of your cheese-making accessories ;). Let me know if you need 'em back cause now I"m retired from cheesemaking, at least for now. I'm having my own "neuro" challenge with Parkinson's so prayers to you for what you went through. It's probably been close to a year since I checked in to the forum so it was happy to see your moniker show up as one of my 400 unread posts. Good luck with the cheesemaking re-start!
Quote from: John@PC on April 12, 2019, 03:56:15 PM
Hello Arnaud and good to see you're back into cheese. When you "retired" you were kind enough to send me some of your cheese-making accessories ;). Let me know if you need 'em back cause now I"m retired from cheesemaking, at least for now. I'm having my own "neuro" challenge with Parkinson's so prayers to you for what you went through. It's probably been close to a year since I checked in to the forum so it was happy to see your moniker show up as one of my 400 unread posts. Good luck with the cheesemaking re-start!
John, it is so good to see you on the forum - and so sorry to hear about the Parkinsons. Prayers are with you.
As a forum newbie, I have read so many of your past posts and learned a lot from them! Go glad you are back and making cheese again! Looking forward to your future posts....Susan
Sorry, was late in catching this. Well, if something I did was helpful, I'm glad, Susan. I'm re-learning right along with you as it seems I've forgotten everything!
It's a wonderful community of people, kind and really helpful. Don't be bashful on the questions, and have fun!
Quote from: John@PC on April 12, 2019, 03:56:15 PM
Hello Arnaud and good to see you're back into cheese. When you "retired" you were kind enough to send me some of your cheese-making accessories ;). Let me know if you need 'em back cause now I"m retired from cheesemaking, at least for now. I'm having my own "neuro" challenge with Parkinson's so prayers to you for what you went through. It's probably been close to a year since I checked in to the forum so it was happy to see your moniker show up as one of my 400 unread posts. Good luck with the cheesemaking re-start!
Dang, sorry to hear.