Hi There! Looks like there are a few of us "Young Cheeses" coming out of the woodwork today (Gina - looks like we're both Lisa Simpson fans ;)). I started making mozz and fresh cheeses early last year and started on pressed and mold-ripened cheeses earlier this month after my family all chipped in to hook me up with the motherlode of cheese making supplies for my birthday. Now, with a dedicated aging fridge, and just about every imaginable mold, utensil and tool, I have become completely OBSESSED with cheese making. So far I've made a pepper havarti, sage cheddar and a 4-round batch of camembert. How do you all cope with having to wait for everything to age? The suspense is killing me!
I have to say that this forum has been an indispensable resource for me in these early endeavors, and I am happy to finally be a registered, non-lurking member! It's so great to have a place to talk about everything cheese - I find that most "normal" people's eyes glaze over when I really start to geek out about it. Here, I am among my people, and I love it!
I also enjoy making and canning jam (jammin' as my husband calls it) and long walks on the beach. :)
Welcome! Looking forward to your input. The coping strategy I use is to make more cheese, and also nibbling on the fresh curds :)
Lots of good past discussions here you can read or search for!
Welcome to the forum. My strategy is to make lots of enormous cheeses and then dividing them into smaller wedges and then eventually I forget about one of them until I stumble onto it in the back of the cave and actually get to try an aged cheese for a change. :) Good Luck.
Quote from: JaimeMacNCheese on June 17, 2010, 07:39:18 PMI find that most "normal" people's eyes glaze over when I really start to geek out about it. Here, I am among my people, and I love it!
Welcome! I get that a lot too.
Jaime, welcome, Cheese Heads Unit!
Welcome to the forum. There is so much information here that's it's quite a challenge to soak it all up. I find I enjoy reading old, long threads even about cheeses I'm not even thinking of making - there are so many gems of wisdom scattered about.
""(Gina - looks like we're both Lisa Simpson fans ). ""
Yes. Actually I've been intending to change my avatar, so you now may have sole use of Lisa. She's a cutie. :)
Quote from: Gina on June 18, 2010, 01:56:13 AMI find I enjoy reading old, long threads even about cheeses I'm not even thinking of making cutie.
That's what I've been doing as a "lurker" for the past few weeks! I finally decided it was time to sign up so I could start asking some questions of my own. :)
Thanks for the warm welcome everyone - looking forward to many cheesy discussions!
<<<That's what I've been doing as a "lurker" for the past few weeks! I finally decided it was time to sign up so I could start asking some questions of my own. >>>
That's what I did too. By the time I signed up, I felt as if I already knew many of the frequent posters. :)
Welcome Jamie
Quote from: JaimeMacNCheese on June 17, 2010, 07:39:18 PM
I find that most "normal" people's eyes glaze over when I really start to geek out about it.
You know, lately I've been seeing that in my wife's eyes. Oh oh.... :(
Good to have you here. Let's see some pictures!
-Boofer-
I tend to get a bit over indulgent in all my hobbies and see that glazed over look everytime I talk to people about them.
Hmmm. I find myself running my fingers over my sealed cheeses and actually deriving some satisfaction from that practice. When does a hobby turn into a fetish? ::)
Someone here has a signature that includes "back away from the cheese...".
-Boofer-
I love petting my cheeses, esp the waxed ones.
I read cheese books before going to sleep.
I have become powerless in the presence of cheese.
Perhaps an intervention is in my future...
Watching white liquid
the temperature was near.
Cheese - one step closer.
My cheesemaking has indeed become a running joke here. They just don't understand. When my cheeses are drying I frequently pet them and flip them too often. That CBN and the kadova molds just leave too nice of a rind. How can one not touch it?