I've enjoyed the benefits of the Forum for the past few months and am now signed on. I have a little sheep dairy in the northern reaches of the US--Central New Hampshire to be specific. I have 20 adult East Fresians, who just started their first milking season this past spring.
Thank you in advance for any tips/experience/wisdom I may benefit from as I start my cheesemaking. And, of course, anything I can do in turn to help along the way...
Best wishes,
Paul
Welcome Paul. What are you doing with all that sheep's milk?
Welcome Paul, you are one of the lucky few with sheep milk for making cheese . . . you can make real Roquefort (& other cheeses)!
Welcome aboard, Paul.
Looking forward to seeing that Manchego of yours (when you get a chance to make it, of course!).
-Boofer-
Quote from: Priestman on August 04, 2011, 12:01:17 AM
I've enjoyed the benefits of the Forum for the past few months and am now signed on. I have a little sheep dairy in the northern reaches of the US--Central New Hampshire to be specific. I have 20 adult East Fresians, who just started their first milking season this past spring.
Thank you in advance for any tips/experience/wisdom I may benefit from as I start my cheesemaking. And, of course, anything I can do in turn to help along the way...
Best wishes,
Paul
Yummmm lait de brebis.
Time to make Petit Basque, one of my favorites.
Hello,
Thanks for the welcome. I''ve frozen most of the milk so far, and will now try to keep up as the ewes dry off this month. I've made a good handful of brebis based on an osso-iraty recipe. The best response I've gotten so far at the local farmers market is from an uncultured cheese I've been making--pretty much the osso-iraty without the culture added. I've got Manchego and Romano on my list. After that, who knows. Though truth be told I will be following my customer's noses for the most part. (And my children's noses, of course--they're the biggest cheese-hounds in the house.
Ta-ta.
welcome to the forum Paul- wish you were closer, I can't find any fresh sheep milk in my area and it is killing me. Anyway welcome again and get going making that Manchego