Greetings,
I am extremely happy that I found these forums. I've been lurking for a while and I think I'm finally ready to take part. About 2 years aog I became really interested in a more back to basics culinary approach. Things like baking bread, gardening, preserving/pickling, charcuterie, and of course cheese making. It seems thats the case for a lot of people on here. Now that I'm finally settling into my new house I can start making the stuff I've been reading and salivating about for so long .
These forums seem to be a friendly, tight knit community and I hope to be a positive contributor to it.
Regards,
Mike
Welcome to our little gathering Mike. I am sure that you will find it a worthwhile experience being a member of this forum. Lots of good people here, all willing to share their knowledge. The handle is cool-are you a fan or originally from Texas or possibly both?
Alas, I am not. I'm a big fan of classic rock and I don't mind listening to zztop but I don't necessarily gravitate to them. The handle stems from the need for an IRC handle. I happen to be listening to the Armageddon soundtrack which had a zztop track on it when I choose it. I would say lynyrd skynyrd is more my beat.
Regards,
Mike
no worries-any classic rock will do. I have seen them a couple of times, great concerts. What types of cheese are you most interested in making and have you tried your hand at it yet? I have a brother who just bought an old farm house in St Bernard deLacolle. It is a very nice agricultural area just north of New York right near Park Safari. Good luck in your cheese making!
Hey Zenith,
I'm really interested in cheeses that I can use in my day to day consumption. So things like ricotta, mozzarella, feta, Parmesan, cheddar, Havarti, Gouda, Camembert with a peppering of more unique things for just tastings.
Regards,
Mike
Great-a variety of tastes. My advice once you start making the hard varieties is to progress slowly(I know it's impossible) and actually learn what the curds look and feel like at each step of the whey(oops)way. By doing one type of cheese a few times you will start to connect the dots and once you do progress to another cheese you will be better equipped to avoid potential pitfalls. If you have a PH meter great, use it and learn from it as well. But the important thing is to try and understand what is happening at each step. By understanding the process you will be able to repeat the results that you like and change the ones that you don't. Oh, and take good notes along the way temp/times etc. Most of all enjoy the process, and remember if you don't hit your PH marks ,temps, times whatever at first, you still can wind up with a flavorful cheese that you can call your own.
Hi Mike, from Alberta.
I have been reading up on here alot and learning etc.
I just made my first mostly successful batch of Mozza. I like you one day decided hey why do i buy all this junk at the store that doesnt even have real food
in it?? As well as being diagnosed with crohns so really needing to over haul my diet I have been trying to make everything I can from scratch at least once!
Welcome to the website, you will learn a lot with this community that are alaway ready to help
Hi Mike,
Where are you located? I am from Mississauga.
Tan