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GENERAL BOARDS => Introductions => Topic started by: Frotte La Tomme on February 20, 2012, 04:05:38 PM

Title: Bonjour Y'all
Post by: Frotte La Tomme on February 20, 2012, 04:05:38 PM
Hi everyone.  I am grateful to have found this site.  Lots of technical questions to pose, but it seems many have been answered already here. 
All right.
Title: Re: Bonjour Y'all
Post by: zenith1 on February 20, 2012, 06:10:29 PM
Bonjour-welcome to the forum. Dive right in, let's get answering your questions.
Title: Re: Bonjour Y'all
Post by: Gürkan Yeniçeri on February 20, 2012, 10:26:39 PM
Welcome to the forum Frotte La Tomme. We don't mind resurrecting old entries.  ;)
Title: Re: Bonjour Y'all
Post by: Cheese Head on February 21, 2012, 01:40:03 AM
Welcome, I looked up french translation of "Frotte" which means I think "rub", so your name is Rubbing The Tomme? What's the story?
Title: Re: Bonjour Y'all
Post by: kookookachoo on February 21, 2012, 04:49:38 AM
I had a bit of a laugh reading your username.  I logged on from my phone first..and was reading while having a bite..and squinting..so I read it at first as "frottage la tomme"..and you know, in psychology, frottage has a rather...interesting..connotation.   :P  So, thank you for the unintentional funny!

You will enjoy the site....lots of knowledgeable, helpful & most of all, patient people!  :D 

Take care,

Steff
Title: Re: Bonjour Y'all
Post by: Frotte La Tomme on February 21, 2012, 12:54:48 PM
everyone likes a good frotte.
The question that has been running around in my head is complex.  It is about using steam vats versus hot water baths for cheese manufacturing.   
It seems that one kettle that can controllably heat for low temp cooking AND pasteurize would be a great tool. 
Is it just a question of operating costs that people often convert steam kettles into hot water baths?  Maybe the inside jacket gets too hot...
Title: Re: Bonjour Y'all
Post by: Frotte La Tomme on February 26, 2012, 07:42:06 AM
could be that steam kettles aren't the best opening question.  Anyone make reblochon with sheep's milk?