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Started by Dave Zac, June 27, 2009, 01:00:32 AM

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Dave Zac

June 27, 2009, 01:00:32 AM
Hello from western New York Cheese lover. I am into charcuterie (hams and sausages) as well as smoking cheese. Next logical step is to make the cheeses I smoke :)

My wife loves goat cheese and we will most likely be getting a milking goat soon.

Can't wait to learn and get started!

Cheese Library

#1
June 27, 2009, 01:39:25 AM
Welcome to the Forum!

DeejayDebi

#2
June 27, 2009, 03:47:33 AM
Welcome Dave. I am also a big sausage maker and Qer. I make a mean Tucan salami!

Ariel301

#3
June 27, 2009, 08:51:53 PM
Hello and welcome, Dave! I think you're going to enjoy dairy goats and cheesemaking. We've got a small flock and they're great, just like big dogs. Homemade cheese is time consuming, but definitely worth it.

wharris

#4
June 28, 2009, 02:38:20 AM
 Welcome to the forum!  Western New York, you are in Wine country!

Cheese Head

#5
June 28, 2009, 10:12:38 AM
Welcome Dave in New York State, lots of great people here with lots of experience making cheese, I'm still way early on the learning curve!

michoutim

#6
June 28, 2009, 10:50:43 PM
Welcome Dave!  :)

Dave Zac

#7
June 28, 2009, 11:12:01 PM
Quote from: DeejayDebi on June 27, 2009, 03:47:33 AM
Welcome Dave. I am also a big sausage maker and Qer. I make a mean Tucan salami!
Do tell. Salamies I have not yet ventured into. I don't feel I have the proper aging chamber or area.

Dave Zac

#8
June 28, 2009, 11:14:29 PM
Quote from: Wayne Harris on June 28, 2009, 02:38:20 AM
Welcome to the forum!  Western New York, you are in Wine country!
Yeah I have been making wint too for a few years. Right now I've got maple wine and honeysuckle wine going. I made a really nice Vincent last fall and have made pretty good Rieslings and Gewurztraminer.

wharris

#9
June 29, 2009, 01:39:32 AM
I love the finger lake area.  Great wineries.  Love the Wine Festival.

DeejayDebi

#10
June 29, 2009, 04:18:13 AM
Quote from: Dave Zac on June 28, 2009, 11:12:01 PM
Quote from: DeejayDebi on June 27, 2009, 03:47:33 AM
Welcome Dave. I am also a big sausage maker and Qer. I make a mean Tucan salami!
Do tell. Salamies I have not yet ventured into. I don't feel I have the proper aging chamber or area.

Dave you live in NY! Do you have an space in your house that is not heated in the winter? An attic? Spare room you can close off? Cold closet? I can only make my fermented sausages from October to February for the most part I age them in a small unheated room in my house and it works well. I used to only make cheese in the fall as well and age them the same way.

I have quite a few excelent sausage makers on my forum check my link.

Jaq

#11
August 29, 2009, 03:06:36 AM
Hi!
Are you anywhere near Rochester?

Jaq

Captain Caprine

#12
August 30, 2009, 02:49:08 AM
Welcome Dave,

There is nothing like having your own supply of milk.  Let us know if you get a goat.
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