Cheesemaking
My experiences making and eating homemade cheeses.
Sunday, March 22, 2009
Maybe My Best Cheese Ever
Just tried this blue cheese I made a few months ago. This is the first cheese I’ve made with raw milk, and it is fantastic. Very creamy with a nice blue cheese flavor without being “over the top”. Yum.
Read or Post Comments (2, so far) • Permalink • eMail this article
Monday, November 27, 2006
Wiki Site Created for You Cheesemakers
For those of you who follow this site and participate in the discussion forums because of your interest in home cheesemaking, I’m experimenting with a new on-line service—a Cheesmaking Wiki site. A Wiki site is a “community” website that any member of the community can contribute to. Every member has the ability to create new articles as well as edit existing articles, including those written by someone else! Sounds like anarchy, I know, but these sites are very common ways of getting the collective knowledge and experiences of a community collected in one place.
If you are a member of this site, you are a member of the Cheese Wiki community.
Check it out at: http://www.rickandlynne.com/rick/go/wiki
Read or Post Comments (0, so far) • (0) Trackbacks • Permalink • eMail this article
Monday, November 13, 2006
Back to Cheese Making
We are nicely settled into our new home in New Jersey. I finally unpacked my cheesemaking supplies. And, it is Autumn with Winter around the corner—the time of year that I usually make cheese. So, this weekend I started a Camembert. It is one of Lynne’s favorites. You can see the recipe and follow its journey in the discussion forum.
I’ll be doing a stirred-curd Cheddar next weekend and perhaps a Caraway Swiss after that! It will be good eating around here starting in about 2 months.
Read or Post Comments (1, so far) • (0) Trackbacks • Permalink • eMail this article
Wednesday, January 07, 2004
Cheese, Cheese, Cheese
Okay, I admit I’ve posted several messages on home made cheese and no one has been very excited about them. But, I am having a blast making my own cheeses! However, to avoid the pain of anymore cheese postings to the main site, I have create a “forum” where I am keeping track of my cheese exploits. People who are truly interested in cheese can learn a lot at the new forum site:
For you who are not interested…no more “cheesey” postings here!
Read or Post Comments (1, so far) • Permalink • eMail this article
Thursday, December 04, 2003
More on Cheese
I haven’t posted an update to this site in a very long time. No news, I guess…
But, I want to update you on my cheese making progress.
The Farmhouse Cheddar cheese is quite good. Especially after it had some time to age after breaking the wax mold around it. It has become somewhat sharp and has a great flavor. I’m going to make more this weekend.
And, I’ve made many other cheeses that I am anxious to try. Click “more” for the details.
Read or Post Comments (2, so far) • Permalink • eMail this article
