[Cheese] I'm back

[Michael J. Staver]

If the Romano was stored differently would it have been more moist after
9 months? Michael

 

________________________________

From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf
Of Brian N. Mavity
Sent: Friday, December 08, 2006 10:04 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] I'm back

 

I have a couple of cheddars I'm going to break into this holiday.  I
just got into a Romano I let age too long.  It was supposded to go 3
months but I forgot about it.  (9 months)  It tastes good but is very
dry.
I give up on the bleu cheeses.
These are all just for me, I don't do this commercially.

Brian



At 12:25 AM 12/8/2006, you wrote:



Well,

I am a new comer who is interesting in making cheese, how is going with
your cheese, have you made for comercial or homemade ?

Ubonsri
On 7 Dec 2006 at 22:10, Brian N. Mavity wrote:

> 
> Wow.
> What's happened since I've been gone?
> 
> It used to be a place to share recipes and failures (mostly mine).
> 
> I must admit, when I got into it January of 2006, I was really into
it. I realize now, don't share 
> bleu cheese's with others.
> Tends to crossover to the others............
> 
> 
> Brian
> 
> 
> At 09:39 PM 12/7/2006, you wrote:
>     Hello Friends,
>     
>     That's nice, hopefully we can change the opinion about making
cheese.
>     
>     Ubonsri
>     
>     On 7 Dec 2006 at 15:58, Brian N. Mavity wrote:
>     
>     > Hello folks.
>     > It's been a year or so.
>     > I'm back into making cheese again.
>     > 
>     > Brian
>     > 
>     > _______________________________________________
>     > Cheese mailing list
>     > Cheese at hbd.org
>     > http://hbd.org/mailman/listinfo/cheese
>     > 
>     
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