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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.<br>
I give up on the bleu cheeses.<br>
These are all just for me, I don't do this commercially.<br><br>
Brian<br><br>
<br><br>
At 12:25 AM 12/8/2006, you wrote:<br>
<blockquote type=cite class=cite cite=""><font size=2>Well,<br><br>
I am a new comer who is interesting in making cheese, how is going with
your cheese, have you made for comercial or homemade ?<br><br>
Ubonsri<br>
On 7 Dec 2006 at 22:10, Brian N. Mavity wrote:<br><br>
</font><font size=2 color="#7F0000">> <br>
> Wow.<br>
> What's happened since I've been gone?<br>
> <br>
> It used to be a place to share recipes and failures (mostly
mine).<br>
> <br>
> I must admit, when I got into it January of 2006, I was really into
it. I realize now, don't share <br>
> bleu cheese's with others.<br>
> Tends to crossover to the others............<br>
> <br>
> <br>
> Brian<br>
> <br>
> <br>
> At 09:39 PM 12/7/2006, you wrote:<br>
> Hello Friends,<br>
> <br>
> That's nice, hopefully we can change the
opinion about making cheese.<br>
> <br>
> Ubonsri<br>
> <br>
> On 7 Dec 2006 at 15:58, Brian N. Mavity
wrote:<br>
> <br>
> > Hello folks.<br>
> > It's been a year or so.<br>
> > I'm back into making cheese again.<br>
> > <br>
> > Brian<br>
> > <br>
> >
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> > Cheese@hbd.org<br>
> >
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http://hbd.org/mailman/listinfo/cheese</a><br>
> > <br>
> <br>
>
_______________________________________________<br>
> Cheese mailing list<br>
> Cheese@hbd.org<br>
>
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http://hbd.org/mailman/listinfo/cheese</a><br>
</font><font size=2><br>
</font>_______________________________________________<br>
Cheese mailing list<br>
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