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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through December 10, 2005 * Cheesy info < Previous Next >

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John Thompson
Intermediate Member
Username: Jt100

Post Number: 421
Registered: 04-2002
Posted From: 67.138.248.212
Posted on Thursday, December 08, 2005 - 01:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This isn't exactly brewing related but I've started to dabble in cheese making (I did find the starter kit at the LHBS though, and some of the processes and procedures are similar to brewing). Anyhow, does any one know of any good sites or info on this? I know that Jack Schmidling has some info, but I'm looking for more. Any help or info would be greatly appreciated. Brew on!
 

Scott Rohlf
New Member
Username: Mrrohlf

Post Number: 22
Registered: 11-2002
Posted From: 69.172.207.138
Posted on Thursday, December 08, 2005 - 02:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How about this page?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2203
Registered: 03-2004
Posted From: 216.215.203.37
Posted on Thursday, December 08, 2005 - 03:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Scott, David Fankhauser got me to try cheese making again. Our local wine club had him as a speaker. I had tried it in the past but gave up on it. I need to make some soon. Hopped cheese is my latest adventure. I made two farmhouse cheddars, six pounds with an ounce of Saaz and another with two. Trust me, only use a single ounce per about six pounds. Two is too much. It is very green and quite tasty.

Dan Listermann

--This space is again being left intentionally blank.-


 

Scott Rohlf
New Member
Username: Mrrohlf

Post Number: 23
Registered: 11-2002
Posted From: 69.172.207.138
Posted on Thursday, December 08, 2005 - 03:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I haven't made any cheese yet, but I would like to. I ran across David's page while researching cheesemaking. I thought it had a lot of useful info. I will reread it again when the day comes for me to actually get around to making some cheese!
 

Ken Anderson
Senior Member
Username: Ken75

Post Number: 1208
Registered: 11-2002
Posted From: 69.168.141.10
Posted on Thursday, December 08, 2005 - 04:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I tried last year. Not successful and too long of a wait to find out.
John, here are my links:
http://www.btinternet.com/~mull.cheese/jalldridge/jaindex.htm
https://www.thetask.com/~caprine/shop/?&ps_session=d5d93c5cdf686556175e924ae1423 b85
http://www.cheesesupply.com/
http://www.cheese.com/default.php?cPath=55
http://cheesebits.com/
http://homecooking.about.com/cs/cheesemaking/index.htm?iam=dpile_1&terms=cheese+ starter
http://schmidling.netfirms.com/making.htm
http://www.cheesenet.info/cheesenet/library.asp?action=read&ID=3
http://www.danlac.com/
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
http://www.geocities.com/foodhowto/
http://www.glengarrycheesemaking.on.ca/usa/index.htm
http://www.gourmetsleuth.com/cheeserecipes.htm#blue
http://www.hoeggergoatsupply.com/cheese.html
http://www.leeners.com/cheesemaking.html
http://www.cheesemaking.com/
http://www.efr.hw.ac.uk/SDA/cheese2.html