| Author |
Message |
    
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: | 
|
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: |
|
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: |
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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
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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: |
|
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: |
|
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 |
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