From zymy66 at yahoo.com  Wed Nov 14 16:16:26 2007
From: zymy66 at yahoo.com (the zymurgist)
Date: Wed, 14 Nov 2007 13:16:26 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <ee88265f0708162046ode9fdbbx46b3f0c0fc45a983@mail.gmail.com>
Message-ID: <277881.14064.qm@web35511.mail.mud.yahoo.com>

Hi I made a parmesean cheese from the cheese wizzard
recipe, aged it for 3 months, it recommended to brush
with olive oil instead of wax, however it never really
went any further in discussing storage, and now i find
the cheese completely dried out, while in the fridge. 
Before i start a new batch I wanted to get some imput
as what could be done to prevent the cheese from
getting too dry.

Thank you
 


      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.  http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ


From kyliedowe at yahoo.com  Wed Nov 14 20:06:38 2007
From: kyliedowe at yahoo.com (andre rowe)
Date: Wed, 14 Nov 2007 17:06:38 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <277881.14064.qm@web35511.mail.mud.yahoo.com>
Message-ID: <365481.59787.qm@web58701.mail.re1.yahoo.com>

i'd really love if i could get the recipe for your pramesean cheese .

the zymurgist <zymy66 at yahoo.com> wrote: Hi I made a parmesean cheese from the cheese wizzard
recipe, aged it for 3 months, it recommended to brush
with olive oil instead of wax, however it never really
went any further in discussing storage, and now i find
the cheese completely dried out, while in the fridge. 
Before i start a new batch I wanted to get some imput
as what could be done to prevent the cheese from
getting too dry.

Thank you
 


      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.  http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ
_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese


       
---------------------------------
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From zymy66 at yahoo.com  Wed Nov 14 20:21:22 2007
From: zymy66 at yahoo.com (the zymurgist)
Date: Wed, 14 Nov 2007 17:21:22 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <365481.59787.qm@web58701.mail.re1.yahoo.com>
Message-ID: <979745.50727.qm@web35510.mail.mud.yahoo.com>

Andre

Perform a search for cheese wizzard
its hosted on a geocities website
Paul 
--- andre rowe <kyliedowe at yahoo.com> wrote:

> i'd really love if i could get the recipe for your
> pramesean cheese .
> 
> the zymurgist <zymy66 at yahoo.com> wrote: Hi I made a
> parmesean cheese from the cheese wizzard
> recipe, aged it for 3 months, it recommended to
> brush
> with olive oil instead of wax, however it never
> really
> went any further in discussing storage, and now i
> find
> the cheese completely dried out, while in the
> fridge. 
> Before i start a new batch I wanted to get some
> imput
> as what could be done to prevent the cheese from
> getting too dry.
> 
> Thank you
>  
> 
> 
>      
>
____________________________________________________________________________________
> Be a better sports nut!  Let your teams follow you 
> with Yahoo Mobile. Try it now. 
>
http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 
> 
>        
> ---------------------------------
> Be a better sports nut! Let your teams follow you
> with Yahoo Mobile. Try it now.>
_______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 



      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.  http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ


From Weber8533 at fairpoint.net  Wed Nov 14 20:45:47 2007
From: Weber8533 at fairpoint.net (Weber)
Date: Wed, 14 Nov 2007 20:45:47 -0500
Subject: [Cheese] Parmesean cheese recipe
References: <277881.14064.qm@web35511.mail.mud.yahoo.com>
Message-ID: <07dd01c82729$496271f0$0400000a@vaio>

How does it taste?  By dry do you mean that it is hard and firm/solid?  Can 
you grate it?  If the taste is decent enough you can try to give it another 
heavy coat of good olive oil throw it back in the fridge for a few days. 
Perhaps it will absorb enough oil to bring it more to your taste.

Kym

----- Original Message ----- 
From: "the zymurgist" <zymy66 at yahoo.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, November 14, 2007 4:16 PM
Subject: [Cheese] Parmesean cheese recipe


> Hi I made a parmesean cheese from the cheese wizzard
> recipe, aged it for 3 months, it recommended to brush
> with olive oil instead of wax, however it never really
> went any further in discussing storage, and now i find
> the cheese completely dried out, while in the fridge.
> Before i start a new batch I wanted to get some imput
> as what could be done to prevent the cheese from
> getting too dry.
>
> Thank you
>
> 


From zymy66 at yahoo.com  Wed Nov 14 21:34:51 2007
From: zymy66 at yahoo.com (the zymurgist)
Date: Wed, 14 Nov 2007 18:34:51 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <07dd01c82729$496271f0$0400000a@vaio>
Message-ID: <13145.8861.qm@web35509.mail.mud.yahoo.com>

its pretty hard and solid a meat cleaver will chip at
it but grating is not easy either and it has picked up
some of the fridge since i did not cover it. 


--- Weber <Weber8533 at fairpoint.net> wrote:

> How does it taste?  By dry do you mean that it is
> hard and firm/solid?  Can 
> you grate it?  If the taste is decent enough you can
> try to give it another 
> heavy coat of good olive oil throw it back in the
> fridge for a few days. 
> Perhaps it will absorb enough oil to bring it more
> to your taste.
> 
> Kym
> 
> ----- Original Message ----- 
> From: "the zymurgist" <zymy66 at yahoo.com>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Wednesday, November 14, 2007 4:16 PM
> Subject: [Cheese] Parmesean cheese recipe
> 
> 
> > Hi I made a parmesean cheese from the cheese
> wizzard
> > recipe, aged it for 3 months, it recommended to
> brush
> > with olive oil instead of wax, however it never
> really
> > went any further in discussing storage, and now i
> find
> > the cheese completely dried out, while in the
> fridge.
> > Before i start a new batch I wanted to get some
> imput
> > as what could be done to prevent the cheese from
> > getting too dry.
> >
> > Thank you
> >
> > 
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 



      ____________________________________________________________________________________
Be a better pen pal. 
Text or chat with friends inside Yahoo! Mail. See how.  http://overview.mail.yahoo.com/


From kyliedowe at yahoo.com  Thu Nov 15 19:09:21 2007
From: kyliedowe at yahoo.com (andre rowe)
Date: Thu, 15 Nov 2007 16:09:21 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <365481.59787.qm@web58701.mail.re1.yahoo.com>
Message-ID: <843176.27039.qm@web58706.mail.re1.yahoo.com>

ok thanks.e-mail it an maybe i can edit the faults.i'm no expert but i'll try

andre rowe <kyliedowe at yahoo.com> wrote: i'd really love if i could get the recipe for your pramesean cheese .

the zymurgist <zymy66 at yahoo.com> wrote: Hi I made a parmesean cheese from the cheese wizzard
recipe, aged it for 3 months, it recommended to brush
with olive oil instead of wax, however it never really
went any further in discussing storage, and now i find
the cheese completely dried out, while in the fridge. 
Before i start a new batch I wanted to get some imput
as what could be done to prevent the cheese from
getting too dry.

Thank you
 


      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.   http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ
_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese

        

---------------------------------
Be a better sports nut! Let your teams follow you  with Yahoo Mobile. Try it now._______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese


       
---------------------------------
Get easy, one-click access to your favorites.  Make Yahoo! your homepage.
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From mbrodoff at NFPA.org  Mon Nov 19 14:39:52 2007
From: mbrodoff at NFPA.org (Brodoff, Maureen)
Date: Mon, 19 Nov 2007 14:39:52 -0500
Subject: [Cheese] (no subject)
Message-ID: <B826EE602644074BA6BA48C9BD9732CF11EC773E@email.nfpa.org>

Does anyone know anything about or has attended a course or visited the
Centre Fromager de Carmejane in southern France.  I am planning to
attend a two week beginning cheesemaking course there and would be
interested in hearing any impressions, information or tips about the
place.  Thanks and feel free to contact me directly at mbrodoff at nfpa.org
if you like or post your reply on the listserve.  Thanks. Maureen
Brodoff 

 

Maureen Brodoff

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From zymy66 at yahoo.com  Wed Nov 14 16:16:26 2007
From: zymy66 at yahoo.com (the zymurgist)
Date: Wed, 14 Nov 2007 13:16:26 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <ee88265f0708162046ode9fdbbx46b3f0c0fc45a983@mail.gmail.com>
Message-ID: <277881.14064.qm@web35511.mail.mud.yahoo.com>

Hi I made a parmesean cheese from the cheese wizzard
recipe, aged it for 3 months, it recommended to brush
with olive oil instead of wax, however it never really
went any further in discussing storage, and now i find
the cheese completely dried out, while in the fridge. 
Before i start a new batch I wanted to get some imput
as what could be done to prevent the cheese from
getting too dry.

Thank you
 


      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.  http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ


From kyliedowe at yahoo.com  Wed Nov 14 20:06:38 2007
From: kyliedowe at yahoo.com (andre rowe)
Date: Wed, 14 Nov 2007 17:06:38 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <277881.14064.qm@web35511.mail.mud.yahoo.com>
Message-ID: <365481.59787.qm@web58701.mail.re1.yahoo.com>

i'd really love if i could get the recipe for your pramesean cheese .

the zymurgist <zymy66 at yahoo.com> wrote: Hi I made a parmesean cheese from the cheese wizzard
recipe, aged it for 3 months, it recommended to brush
with olive oil instead of wax, however it never really
went any further in discussing storage, and now i find
the cheese completely dried out, while in the fridge. 
Before i start a new batch I wanted to get some imput
as what could be done to prevent the cheese from
getting too dry.

Thank you
 


      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.  http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ
_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese


       
---------------------------------
Be a better sports nut! Let your teams follow you with Yahoo Mobile. Try it now.
-------------- next part --------------
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From zymy66 at yahoo.com  Wed Nov 14 20:21:22 2007
From: zymy66 at yahoo.com (the zymurgist)
Date: Wed, 14 Nov 2007 17:21:22 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <365481.59787.qm@web58701.mail.re1.yahoo.com>
Message-ID: <979745.50727.qm@web35510.mail.mud.yahoo.com>

Andre

Perform a search for cheese wizzard
its hosted on a geocities website
Paul 
--- andre rowe <kyliedowe at yahoo.com> wrote:

> i'd really love if i could get the recipe for your
> pramesean cheese .
> 
> the zymurgist <zymy66 at yahoo.com> wrote: Hi I made a
> parmesean cheese from the cheese wizzard
> recipe, aged it for 3 months, it recommended to
> brush
> with olive oil instead of wax, however it never
> really
> went any further in discussing storage, and now i
> find
> the cheese completely dried out, while in the
> fridge. 
> Before i start a new batch I wanted to get some
> imput
> as what could be done to prevent the cheese from
> getting too dry.
> 
> Thank you
>  
> 
> 
>      
>
____________________________________________________________________________________
> Be a better sports nut!  Let your teams follow you 
> with Yahoo Mobile. Try it now. 
>
http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 
> 
>        
> ---------------------------------
> Be a better sports nut! Let your teams follow you
> with Yahoo Mobile. Try it now.>
_______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 



      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.  http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ


From Weber8533 at fairpoint.net  Wed Nov 14 20:45:47 2007
From: Weber8533 at fairpoint.net (Weber)
Date: Wed, 14 Nov 2007 20:45:47 -0500
Subject: [Cheese] Parmesean cheese recipe
References: <277881.14064.qm@web35511.mail.mud.yahoo.com>
Message-ID: <07dd01c82729$496271f0$0400000a@vaio>

How does it taste?  By dry do you mean that it is hard and firm/solid?  Can 
you grate it?  If the taste is decent enough you can try to give it another 
heavy coat of good olive oil throw it back in the fridge for a few days. 
Perhaps it will absorb enough oil to bring it more to your taste.

Kym

----- Original Message ----- 
From: "the zymurgist" <zymy66 at yahoo.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, November 14, 2007 4:16 PM
Subject: [Cheese] Parmesean cheese recipe


> Hi I made a parmesean cheese from the cheese wizzard
> recipe, aged it for 3 months, it recommended to brush
> with olive oil instead of wax, however it never really
> went any further in discussing storage, and now i find
> the cheese completely dried out, while in the fridge.
> Before i start a new batch I wanted to get some imput
> as what could be done to prevent the cheese from
> getting too dry.
>
> Thank you
>
> 


From zymy66 at yahoo.com  Wed Nov 14 21:34:51 2007
From: zymy66 at yahoo.com (the zymurgist)
Date: Wed, 14 Nov 2007 18:34:51 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <07dd01c82729$496271f0$0400000a@vaio>
Message-ID: <13145.8861.qm@web35509.mail.mud.yahoo.com>

its pretty hard and solid a meat cleaver will chip at
it but grating is not easy either and it has picked up
some of the fridge since i did not cover it. 


--- Weber <Weber8533 at fairpoint.net> wrote:

> How does it taste?  By dry do you mean that it is
> hard and firm/solid?  Can 
> you grate it?  If the taste is decent enough you can
> try to give it another 
> heavy coat of good olive oil throw it back in the
> fridge for a few days. 
> Perhaps it will absorb enough oil to bring it more
> to your taste.
> 
> Kym
> 
> ----- Original Message ----- 
> From: "the zymurgist" <zymy66 at yahoo.com>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Wednesday, November 14, 2007 4:16 PM
> Subject: [Cheese] Parmesean cheese recipe
> 
> 
> > Hi I made a parmesean cheese from the cheese
> wizzard
> > recipe, aged it for 3 months, it recommended to
> brush
> > with olive oil instead of wax, however it never
> really
> > went any further in discussing storage, and now i
> find
> > the cheese completely dried out, while in the
> fridge.
> > Before i start a new batch I wanted to get some
> imput
> > as what could be done to prevent the cheese from
> > getting too dry.
> >
> > Thank you
> >
> > 
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 



      ____________________________________________________________________________________
Be a better pen pal. 
Text or chat with friends inside Yahoo! Mail. See how.  http://overview.mail.yahoo.com/


From kyliedowe at yahoo.com  Thu Nov 15 19:09:21 2007
From: kyliedowe at yahoo.com (andre rowe)
Date: Thu, 15 Nov 2007 16:09:21 -0800 (PST)
Subject: [Cheese] Parmesean cheese recipe
In-Reply-To: <365481.59787.qm@web58701.mail.re1.yahoo.com>
Message-ID: <843176.27039.qm@web58706.mail.re1.yahoo.com>

ok thanks.e-mail it an maybe i can edit the faults.i'm no expert but i'll try

andre rowe <kyliedowe at yahoo.com> wrote: i'd really love if i could get the recipe for your pramesean cheese .

the zymurgist <zymy66 at yahoo.com> wrote: Hi I made a parmesean cheese from the cheese wizzard
recipe, aged it for 3 months, it recommended to brush
with olive oil instead of wax, however it never really
went any further in discussing storage, and now i find
the cheese completely dried out, while in the fridge. 
Before i start a new batch I wanted to get some imput
as what could be done to prevent the cheese from
getting too dry.

Thank you
 


      ____________________________________________________________________________________
Be a better sports nut!  Let your teams follow you 
with Yahoo Mobile. Try it now.   http://mobile.yahoo.com/sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ
_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese

        

---------------------------------
Be a better sports nut! Let your teams follow you  with Yahoo Mobile. Try it now._______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese


       
---------------------------------
Get easy, one-click access to your favorites.  Make Yahoo! your homepage.
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From mbrodoff at NFPA.org  Mon Nov 19 14:39:52 2007
From: mbrodoff at NFPA.org (Brodoff, Maureen)
Date: Mon, 19 Nov 2007 14:39:52 -0500
Subject: [Cheese] (no subject)
Message-ID: <B826EE602644074BA6BA48C9BD9732CF11EC773E@email.nfpa.org>

Does anyone know anything about or has attended a course or visited the
Centre Fromager de Carmejane in southern France.  I am planning to
attend a two week beginning cheesemaking course there and would be
interested in hearing any impressions, information or tips about the
place.  Thanks and feel free to contact me directly at mbrodoff at nfpa.org
if you like or post your reply on the listserve.  Thanks. Maureen
Brodoff 

 

Maureen Brodoff

-------------- next part --------------
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