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<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>If the Romano was stored differently would
it have been more moist after 9 months? Michael<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
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<p class=MsoNormal><b><font size=2 face=Tahoma><span style='font-size:10.0pt;
font-family:Tahoma;font-weight:bold'>From:</span></font></b><font size=2
face=Tahoma><span style='font-size:10.0pt;font-family:Tahoma'>
cheese-bounces@hbd.org [mailto:cheese-bounces@hbd.org] <b><span
style='font-weight:bold'>On Behalf Of </span></b>Brian N. Mavity<br>
<b><span style='font-weight:bold'>Sent:</span></b> Friday, December 08, 2006
10:04 AM<br>
<b><span style='font-weight:bold'>To:</span></b> <st1:PersonName w:st="on">The
Cheese Makers' Digest</st1:PersonName><br>
<b><span style='font-weight:bold'>Subject:</span></b> Re: [Cheese] I'm back</span></font><o:p></o:p></p>
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<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'><o:p> </o:p></span></font></p>
<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'>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>
<br>
<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 face="Times New Roman"><span style='font-size:
10.0pt'>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 color="#7f0000"><span style='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>
> > _______________________________________________<br>
> > Cheese mailing list<br>
> > Cheese@hbd.org<br>
> > <a
href="http://hbd.org/mailman/listinfo/cheese" eudora=autourl>http://hbd.org/mailman/listinfo/cheese</a><br>
> > <br>
> <br>
> _______________________________________________<br>
> Cheese mailing list<br>
> Cheese@hbd.org<br>
> <a href="http://hbd.org/mailman/listinfo/cheese"
eudora=autourl>http://hbd.org/mailman/listinfo/cheese</a><br>
</span></font><br>
</span></font>_______________________________________________<br>
Cheese mailing list<br>
Cheese@hbd.org<br>
<a href="http://hbd.org/mailman/listinfo/cheese" eudora=autourl>http://hbd.org/mailman/listinfo/cheese</a><o:p></o:p></p>
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