addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwchatcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgoogleimageimagesinstagramlinklocation-pinmagnifying-glassmailminusmoremuplabelShape 3 + Rectangle 1outlookpersonplusprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

Wheyward Bound Cheesemaking Club of Sonoma County Message Board › What cheese shall we use for "Design Your Own Artisan Cheese" meeting

What cheese shall we use for "Design Your Own Artisan Cheese" meeting

A former member
Fellow Curd Herders,

Mary Karlin and I would like you to give suggestions of which cheese we should use for class on February 12. This email is also posted on the message board so you can reply there ideally. What style do you want to make? What locally-made cheese are you most inspired by? Humoldt Fog? Camelia? Red Hawk? What type of cheeses do you need to secrets to so that you can make them at home? Please let us know!


A former member
Post #: 2
I'm very interested in how to create the airy structure of the paste in cheeses like Tilset and Jack cheese, without that steely almost bitter character that the propionic bacteria make in Swiss cheese. What bacteria and technique so we need to succeed at this?

Here is a picture of what I want!! and I do want it.
Haha. http://upload.wikimed...­

Cheers also,
Powered by mvnForum

Our Sponsors

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy