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Home Brew Forums > Food and Beverage > Cheese Making Forum > First Cheese Thread
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Old 01-31-2008, 05:01 AM   #11
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I'm totally getting involved in this.

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Old 01-31-2008, 05:18 AM   #12
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Cheese making is not hard with store bought cheese it just cannot be Ultra pasteurized. Use whole milk when you can. Finding good uses for all that whey thats hard.

I have never made cheese with fresh cheese (keep in mind it illegal to sell fresh un-pasteurized milk if the cheese is younger than 60 days ). I have actually heard of a black market that sells fresh cheese.

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Old 01-31-2008, 05:40 AM   #13
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I've been wanting to make cheese for awhile, just haven't gotten around to fashioning a press. Plus the wife is preggo and she is my main cheese consumer.

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Old 01-31-2008, 06:37 AM   #14
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I just ordered some more supplies and a book.........dammit.

SWMBO says I have hobby ADD

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Old 01-31-2008, 07:28 AM   #15
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Use whey in place of water in any bakeing.

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Old 01-31-2008, 10:45 AM   #16
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I am all about Cabot Cheddar...

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Old 01-31-2008, 12:22 PM   #17
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I had some fresh mozzerella balls the other day that were fabulous.

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Old 01-31-2008, 02:18 PM   #18
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At least this is one cheese thread that doesn't need moderating. (I hope)

I LOVE CHEESE.

AND BEER!

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Old 01-31-2008, 02:22 PM   #19
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Quote:
Originally Posted by Melana
I am all about Cabot Cheddar...
me too. I've got some Vintage in my fridge. Along with Vermont camembert, blue, and Porter soaked cheddar. I could live on beer & cheese, if my body would allow it...
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Old 01-31-2008, 02:31 PM   #20
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is there an equivalent of BMC in the cheese world? maybe those Kraft American Cheese slices?

i'm loving blue cheeses these days, and good honest cheddar. bit of red leicester would be lovely but even the posh stores don't sell that in the US

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