Posted on 09/20/2013 5:19:38 PM PDT by nickcarraway
Awesome story Carlo .... Thanks for sharing that with us. Funny stuff.
Hope yer well....stay safe !
Where’s the Rat Cheese Platter?
About 50 years ago Dad took us up the West Coast we hit the Tilamook Cheese Factory and bought a bunch of cheese then hit the fish ladders where we picked up a bunch of smoked salmon. We went up into Canada and back down to West Texas snacking on cheese and smoked salmon all the way. It took a year before the smell of that trip was out of the old 63 Ford Country Squire.
It's what killed Hugo.
My sister once bit some møøse cheese.
We sent men to the moon for green cheese and came back empty handed!
Are you sure? I could have asked, but alas, I didn’t.. On second thought it couldn’t have may it any worse.. LOL
How do you smoke a donkey?
(...although I DID smoke a Camel once, now that I think of it.....)
Leni
God gave us mozzarella...nothing else is necessary...
.. and I've made an ass of myself, but you have a point..
If they DID return with the rarest cheese in the world, they kept it to themselves!
Gruyere. ;)
lol
It very well may need sheep’s milk to be truly authentic. I don’t live in some alpine village in Italy either. I just followed a recipe that called for milk (any kind). The critical thing is adding lipase powder and the right culture. Ends up tasting like the real deal - but better. Seems like all home cheese so far is outstanding. Of course, we’re using very rich Jersey raw milk and the curds are a nice buttery yellow all by themselves even without adding annatto colorant. The curds made by the cheddaring process are worth killing for; squeaky, cheesy and buttery.
Your great success may be due to the high butter fat and phosphorus content.
Kudos! and have fun with your craft...may it become an art!
We used to have Jerseys and Guernseys on the farm, eons ago. I remember them to have such sweet dispositions.
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