I did the one day course at the blessed cheese in Mclaren Vale last weekend.
It was pretty worthwhile but I probably didn't learn much more than from this thread!
Anyway guys, I pondering starting a cheese forum. I don't think there's a cheese making forum on the web.
What do you think?
Wondering if its worth coughing up for a domain name, setting it up, and then trying to create interest.
It obviously wont get the traffic that AHB does but I learned so much from AHB I wanted a similar thing for cheese.
Do you think, will it fly Orville?
-bf
Well, i couldn't resist anymore.
Last night, i got out a camembert, cut it and ate it.
And it was GOOD!!!!! :beerbang:
Damn, this cheese was sensational! Now i need to make lots more to stock up!!
Hey, where's the picture??? Come on mate give us a look at your first attempt.
Cheers
Andrew
Andrew...
My bries have a funny smell....almost sulphury like when i take a whiff of the white mould..
Is this normal / bad? Will it die down a bit if i leave them unwrapped for a bit?
Im still to scared to taste them after that black mould (which i cut out and it has not come back) and now this!
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