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Artisan Cheesemakers

I really hope this board takes off because I miss everyone's posts. I have learned alot from the other board and hope to continue to learn. I will be starting to make some more cheese next week. I have made feta that was delish. My monteray jack was pretty good considering it was my first aged cheese. It was a little salty and dry but I think that happened because it was aged for about eight months and I don't have anything in my notes that indicated that I salted the curds. I have a parmesean in the cooler that has been in for a year. It is very hard, but looks great. Anyway, I hope everyone catches on to the "new forum". Thanks for starting it. Ginger

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Artisan Cheesemakers forum

Here here Ginger! Thanks for signing up, and I too hope that this board takes off. The old Yahoo group was a great place to share ideas, and there is definitely a void now. So spread the word! This is the place for help with all your cheese making questions and problems!

  • By curdnerd at 2007-01-25 18:09
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Doing my part

Hi Curdnerd, I e-mailed some of the people from the old list to let them know about this one. Hopefully they will come on over. If each one of them can e-mail ten people, then they e-mail ten people and you know the rest. I need my cheese information fix. In fact, I need some cheese. Later, Ginger

  • By Ginger Jacobsen at 2007-01-28 12:08
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