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Flavored Gouda - brine pH
 
Nabil
Posted: 04 March 2008 04:15 AM   [ Ignore ]   [ # 16 ]
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you know Neil, i am an ex-web developer , i used to program portals like facebook, yahoo , and so…
but after all, this forum is the best i found in WWW
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Nabil
Posted: 04 March 2008 08:22 AM   [ Ignore ]   [ # 17 ]
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pictures for you, look how shiny, smooth, healthy openings, firm

wish you can taste it

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Neil
Posted: 04 March 2008 09:29 AM   [ Ignore ]   [ # 18 ]
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They look great !!
The website is for a journal of what your doing. That way u can keep more detail in comments and so forth and u can keep track of things better (besides your “notebook”)
Starting my Stilton hybrid today smile

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The Cheese Hole
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rick54
Posted: 06 March 2008 05:51 AM   [ Ignore ]   [ # 19 ]
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Nabil, you’re a class act for sure!
Are you taking international orders yet? You’re my hero!
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Nabil
Posted: 06 March 2008 08:21 AM   [ Ignore ]   [ # 20 ]
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red face
thanks , believe me, this hobby is very nice
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Heathers
Posted: 06 March 2008 09:03 AM   [ Ignore ]   [ # 21 ]
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My compliments to the cheese maker. Gorgeous!!
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Nabil
Posted: 08 March 2008 06:14 AM   [ Ignore ]   [ # 22 ]
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i made today out of 14 raw cow milk , new wheel of gouda , i added today dried Chives and black papers ..... yummy
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Neil
Posted: 08 March 2008 09:24 AM   [ Ignore ]   [ # 23 ]
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LOL, u have a dairy right next to u ? wish I did.

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Nabil
Posted: 08 March 2008 11:42 AM   [ Ignore ]   [ # 24 ]
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yeah, i drive 25mins to get to the milk supplier
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