Cheese-a-holic news letter
Posted: 21 October 2008 08:39 PM   [ Ignore ]
Active Contributor
RankRank
Total Posts:  44
Joined  2008-02-16

I recieved issue 2 of the cheese a holic newsletter (published by the company I buy my cheese makeing ingredients from in Australia)
I has some interesting stuff, see page 3 on Brine and pH etc, 

enjoy

File Attachments
cheese-a-holic issue 2 page 3 and 4.pdf  (File Size: 204KB - Downloads: 1101)
Profile
 
 
Posted: 21 October 2008 08:40 PM   [ Ignore ]   [ # 1 ]
Active Contributor
RankRank
Total Posts:  44
Joined  2008-02-16

Due to file zie limits here is pages 1 and 2

File Attachments
cheese-a-holic issue 2 page 1 and 2.pdf  (File Size: 216KB - Downloads: 730)
Profile
 
 
Posted: 21 October 2008 09:15 PM   [ Ignore ]   [ # 2 ]
Major Contributor
RankRankRank
Total Posts:  156
Joined  2007-08-29

PH:

Thanks for sharing.  Looks like a lot of good information.

 Signature 

- Jeanne -

Profile
 
 
Posted: 22 October 2008 09:58 AM   [ Ignore ]   [ # 3 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Thanks! would love to get the rest. Whats the total size? can put it on my site with a link.

 Signature 

The Cheese Hole

Profile
 
 
Posted: 22 October 2008 10:48 AM   [ Ignore ]   [ # 4 ]
Power User
Avatar
RankRankRankRank
Total Posts:  326
Joined  2008-03-21

Great PeterHobit, thanks.

 Signature 

Kim   cool smile

Profile
 
 
Posted: 22 October 2008 02:04 PM   [ Ignore ]   [ # 5 ]
Active Contributor
RankRank
Total Posts:  44
Joined  2008-02-16

Hey Neil, thats the full document (4 pages) had to break it down to fit under 300kb to post in two goes. Then I learned you can shrink down pdf’s so next time I will be able to post it in one post.

Profile
 
 
Posted: 22 October 2008 02:40 PM   [ Ignore ]   [ # 6 ]
Administrator
Avatar
RankRankRankRankRank
Total Posts:  410
Joined  2004-07-16

I can increase the size for an upload if that is needed. I just need to have some kind of limit to keep disk space requirements from going through the roof. You could also send me the files and I could manually upload and provide you with a link to reference. In any case, I’ll do whatever is needed to keep the great conversations going and provide reference materials.

 Signature 

Rick Robinson

Profile
 
 
Posted: 22 October 2008 03:03 PM   [ Ignore ]   [ # 7 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Sounds great ! Would hate to see a reduced pdf, usually the quality drops off real bad.

 Signature 

The Cheese Hole

Profile
 
 
Posted: 23 October 2008 12:18 AM   [ Ignore ]   [ # 8 ]
New Visitor
Rank
Total Posts:  15
Joined  2008-02-24

The letter from the guy trying to make mozzarella is hysterical. Whilst haven’t anything that disastrous, there were plenty of things to relate to!

Profile
 
 
Posted: 23 November 2008 05:25 PM   [ Ignore ]   [ # 9 ]
Major Contributor
Avatar
RankRankRank
Total Posts:  111
Joined  2007-09-05

hi i get the cheeselinks newsletter and it’s great we get it emailed to us so if you are interested, email them , may be will email it to you oh oh
their email address will be on the newsletter somewhere

 Signature 

narelle from aus smile

Profile
 
 
Posted: 23 November 2008 07:16 PM   [ Ignore ]   [ # 10 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  451
Joined  2008-11-16

I just read the newletter and really got a kick out of the Mozzerella mishap. Even though I’ve had plenty of problems with many cheeses, Mozzerella has been my one saving grace. Even if the curd did not form perfectly enough to cut, I still ended up with a great cheese for my efforts.
What’s really strange is that my last two batches (one for Mozzerella and one for Provolone) have turned out absolutely perfectly.
I feell as if I’m doing everything as I did the last time I made them but the curd has set into a nice solid mass which could be cut…..once heated the curd has kneaded perfectly and the stretch has been unbelievable! For a two gallon batch I have literally stretched my curd over 6 feet in length!
I don’t know if it’s a different brand of milk or the fact that I decided to try a little extra citric acid to the milk but I’ve written everything down and I will be performing the exact same steps in the future.
Thanks for the links to the newsletter. Very informative and interesting.
Dave

 Signature 

Middleton Street Weather-Illinois and National Weather Information

Profile
 
 
Posted: 23 November 2008 08:53 PM   [ Ignore ]   [ # 11 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

It depends on the company’s processing, unfortunately most is ulta pasteurizes that confics with the binding of the cheese :(

 Signature 

The Cheese Hole

Profile