Still here

Me too

Hey, Rich

How did the Meso-chego turn out?  Like everyone else, I’ve not been making cheese for the summer, but am getting back into it tomorrow.  Am going to make a Manchego, my favorite because it ages so quickly, and am going to try a Haloumi.  It looks very straightforward and easy too. 

At work, every year employees donate items to be auctioned for United Way.  This year I donated two pounds of cheese (which I have yet to make!) and a nice cheeseboard.  It actually brought $70, which was surprising to me.  So I’ve got to get some quickly-aging cheese made to take to the winning bidder!

I would be interested in knowing if using straight meso worked, and what temperature you cooked to.

Thanks

Alex - 01 November 2009 03:59 PM

Me too

Alex ... i have very good news regarding Camemberts, i managed to do it perfectly so far ....

thanks for ur help

Happy to know, Good for you
Long time no see no hear and no here.
I hope everything’s OK with you.