9mmruger - 20 August 2010 06:52 PM

If you go to VIEW in the browser menu, and click on the page source, you can see the actual page source html code.  If you look through it you will see that the image was posted via photobucket links.

OK, I do know about the ‘source’, so why do the photos show directly in the thread that I view, but not for you? Seems strange, to me.
Anyway, lets drop it, we’re flogging a dead horse.

It’s called the world of proxy servers on their company network and what type of websites they block (Facebook, Photobucket, etc.) Sorry I’ll stop flogging

flip.tiffy - 19 August 2010 02:00 AM

Ah OK. For some reason I recall reading that 6 months minimum for any bad bacteria to die off. Either way, I’ll most likely lose the patience game and break it open around 4 months =)

In england the law is you have to age raw milk cheese for 2 months.
And wikipedia says its the same in the US (although I think that’s for imports and you still can’t make raw cheese there??).

BTW - if I right click on the original images, and choose “view image” it takes me to a photobucket page.

I also made stir-curd cheddar but used store bought milk. Seems that it turned out nice, now for the long wait. I plan on waiting 3 months. The other day we cracked a farm cheddar that was 1 month old. Good but not sharp enough. Rewaxed and wait 1 more month. Here is a pic of the wheel. Before waxing and after. Plan on making some gargonzla dolce and parmesan this week. Isn’t cheese making fun ? Soon I will run out of space in my cheese cave.

The wheel looks great.  I really like the texture - what kind of mold do you use?

I had to stop making cheese for about a month so that I could get some cheese ready to eat and thin out the cave. I am ready to start again now. Yesterday we went to a Brew Day for the home brew club that we belong to, and several other people are interesting in making cheese, so I took over a cotswold, and a stirred curd, and a pepper jack. It was fun. Now I have some space in the cave. Now I think I am ready to start again next weekend. Gouda is high on the list, and some pepper jack with jalopeno’s and habenero’s. We have two friends who requested it, not that I would eat it.

The mold I used I ordered from cheesemaking.com It is called a basic kit mold and holds a 2lb wheel. The rest of the molods I have I made from pvc pipe. Much cheaper and easy to make. It comes in all sizes 4” 6” 8” and up. All you have to do is find the proper folllower to fit it. Here is a pic of the mold I used for this cheese.

It is nice to have proper molds