Hey, there hasn’t been much activity of late.  I’m wondering if everyone is in the same situation I found myself in.  I checked my cheese log book, and found that I hadn’t made a cheese since April.  I got really busy in the garden, and that kept me occupied.  In addition, my employer decided that I needed to work 6 days most every week.  Then we completely gutted the kitchen and rebuilt it.  Now that all of that is finished, I have finally gotten some time to make cheese.  I had to take a few vacation days to git r’ done, but c’est la vie!

So yesterday I made a Colby - one of my wife’s favorite cheeses.  And since I was down to only one wheel of cheese in the cave, it was just in time.  The one in the cave is an 8 month old Gouda, which is likely rather sharp by now.

So, what’s going on folks?  Any action in your kitchens???

Welcome back Rich!
Yes, it has not been very active here lately. I made some cheese but not as much as I wanted and to be honest, since it is so quiet here, I’m more active on “that other cheese forum” at the moment. Still reading and replying here though.
Last one I made was Reblochon, which is in the cave now for a week and is in the washing stage. It’s developing quite well as far as I can see. Last weekend no chance to make cheese and I will be busy with other things next weekend as well.
Next on the program will be Valencay (I got the real ash) and maybe a blue…

I got all excited about cheese making last January, and I made a bunch of cheddar. Every weekend I made cheddar for 8 weeks in a row. I tasted the oldest one yesterday, and while it is good, it is not quite ready.

Back in the summer I made pepper jack, and then I made a Swiss with caraway seeds. I tasted the Swiss last night and it is delicious, so I don’t expect to have it very long. I think that the pepper jack should be ready as well, so we need to eat that too. I also made some Gorgonzola the other week.

My cheese cave is one of those short refrigerators, and it is slap full of cheddar, Swiss, pepper jack, and Gorgonzola. The Gorgonzola is in a plastic container with the lid on it, and it takes up a lot of room in that little cheese cave. I wish I could get it out of there, but unless I get a new cheese cave I don’t have anything that I can do with it.

I am going to make another Swiss with caraway seeds this weekend, and then we have to eat something before we can make anything else. I think I can wiggle stuff around to get the Swiss in there. I think I have 32lbs of cheese in my cave.

My husband is buying me a new cheese cave for Christmas, and upright freezer. I can’t wait to fill it up.

I’ve never made colby, I’ll have to try that. I want to perfect my cheddar. It’s good, but I want it to be wonderful. I made one that was WONDERFUL, and now I am trying to get that on a consistent level. I’ve got the Swiss coming out delicious on a regular basis, and the pepper jack. My pepper jack was a little dry last time, but I think I figured out why and fixed t. We’ll see when I break into what’s in the cave now.

People laugh at my 32lbs of cheese, they just don’t understand my need to make cheese.

Been bussy too, even comitter Blasphemy and bought some cheese from a store :(
Been wanting to make some Blue Cheese for XMass but havent got the energy for it.