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BS: Making Cheese

GUEST,.gargoyle 14 Oct 15 - 05:19 PM
GUEST,Raggytash 14 Oct 15 - 06:01 AM
Raggytash 12 Oct 15 - 06:21 AM
GUEST,Ed 12 Oct 15 - 06:10 AM
GUEST,Raggytash 12 Oct 15 - 04:55 AM
GUEST,Raggytash 11 Oct 15 - 03:46 AM
Steve Shaw 10 Oct 15 - 08:28 PM
GUEST,open mike 10 Oct 15 - 02:55 PM
GUEST,open mike 10 Oct 15 - 02:37 PM
GUEST,open mike 10 Oct 15 - 02:22 PM
GUEST,.gargoyle 10 Oct 15 - 12:08 PM
GUEST 26 Sep 15 - 06:26 PM
Megan L 26 Sep 15 - 01:41 PM
Steve Shaw 26 Sep 15 - 12:51 PM
Mr Red 26 Sep 15 - 12:16 PM
GUEST 25 Sep 15 - 01:30 PM
GUEST,leeneia 02 Sep 15 - 10:20 AM
Rapparee 02 Sep 15 - 10:04 AM
Raggytash 02 Sep 15 - 07:46 AM
Dave the Gnome 02 Sep 15 - 03:21 AM
Stilly River Sage 01 Sep 15 - 09:19 PM
Penny S. 01 Sep 15 - 05:28 PM
Penny S. 01 Sep 15 - 05:23 PM
Megan L 01 Sep 15 - 01:23 PM
GUEST,Penny (new computer) 01 Sep 15 - 12:14 PM
Raggytash 01 Sep 15 - 11:58 AM
Steve Shaw 01 Sep 15 - 11:43 AM
Raggytash 01 Sep 15 - 11:13 AM
Dave the Gnome 01 Sep 15 - 10:47 AM
GUEST,leeneia 01 Sep 15 - 10:30 AM
GUEST,Raggytash 01 Sep 15 - 07:57 AM
Doug Chadwick 01 Sep 15 - 07:56 AM
Penny S. 01 Sep 15 - 07:40 AM
Steve Shaw 01 Sep 15 - 07:22 AM
GUEST,Raggytash 01 Sep 15 - 06:06 AM
GUEST,Jon 10 May 15 - 08:13 PM
GUEST,. 10 May 15 - 07:50 PM
Rumncoke 10 May 15 - 05:41 PM
Steve Shaw 10 May 15 - 02:18 PM
GUEST 10 May 15 - 01:42 PM
gnu 09 May 15 - 04:46 PM
GUEST,gillymor 09 May 15 - 03:16 PM
The Sandman 09 May 15 - 03:04 PM
The Sandman 09 May 15 - 03:03 PM
GUEST,gillymor 09 May 15 - 02:26 PM
Irene M 09 May 15 - 02:25 PM
GUEST,Dave the Gnome 09 May 15 - 01:58 PM
GUEST,gillymor 09 May 15 - 01:37 PM
GUEST,Dave the Gnome 09 May 15 - 01:19 PM
GUEST,Raggytash 09 May 15 - 10:11 AM

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Subject: RE: BS: Making Cheese
From: GUEST,.gargoyle
Date: 14 Oct 15 - 05:19 PM

Raggity - thank you for posting.

At one point in this thread....I feared you were, puking, sh**ting, and so dehydrated you might never return.

A dear friend introduced me to simple "Greek Yogurt" strained, in refrigeration for three days through cheese cloth.

I was raised on "curds and whey."
Yes, the milk was "sour" or "cuddled" or "spoiled" but the long slow heat seemed to make it OK.

I have witnessed the effects of listeria infused goat cheese in France. It is nothing anyone wants to mess with. Nasty endings.

Sincerely,
Gargoyle

There is a peculiar marketing push to A-2 milk. In France....all the milk is A-2


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Subject: RE: BS: Making Cheese
From: GUEST,Raggytash
Date: 14 Oct 15 - 06:01 AM

I find references to cheese far more entertaining than many posts on other threads.


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Subject: RE: BS: Making Cheese
From: Raggytash
Date: 12 Oct 15 - 06:21 AM

Cheese Kit

Ed,

This is the kit my wife bought for me. Yes the kit works, would I recommend it, No.

Firstly the recipe for a basic cheese makes more than will fill the mould. There is no press, you can buy the bits separately cheaper and it's a lot of cash for 2 plastic moulds, a cheese cloth, thermometer, rennet tablets which failed to work and a bit of culture.

Having said that it has got me started which is a BIG positive.


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Subject: RE: BS: Making Cheese
From: GUEST,Ed
Date: 12 Oct 15 - 06:10 AM

Raggytash,

Which cheese making kit have you been using? A quick Google shows quite a variety out there.


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Subject: RE: BS: Making Cheese
From: GUEST,Raggytash
Date: 12 Oct 15 - 04:55 AM

Refresh, I could do with the fresh air.


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Subject: RE: BS: Making Cheese
From: GUEST,Raggytash
Date: 11 Oct 15 - 03:46 AM

Hi Gargoyle,

Even if I have to say it myself the first attempts at making cheese were a resounding success. The first cheese I made using the info that came with the kit after 3 months turned into a very passable "Lancashire" cheese. The first Stilton style was simply stunning. Two friends stayed with us during Whitby Folk Week and in two nights demolished a pound of stilton and a pound of Lancashire for supper.

Sadly the next batch of blue cheese hasn't fared as well. It was OK ... ish The next batch of basic cheese is pretty OK but not quite up to the standard of the first. I have followed a recipe to make a Lancashire cheese which involves buttermilk and yoghurt that should be ready soon but preliminary samples were tasting good.

Cheers

Nick


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Subject: RE: BS: Making Cheese
From: Steve Shaw
Date: 10 Oct 15 - 08:28 PM

Gruyere, grated on top of my smoked haddock dauphinoise last night and allowed to brown in the oven for ten minutes, was fantastic.


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Subject: RE: BS: Making Cheese
From: GUEST,open mike
Date: 10 Oct 15 - 02:55 PM

is there a starter to make bleu or blue cheese?
do you just crumble a bit of cheese it to get it started?
http://www.seriouseats.com/2013/09/beginners-guide-introduction-to-blue-cheese.html
https://en.wikipedia.org/wiki/Penicillium_roqueforti
http://curd-nerd.com/make-your-own-cultures/

how do the bubbles in swiss cheese get formed?
Emmenthaller or Swiss requires a culture that forms the bubbles
Propionibacterium (Propionibacterium freudenreichii subspecies shermani).
Emmentaler or Emmenthal is a Swiss cheese. It first came from Switzerland. It is named after the Emmental, the valley ... there is a similar "hole-y" cheese from Jarlsberg, Norway.


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Subject: RE: BS: Making Cheese
From: GUEST,open mike
Date: 10 Oct 15 - 02:37 PM

i will try to re-do that post....
here are links to some cheese factories...
i like the curds they often sell....they call them "squeakers"
https://www.hilmarcheese.com/Home/
https://www.tillamook.com/cheese-factory/index.html
http://www.oakdalecheese.com/
http://www.rumianocheese.com/

also do not throw a-whey the whey....you can make a sweet cheese
from whey...just boil it down til the liquid is gone and you have
a product with lots of the milk sugar (lactose) in it...
which is like fudge or brown sugar....like Ski Queen

when hanging cheese to cure or age..make sure no flies can get to it.
i do not want to remember the maggoty cheese that i made once...yuck!

Rennet is from the lining of a calve's stomach (which requires the calf to die ) there are other forms of coagulant from sources such as herbal, vegetable, and cultures. Lady's Bedstraw or Gallium, mallow, nettles, thistle and even lemon juice or vinegar.

goat's milk is naturally homogenized...the cream is in suspension with the milk and does not rise to the top unless put into some sort of separator (centrifuge type deal)


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Subject: RE: BS: Making Cheese
From: GUEST,open mike
Date: 10 Oct 15 - 02:22 PM

i just crafted a long involved message about cheese including rennet sources, cheese factory web sites, and info on goats milk, whey cheese and more and POOF it went away instead of getting posted...too bad.


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Subject: RE: BS: Making Cheese
From: GUEST,.gargoyle
Date: 10 Oct 15 - 12:08 PM

Well Ragedy - give us a report on your cheese.

Sincerly,
Gargoyle

Listeria recall for Whole Foods cheese.

www.washingtonexaminer.com/whole-foods-recalls-contaminated-roquefort-cheese/article/2573675


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Subject: RE: BS: Making Cheese
From: GUEST
Date: 26 Sep 15 - 06:26 PM

My guess is...ANYWHERE in the globe, 95% are living within five kilometers of a living, breathing, milk producing creature....cow, goat, camel, sheep, lama, mama etc.


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Subject: RE: BS: Making Cheese
From: Megan L
Date: 26 Sep 15 - 01:41 PM

On the islands we never used pastuerised milk it was left to cool in a bowl set on a stone slab if we wanted to gather the cream it only got pasteurised when it got to Kirkwall.


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Subject: RE: BS: Making Cheese
From: Steve Shaw
Date: 26 Sep 15 - 12:51 PM

From the Department Of Probably Useless Information: Duchy Originals organic milk from Waitrose is pasteurised but not homogenised.

Before our next-door neighbour farmer gave up his dairy herd at the time of the foot and mouth disaster, we helped ourselves to a gallon of his raw milk from the bulk container three times a week (we paid him). We allowed the cream to rise, skimmed it off and put it in our slow cooker overnight. Result? Skimmed milk (more or less), as fresh as can be, and more clotted cream than we could ever eat. All lovely stuff, and in over ten years we never picked up a single tummy bug.


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Subject: RE: BS: Making Cheese
From: Mr Red
Date: 26 Sep 15 - 12:16 PM

Where does one get un-homogenised milk these days to make cheese?

Good question, it would have to be pasturised, there is a stall on Stroud Farmers' Market (the best in the land IMNSHO) called Jess's Ladies . They sell milk & yoghurt "pasturised but not homogenised. So find a farmers' market near you and ask.
My GF is a farmer's daughter/sister she has to buy milk for guests ie pasturised. For herself she gets the top of the milk but it is not that creamy. I rarely have milk and in theory I don't qualify as family (ie living there) - which is how the law works. Certainly, they can't sell it, except to the organic cooperative.


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Subject: RE: BS: Making Cheese
From: GUEST
Date: 25 Sep 15 - 01:30 PM

Nice article.

Remember the story of the stinky cheese man?

www.nytimes.com/2015/09/29/science/that-stinky-cheese-is-a-result-of-evolutionary-overdrive.html


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Subject: RE: BS: Making Cheese
From: GUEST,leeneia
Date: 02 Sep 15 - 10:20 AM

Did you see that post above about listeria? Do some reading about listeria. That's just one of the problem microbes you can get in cheese.

When you make cheese, you need to start with a clean dairy product, you have to make it in a clean environment with clean tools, and you have to use known cultures to ferment it.

If you want to use up extra milk, use it when it's fresh and wholesome.


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Subject: RE: BS: Making Cheese
From: Rapparee
Date: 02 Sep 15 - 10:04 AM

Cheese curds...scooped up from the tank...delicious.


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Subject: RE: BS: Making Cheese
From: Raggytash
Date: 02 Sep 15 - 07:46 AM

Just one Leeneia, when you detect the horrible smell of milk that has gone off it is the whey and not the curd that has gone off. If you pour the whey off the curd has a variety of uses.


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Subject: RE: BS: Making Cheese
From: Dave the Gnome
Date: 02 Sep 15 - 03:21 AM

Mrs G used to make soft cheese from off milk. Didn't seem to us any harm! She now makes butter from fresh cream and as a by-product gets buttermilk to make scones with. Delicious with the home-made butter :-)


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Subject: RE: BS: Making Cheese
From: Stilly River Sage
Date: 01 Sep 15 - 09:19 PM

Your background is reassuring for cheese-makers, Penny. leeneia worries a lot, but having the answers for those concerns is what makes some of these food threads very helpful.

I make yogurt, and sometimes I put it in cheesecloth and let it hang to get to the consistency of ricotta/soft cheese and use it like fresh cheese, in lasagna, etc.

There are several recipes I've seen for milk left to set in a warm dark room. My mother talked about her step-mother making something like that (a Norwegian recipe) - I think it was clabber. There are lots of sour milk and sour cream recipes out there.


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Subject: RE: BS: Making Cheese
From: Penny S.
Date: 01 Sep 15 - 05:28 PM

Forgot to add, the sharp taste is very refreshing. If it isn't, it gets dumped.
I had a conversation with the guy in the Polski Sklep when I bought some Smatana, and he said his mother made it by simply leaving the cream uncovered in the dairy overnight. Which does sound like a bad recipe to me. Though not unlike sourdough.
Reminds me of a bad joke asking what the difference was between a pot of yogurt and a particular nationality - there being more culture in the yogurt.


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Subject: RE: BS: Making Cheese
From: Penny S.
Date: 01 Sep 15 - 05:23 PM

Actually, I think there is a balance in favour of unpasteurised being safer in terms of turning, because of the natural microbes involved, and the ones in pasteurised milk not being so beneficial. I keep meaning to get to the local seller of unpasteurised milk, but it involves wiggly lanes on a Saturday morning and doesn't happen. My milk develops a sharp tang, and I suspect the acidity deals with the nasties. I ATENT DEAD YET.


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Subject: RE: BS: Making Cheese
From: Megan L
Date: 01 Sep 15 - 01:23 PM

Several years ago there was a big fight which the Scottish producer eventually won.Lanark blue is a fine unpasteurised blue cheese. Folk have become so wrapped up in cotton wool they have become neurotic about everything.


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Subject: RE: BS: Making Cheese
From: GUEST,Penny (new computer)
Date: 01 Sep 15 - 12:14 PM

leenia, it's all been properly cold with its lid on most of the time, and it has been a quantity thing.   I'm having problems getting the right milk in the right size at the moment. Some has to be decanted and frozen. I'm very careful, and go by smell and taste, as well as heating the milk. My mother, who was brought up on a farm, taught me about making cheese from turned milk, and I have her dairy thermometer to check when I scald the stuff. I'm still here! I am careful, and dump anything at all iffy. I've never felt ill after any of it.


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Subject: RE: BS: Making Cheese
From: Raggytash
Date: 01 Sep 15 - 11:58 AM

Ah but I'm a Lancastrian, born in the County Palatine years before some oik in Whitehall decided that my home town was now part of "Greater Manchester".

Needless to say I, and many others, choose to ignore that bit a bullshit and I still address my letters back there to the County Palatine of Lancashire, although I do use the postcode M to ensure that the poor sod born more recently than I can deliver them to the correct house.

The Lancashire Cheese I made this morning is now being pressed under weights off the scales and bags of sugar. However I have in my hot little hand a G clamp. There's going to be technology in the Scaife household.


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Subject: RE: BS: Making Cheese
From: Steve Shaw
Date: 01 Sep 15 - 11:43 AM

If you're a Yorkshireman you don't make Lancashire cheese. You nick it.


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Subject: RE: BS: Making Cheese
From: Raggytash
Date: 01 Sep 15 - 11:13 AM

I'n doing missionary work Dave !!


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Subject: RE: BS: Making Cheese
From: Dave the Gnome
Date: 01 Sep 15 - 10:47 AM

Can you make Lancashire Cheese in Yorkshire? :-P Watch out - You may get the advertising standards people after you!


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Subject: RE: BS: Making Cheese
From: GUEST,leeneia
Date: 01 Sep 15 - 10:30 AM

Penny, making cheese out of milk that has gone bad in your kitchen is not a good idea. You don't know what kind of microbes are in there.

Is your refrigerator too warm? Are you buying more milk than you can use?


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Subject: RE: BS: Making Cheese
From: GUEST,Raggytash
Date: 01 Sep 15 - 07:57 AM

Penny making cheese is relatively simple. This morning I made some Lancashire. I took 4 litres of full fat milk, 100ml of Plain Yoghurt, 100ml of buttermilk combined them and warmed to 30 degrees I then added 1 ml of Calcium chloride (diluted in 30ml of cold, boiled water) and 1ml of rennet (diluted in 30ml of cold boiled water) stirred them together for a minute and left it for I hour. I then cut the curds and stirred them for 10 minutes and then left them to stand for 30 minutes. Next I strained them off through a cheese cloth and left the curds to hang for 30 minutes to drain. I then broke the curds up added 2 teaspoons of salt and placed the curds into a cheese mould (lined with a cheese cloth) which is now weighted down to remove any further whey. I will keep it weighted down for 4 days and then remove the cheese from the cloth and allow to dry out at room temperature for about a week. I will then vacuum seal it and store it in the fridge for several months until it has matured.


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Subject: RE: BS: Making Cheese
From: Doug Chadwick
Date: 01 Sep 15 - 07:56 AM

......... the doc said "No cheese, only low-fat milk, etc."

Not eating cheese may help me live longer - but if I can't eat cheese then I don't want to live longer.

DC


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Subject: RE: BS: Making Cheese
From: Penny S.
Date: 01 Sep 15 - 07:40 AM

I keep making the stuff because my milk keeps turning. It's not proper anything, just low fat milk that's decided to acidify. So I heat it up to make sure I have all the casein curded (like ricotta) filter it, and reduce the whey to freeze and use in soups. Then I put the cheese in the fridge.
Sometimes I blend it into desserts. Or mix it with chives for a sandwich.
Sometimes it goes blue and I throw it away.


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Subject: RE: BS: Making Cheese
From: Steve Shaw
Date: 01 Sep 15 - 07:22 AM

Will Fly, since you posted to this thread I've read that the cholesterol in food is not a problem at all. Of course, fat intake is always a bit of a concern, not quite the same thing. I'm not a doctor and I don't peddle medical advice, but I can tell you that no bloody doctor is going to tell ME to stop eating cheese!


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Subject: RE: BS: Making Cheese
From: GUEST,Raggytash
Date: 01 Sep 15 - 06:06 AM

Well the first cheeses have matured been opened sampled and devoured.

I was remarkably surprised at just how good they were.

The Stilton vanished in a haze of knifes and crackers the "cheddar" when matured actually turned out very much like a Lancashire.

I've opened the next batch which again is disappearing at a rate of knots.

This morning I have made another batch of Lancashire to add to the one that is ageing in a vacuum sealed bag in the cheese fridge. The first one won't be sampled until Christmas and todays I intend to keep for a year before trying. (I don't think that will happen but I will try)


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Subject: RE: BS: Making Cheese
From: GUEST,Jon
Date: 10 May 15 - 08:13 PM

We have 3, rumdcoke. They tend to fill up over the summer. Apple juice gets frozen, some apples sort of get stewed up and frozen, Pip likes to make a blackcurrant cordial, I boil up some mix of tomatoes, aubergines, peppers, etc. which Pip later in the year might use as a base for a meal, then there are runner and French beans, etc. It all gets used over the year.


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Subject: RE: BS: Making Cheese
From: GUEST,.
Date: 10 May 15 - 07:50 PM

Can you spell

LISTERIA???



Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded by diarrhea…


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Subject: RE: BS: Making Cheese
From: Rumncoke
Date: 10 May 15 - 05:41 PM

I used to work for Lyons in Market Harborough and on one occasion there was a lot of milk bought and then never used - so I decided to make cheese from it, and when it was straining, my co worker went ballistic saying that I would poison myself and anyone else who ate it, and when I was out of the lab, threw it all away.

I don't think she was really cut out to work in the food industry.

Personally I waste very little food at home - I make something and put it in the freezer for later. Stews, soups, ice cream or puddings - depending on what it in the fridges, I have two, and a large freezer.


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Subject: RE: BS: Making Cheese
From: Steve Shaw
Date: 10 May 15 - 02:18 PM

Stichelton is like Stilton, only made with raw milk and eschewing factory-produced rennet. It's made in the same area. In fact, Stichelton is the ancient name of Stilton village. The guy who runs Neal's Yard is one of the producers.

In the 1980s we used to get a lot of cheese from Llangloffan dairy in Pembrokeshire. We saw the mighty Leon Downey making it by hand. It was superb cheese, made from the milk of his own dozen or so cows (I think they were Jerseys). He retired some years ago but the cheese is still made. I haven't tried it recently.


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Subject: RE: BS: Making Cheese
From: GUEST
Date: 10 May 15 - 01:42 PM

I went down to that London last week. Found myself outside Neal's Yard Dairy. Came out ten minutes later having spent 46 quid!   Stand outs were Isle of Mull Cheddar and a blue called Stichelton. All their cheeses come from small independent cheese makers. If you're down there it's worth a visit.


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Subject: RE: BS: Making Cheese
From: gnu
Date: 09 May 15 - 04:46 PM

Cheeses! I edam up!


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Subject: RE: BS: Making Cheese
From: GUEST,gillymor
Date: 09 May 15 - 03:16 PM

Irene, unless you need the manure or crave four-legged companionship this might help.


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Subject: RE: BS: Making Cheese
From: The Sandman
Date: 09 May 15 - 03:04 PM

if u want unhomegeonised milk keep a goat or a house cow


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Subject: RE: BS: Making Cheese
From: The Sandman
Date: 09 May 15 - 03:03 PM

yes i have made soft and hard cheese


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Subject: RE: BS: Making Cheese
From: GUEST,gillymor
Date: 09 May 15 - 02:26 PM

Kiss my asiago, gnome.


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Subject: RE: BS: Making Cheese
From: Irene M
Date: 09 May 15 - 02:25 PM

Joking aside. Where does one get un-homogenised milk these days to make cheese?
I bought the cheese-making book from Lakeland, but gave up before I started given that all the moo-juice I can find has been plasticised!


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Subject: RE: BS: Making Cheese
From: GUEST,Dave the Gnome
Date: 09 May 15 - 01:58 PM

E-dam you gillymor!


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Subject: RE: BS: Making Cheese
From: GUEST,gillymor
Date: 09 May 15 - 01:37 PM

This is some gouda stuff.


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Subject: RE: BS: Making Cheese
From: GUEST,Dave the Gnome
Date: 09 May 15 - 01:19 PM

How do you encourage a grizzly with a piece of cheese?

Camambert

How do you smuggle a piece of cheese out of Wales?

Caerphilly

What cheese do you use to disguise a horse?

Mascarpone


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Subject: RE: BS: Making Cheese
From: GUEST,Raggytash
Date: 09 May 15 - 10:11 AM

Landlord !! A pint of whatever Rapparee's drinking please.


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