Re: [CH] Cheese advice
Cameron Begg (PheasantPlucker@columbus.rr.com)
Sun, 22 Oct 2006 18:24:14 -0400
Hi Chet & CH's,
Oh, this is way off topic, but we clearly have a cheese expert in our
midst. Would you all mind if I ask him a few questions and make a few
comments?
Good, I knew you'd understand :-)
Chet, most of the cheese that is made in the US sucks compared to the
stuff I was used to in Europe. *
If I could find something properly made (A Wisconsin cheddar
perhaps?) how would you, as a cheese expert go about turning a fresh
cheese from there into an excellent cheese? Is over-wintering a
cheese in the garage worthwhile? Should I consider buying a lot of
milk from then stupormarket and doing then whole job - or is the
really crucial part of the process the ageing? I suppose I'm really
asking: what is the most economical/ least effort route to decent
cheese?
And is there an easy way to incorporate chile flavors into the cheese?
Thank you in advance for your learned opinions.
--
--
Regards,
Cameron
* Yesterday, Oct 21, I celebrated my 25th anniversary in the good
ole' USA. I almost feel like part of the scenery around here now! I
want to say that when I knock this country for one reason or another
it does not indicate dissatisfaction. It is only my desire to strive
for the best.
I love all you CHs. You are a fun group and I am humbled by the
kindness and generosity that you have shown me over the years. My
sincere thanks.