http://groups.yahoo.com/group/cheesetalk/ Cheesetalk Group Sun, 30 Nov 2008 02:57:42 GMT Lucila http://groups.yahoo.com/group/cheesetalk/message/43 http://groups.yahoo.com/group/cheesetalk/message/43 I'm young, blond and know how to have a good time. I'm open to making some new friends online and maybe more I love the internet and I'm online a lot I love to Sat, 29 Nov 2008 03:10:26 GMT Lucila http://groups.yahoo.com/group/cheesetalk/message/42 http://groups.yahoo.com/group/cheesetalk/message/42 Just a shout out to any men in the group who might want to meet me for an intimate affair. Anyone interested should take a look at my homepage or come chat to Tue, 11 Nov 2008 00:47:48 GMT emilyhartford http://groups.yahoo.com/group/cheesetalk/message/41 http://groups.yahoo.com/group/cheesetalk/message/41 How To Enroll For Free Groceries! 29 years ago, I was one of the first people to sign up for the discount savings program at http://theshopperadvantage.com Thu, 31 Jul 2008 14:05:00 GMT baslavin http://groups.yahoo.com/group/cheesetalk/message/31 http://groups.yahoo.com/group/cheesetalk/message/31 Jim and group, Reducing the humidity worked out perfectly. I developed a nice white powder on the cheese in very little time and it dried out nicely. I tried Sun, 27 Jul 2008 14:37:48 GMT Jim Wallace http://groups.yahoo.com/group/cheesetalk/message/30 http://groups.yahoo.com/group/cheesetalk/message/30 The RH% should be about 94-97% at this point still ... a closed plastic box can be 100% this time of year and if you are having the same weather as us ... Sat, 26 Jul 2008 22:25:06 GMT Bryan Slavin http://groups.yahoo.com/group/cheesetalk/message/29 http://groups.yahoo.com/group/cheesetalk/message/29 Jim, Thanks for the message, glad to hear you are recovering well. During this part of the affinage, what relative humidity should I have the cheese at? I Sat, 26 Jul 2008 14:54:57 GMT Jim Wallace http://groups.yahoo.com/group/cheesetalk/message/28 http://groups.yahoo.com/group/cheesetalk/message/28 Bryan ... The cheese looks good .. the bumps are simply a bit of irregularity as some curd bits are ripened sooner than others ... the rind does seem to be Fri, 25 Jul 2008 13:25:12 GMT baslavin http://groups.yahoo.com/group/cheesetalk/message/27 http://groups.yahoo.com/group/cheesetalk/message/27 Jim and group, Jim I hope you are recovering well from your surgery. I had two questions. My second batch of Taleggio is doing a ton better than my initial Fri, 04 Jul 2008 15:32:00 GMT Jim Wallace http://groups.yahoo.com/group/cheesetalk/message/26 http://groups.yahoo.com/group/cheesetalk/message/26 Jim ... first off the Taleggio would be the last choice of cheeses I would take on a float trip w/out refrigeration it would go 'wonky' in a matter of hours Thu, 03 Jul 2008 23:01:01 GMT jamesfiror http://groups.yahoo.com/group/cheesetalk/message/25 http://groups.yahoo.com/group/cheesetalk/message/25 I did finally get around to miking both a telaggio and a havarti. Took them both on an 8-day float trip down the San Juan River in Utah, and fed them to Mon, 30 Jun 2008 00:20:31 GMT baslavin http://groups.yahoo.com/group/cheesetalk/message/24 http://groups.yahoo.com/group/cheesetalk/message/24 All, After a successful first product (I learned a lot and managed to make a cheese that wasn't half bad!), I have started to look for cheesemaking books or Sat, 24 May 2008 18:13:45 GMT Jim Wallace http://groups.yahoo.com/group/cheesetalk/message/23 http://groups.yahoo.com/group/cheesetalk/message/23 John .. the cheese can not dry out or the system begins to collapse .. the firm curd at the center probably means that it was either to dry at molding or too Sat, 24 May 2008 00:54:35 GMT baslavin http://groups.yahoo.com/group/cheesetalk/message/22 http://groups.yahoo.com/group/cheesetalk/message/22 I tried one of my wheels of Taleggio today (at D+45) and was relatively happy with the result. The flavor was very good, albeit a bit salty. This is due to Tue, 20 May 2008 03:34:58 GMT johnlazarus1 http://groups.yahoo.com/group/cheesetalk/message/21 http://groups.yahoo.com/group/cheesetalk/message/21 Hello all, My taleggio developed an orange color and came out pretty well, but I think it may have dried out a little. I had them uncovered for a while. I cut Wed, 07 May 2008 15:49:27 GMT Jim Wallace http://groups.yahoo.com/group/cheesetalk/message/20 http://groups.yahoo.com/group/cheesetalk/message/20 Patti ... the golden orange and the pink areas are the final b.linens .. the white is the geo the general focus on the ripening is to keep the cheese at high