http://www.talkaboutcooking.com/group/alt.cheese/ $ en-us Copyright 2003-2005, Talk About Network. All Rights Reserved. 2008-11-21T18:11:49+00:00 TAN rss@talkaboutnetwork.com Discussion hourly 1 1970-01-01T00:00+00:00 http://tan12.talkaboutnetwork.com/images/spacer.gif http://www.talkaboutcooking.com/group/alt.cheese/ http://www.talkaboutcooking.com/group/alt.cheese/messages/10423.html The Cheeses of Old England by Shelagh Fraser ,VGC , 139 pages. Really interesting for for the afficionado,150 menus recipes,Cheese Keeping ,Wines and foods to go with them,How to serve ,etc. http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItemrd=1item... Alys ltalysmorgan1@[EMAIL PROTECTED] gt Discussion 2008-09-28T13:40:21+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10422.html ======================================= Why PAY TOO MUCH for FUEL Learn how to protect our Environment and Reduce unnecessary spending ======================================= http://www.fuellegacy.com/dkokeefe ==========... Morales ltermorales@[EMAIL PROTECTED] gt... Discussion 2008-08-04T12:12:18+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10417.html Any good cheese shops in Portland OR? Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-07-18T14:15:46+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10415.html Dear All, Since this is a dead forum, noboddy wants to cooperate or share information, I am leaving the forum, and will find my own ways with more cooperative people, this forum is really frustrating... its like they want to keep all their secrets... irma ltirma@[EMAIL PROTECTED] gt Discussion 2008-07-17T18:21:32+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10414.html ======================================= Get A GPS Today At A Low Price!! http://www.GPSTakesYou.com ======================================= GPS Devices www.gpstakesyou.com ======================================= 2X[k \p\)Q\]wCIm ... Morales ltermorales@[EMAIL PROTECTED] gt... Discussion 2008-07-16T17:27:15+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10413.html Dear All, Could someone explain to me the following: pressing process of a 2 lbs cheese mold is : 1 hr at 15 lbs 2 hrs at 20 lbs 12 hrs at 30 lbs How if I have a cheese mold of eg 5 lbs, what would be the pressure ? is it double or is there a foru... irma ltirma@[EMAIL PROTECTED] gt Discussion 2008-07-16T10:32:28+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10412.html Raviggiolo Raviggiolo, which is an uncooked, soft, sweet, creamy, fast-curing cheese very much like Crescenza, is made in Tuscany, Italy, from ewes milk. (See Crescenza.) From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions, George P... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-07-15T11:14:55+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10411.html Rayon Rayon cheese is a special type of Swiss, made in the Canton of Fribourg, Switzerland, largely for export to Italy some is made also in Italy. It is made of partly skimmed milk the curd is cooked to a stage that insures a very dry, hard chees... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-07-12T15:39:20+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10410.html Just received a package from IGourmet. Provolone Piccante, Grana Padana - Stravecchio Oro del Tempo, Parmigiano Reggiano Vacche Rosse, Quebec 7 year Vintage Cheddar, Blu del Moncenisio, Rauchkase and Organic Camembert. Ill be trying my homemade, str... Nick Cramer ltn_cramerSPAM@[EMAIL PROTEC... Discussion 2008-07-11T22:56:49+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10407.html Albertam Albertam is a hard cheese made from ewes milk in the region of Carlsbad, Bohemia. From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions, George P.Sanders, issued Dec. 1953 Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-07-10T06:12:23+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10406.html A Brief History of Cheese According to Greek Mythology, the gods first revealed the art of cheese making to Aristaeus, son of Apollo and Cyrene. Apollo was the son of Zeus and Latona and the most handsome and beloved of all the Olympian gods. Cyre... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-07-07T03:31:20+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10405.html Reblochon Reblochon is a soft, French cheese that weighs between 1 and 2 pounds. Enough rennet is added to fresh, whole milk at a temperature of about 80 F. to curdle it in 30 minutes. The curd is cut to the size of peas and cooked to about 95 F. ... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-07-02T09:04:30+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10404.html Reggiano Reggiano, which is nearly the same as Parmigiano and Emiliano, is one of the subvarieties of Grana, the hard Italian cheeses used for grating. It was first made in Reggio Emilia, Italy from April through November. It is now also made in o... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-06-27T09:12:21+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10403.html Hi I want to open a discusion on the 3 waxes, can they be used for cheese making, or are there plus and minus points, I saw that jack has no problem with parrafin, then others do have, cracks etc, then there is a report that parafin is much better i... irma ltirma@[EMAIL PROTECTED] gt Discussion 2008-06-24T16:01:57+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10402.html Romano Romano, which is sometimes called Incanestrato, is one of the most pop- ular of the very hard Italian cheeses. It was first made from ewes milk in the grazing area of Latium, near Rome, but it is now made also from cows and goats milk and i... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-06-24T08:46:10+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10399.html Roquefort Roquefort, a blue-veined, semisoft to hard cheese, is named for the village of Roquefort in the Department of Aveyron in southeastern France, where its manufacture has been an important industry for more than two centuries. At one time s... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-06-21T07:02:17+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10398.html Saanen Saanen, which also is called Walliser or Walliskase, is a hard cheese similar to Swiss and to Spalen or Sbrinza. It is made from cows milk in the Cantons of Bern and Wallis (Valais) and nearby areas in Switzerland, where its manufacture da... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-06-18T05:20:44+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10397.html Heres the entry from the old 1953 USDA Handbook No. 54 Cheese Varieties and Descriptions Scamorze Scamorze (of Scarmorze), which is a small, soft, mild, plastic-curd (pasta filata) cheese, was first made in Abruzzi and Molise in central Italy fro... Joel Olson ltjoel_olson@[EMAIL PROTECTED... Discussion 2008-06-15T10:01:30+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10396.html Dear All, Just wondering, my Blue cheese taste after finally 6 months wonderfull, only this redish smear looks ugly:) Anyone knows why the blue cheese in the stores look so clean compared with the redish smear from our home made Blues ? Do they ... irma ltirma@[EMAIL PROTECTED] gt Discussion 2008-06-13T12:16:24+00:00 http://www.talkaboutcooking.com/group/alt.cheese/messages/10393.html Is it possible to make cheese out of human breast milk? joshxlaw@[EMAIL PROTECTED] (joshua law)... Discussion 2008-06-12T05:09:09+00:00 Search talkaboutcooking.com Cheese q http://talkaboutcooking.com/group/alt.cheese/search.html