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New Zealand Dairy in the Curd Old Days | #CheeseSolidarity
https://cheesesolidarity.wordpress.com/2013/04/01/new-zealand-dairy-in-the-curd-old-days
Put it in my belly, especially if it's smelly. Cheese is in the eye of the beholder. Wietkaas – The Cannabis Cheese. Chinese Cheese →. New Zealand Dairy in the Curd Old Days. April 1, 2013. I love to collect, always have. In my case it’s less the object and more the data, my house and budget too small to procure and store an archive of items. I guess this is why my collections are modest, mostly a city of smurfs, over 1000 fromage etiquettes. Here are some of my favourites…. HELLO NEW ZEALAND “A ST...
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#CheeseSolidarity | #CheeseSolidarity
https://cheesesolidarity.wordpress.com/cheesesolidarity
Put it in my belly, especially if it's smelly. Cheese is in the eye of the beholder. Like cheese, #CheeseSolidarity is a living thing. I coined the phrase a couple of years ago, tweeting the hashtag as an attempt to describe my experience, keen to connect with others experiencing it too. Whatever you want to call it, I feel #CheeseSolidarity is more than just a mission statement. I’m convinced there is an energy at play that put’s cheese unity in the community. Leave a Reply Cancel reply. Project Pīhanga...
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Cheesemonger photoshoot | #CheeseSolidarity
https://cheesesolidarity.wordpress.com/2013/09/10/cheesemonger-photoshoot
Put it in my belly, especially if it's smelly. Cheese is in the eye of the beholder. I Chicks and Cheese →. September 10, 2013. Cheese folks getting their their kit off sells cheese. The annual efforts of the From’ Girls. Are perhaps the most appreciated form of this art. I stumbled into the lads equivalent…. PS While I love getting my kit off, I was clothed for my photoshoot. I’d rather folks taste the cheese. Put it in my belly, especially if it's smelly. View all posts by Curd Nerd →. You are commenti...
cheesesolidarity.wordpress.com
Chinese Cheese | #CheeseSolidarity
https://cheesesolidarity.wordpress.com/2013/04/28/chinese-cheese
Put it in my belly, especially if it's smelly. Cheese is in the eye of the beholder. New Zealand Dairy in the Curd Old Days. Cheesemonger photoshoot →. April 28, 2013. I am a devotee of google. Gone are the days of being on a first name basis with my library team and having ‘my spot’ to sit and bury my nerdy head in Asterix books. All hail solo OCD information gathering pursuits! Guess I could pay for the trip smuggling infant milk formula in there to trade for traditional Chinese cheese? The Cheese Make...
cheesesolidarity.wordpress.com
March | 2013 | #CheeseSolidarity
https://cheesesolidarity.wordpress.com/2013/03
Put it in my belly, especially if it's smelly. Cheese is in the eye of the beholder. Monthly Archives: March 2013. Wietkaas – The Cannabis Cheese. March 31, 2013. Unlike the hemp cheeses on the market, Wietkaas is very much a psychoactive cheese. Far from being passe, it is a traditional Dutch delicacy where visitors have a chance to experience Holland in one bite. Each raw milk 500gm cheese … Continue reading →. March 23, 2013. Mile High Cheese Club. March 16, 2013. Never envy a man his cheese. L'u...
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August | 2014 | #CheeseSolidarity
https://cheesesolidarity.wordpress.com/2014/08
Put it in my belly, especially if it's smelly. Cheese is in the eye of the beholder. Monthly Archives: August 2014. Undress me with your cheese. August 2, 2014. I admit it would appear I have a habit of stumbling into and posting images of scantily clad men and women posing with cheese, livestock or other assorted dairy apparatus. While I have blogged about a bunch of ‘interesting’ topics, my blog … Continue reading →. To this end, I ask those interested to join Biddy in this petition.
thinkcheese.blogspot.com
ThinkCheese: March 2011
http://thinkcheese.blogspot.com/2011_03_01_archive.html
Wednesday, 30 March 2011. Add your rennet and start a timer. Put a small bowl on top of the milk.For teh first 5-10 minutes the bowl will easily spin. When the bowl will stop spinning at around 10-15 which is the flocculation point. If it is shorter that 10-15, less rennet should be used and if longer use more. This helps you compensate for changes in milk and/or changes in rennet, cutures. Monday, 21 March 2011. Parmesan is born #1. The curds are pressed at 20lb for 15 minutes, then 30lb for 30 minutes&...
thinkcheese.blogspot.com
ThinkCheese: Results B
http://thinkcheese.blogspot.com/2012/01/qe.html
Thursday, 12 January 2012. Head Brewer at Black book. View my complete profile. Simple template. Powered by Blogger.
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ThinkCheese: Guernsey smoked cheese #1
http://thinkcheese.blogspot.com/2011/06/guernsey-cheese-1.html
Sunday, 19 June 2011. Guernsey smoked cheese #1. Its time to experiment again, this time with Guernsey milk, smoked sea salt and vegi rennet. Guernsey milk is has a golden yellow colour due to a high content of beta carotene, the substance in carrots that colours them orange! It also contains a large amount of butterfat (5%) and Protein (3.7%) so its great for cheese making. Warmed up 1 gallon of store bought unhomogenised pasturised Guernsey milk to 32c. Once they are cut I left them to heal before rais...
