Hello from the Netherlands

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    My name is Jeannette, I have been making cheese for about two months now. We live in the countryside, rural area, with many milk cattle farms around. Luckily, I can buy raw milk 24/7 at a farm nearby, thanks to an automat. So far, I have made Gouda, St. Paulin, Camembert, Edam and a Gouda with sambal. My ‘cave’ is our cellar, always 12 degrees C. I press the cheeseburger with my zelf-made press, but find it difficult to calculate the exact weight of the press as it has a lever-system. Maybe I will be able to find an answer to that question on this forum…. I am lokkig foreward to reading all the interesting topics!

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