Hi, I’m new to home cheesemaking, taking classes and making at home occasionally

Home The Curd Nerd Forum For Home Cheese Makers Hard Cheeses Hi, I’m new to home cheesemaking, taking classes and making at home occasionally

This topic contains 1 reply, has 2 voices, and was last updated by  Tom Moran 1 month, 3 weeks ago.

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    keliuhgs4471
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    Hi, I’m new to home cheesemaking, taking classes and making at home occasionally for the past year. My questions regarding Brie/Camembert (3-4″ wide wheels) are about the ripening and aging process…Hi, I’m new to home cheesemaking, taking classes and making at home occasionally for the past year. My questions regarding Brie/Camembert (3-4″ wide wheels) are about the ripening and aging process…Hi, I’m new to home cheesemaking, taking classes and making at home occasionally for the past year. My questions regarding Brie/Camembert (3-4″ wide wheels) are about the ripening and aging process…

    #7732 Reply

    Tom Moran

    4471,
    What is your question, I will be happy to relay some of my experience.

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