SC - cheese

[Olwen the Odd]

having dabbled in cheesemaking, make sure if you give cheese-making a try 
you begin very early in the morning.  We usually end up beginning after 
dinner and are up till 4am and the stuff is finally in the press.

olwen


>From: Nisha Martin <nishamartin at yahoo.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - cheese
>Date: Thu, 21 Sep 2000 12:05:53 -0700 (PDT)
>
>All of a sudden I feel the need to learn to make
>cheese......
>
>
>Andrea
>Reader of banned books
>Eater of rare meats and runny eggs.....
>
>I hve been thinking about learning to make cheese for
>awhile....But I'd still miss parmigiano reggiano,
>there's nothing like it....Sigh. I wish the government
>agencies in this country would focus on things that
>actually need to be controlled. I guess the cheese
>importers dont have a big group of lobbyist, like the
>meat and poultry people do. Oh well, I'm going off
>subject. BUt I really am interested in trying my hand
>a fresh mozerella.....
>Always,
>nisha
>
>
>
>
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