tag:blogger.com,1999:blog-7373525592618391216.post3907225390759570545..comments2023-10-12T08:24:32.710-04:00Comments on Cheesemaking Help, News and Information: New Cheese Maker#5 - Debra StrangeDiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7373525592618391216.post-4348134158159310752010-05-13T12:49:53.963-04:002010-05-13T12:49:53.963-04:00Uddermost- It sounds like I need to do an intervie...Uddermost- It sounds like I need to do an interview with you! I don't have your e-mail, so if you're interested, contact me at jeri1000@gmail.com.Jerihttps://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-65982192474739267032010-05-13T12:20:52.150-04:002010-05-13T12:20:52.150-04:00Thanks for posting this interview. I agree with ev...Thanks for posting this interview. I agree with everything she says. I made provolone for the first time last night from a recipe in Ricki's book, then used the whey to make ricotta ... again a first effort. Definitely easiet than the Farmhouse cheddar that is agingin its little wax coat. The provolone is in the brine bath, so I don't know how it has turned out yet, but the ricotta is delicious! I am a fellow Carolinian (NC) and use the milk from my Nigerian Dwarf goats to make the cheese.Ameliahttps://www.blogger.com/profile/04886611175017071092noreply@blogger.com