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Posts: 2
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Last post: April 25, 2024, 02:21:21 PM Re: Prime Сasual Dating ... by B e n
Link to CFO's Glossary
CheeseForum.org's glossary of 220 cheese terms listed alphabetically . . .
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Webmaster's Board
WHY JOIN & JOINING INSTRUCTIONS; Cheese Making For Newbies, changes to Website & Forum; access problems . . .
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Topics: 40
Last post: May 12, 2020, 03:48:47 PM Re: Attaching Pictures: ... by sjcarter
FAQs - Frequently Asked Forum IT Questions
How do user's Cheeses work, how to attach pictures, change your visible name & profile, use advanced Search function, add hyperlinks to posts, etc.
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Topics: 25
Last post: February 04, 2017, 03:40:08 PM Re: Forum Locked Up by Al Lewis
Introductions
If Introduction is posted with Problem/Question, when mature, will be moved to appropriate Board below where more locatable by other members . . .
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Events
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Last post: June 02, 2022, 11:17:17 PM Re: Next Course: Ripen L... by mikekchar
DAIRY FARM - Animals
Raising, feeding, and caring for Goats, Cows, Sheep, Yaks . . .
Posts: 852
Topics: 91
Last post: July 16, 2019, 01:52:56 AM Re: Evaluating starting ... by River Bottom Farm
DAIRY FARM - Equipment
Barns, Parlors, Milking Systems, Cream Separators, Cooling Systems . . .
Posts: 514
Topics: 88
Last post: May 09, 2022, 03:57:19 AM Re: Cost and Plans for M... by ArnaudForestier
DAIRY FACTORY - Butter, Cheese, Ice Cream Making
Small commercial butter, cheese, ice cream making; equipment layouts, experiences, regulatory . . .
Posts: 841
Topics: 119
Last post: November 08, 2023, 09:51:13 PM Re: How much cream can I... by DrChile
Buying, Storing, & Cheesemongering
Purchasing cheese from web stores, physical stores, farmers markets & storing cheese; selling cheese, licensing, packaging, marketing . . .
Posts: 561
Topics: 106
Last post: July 31, 2022, 08:06:45 PM Re: Making lactose free ... by michoutim
Geographic Type Posts
Examples: Where in Texas to find rennet? Cheese Association in Queensland? Etc . . .
Posts: 586
Topics: 105
Last post: October 20, 2021, 09:40:54 AM Re: Cheese Making course... by cheddarbob
Sub-BoardsArgentina Australia Austria Belize Belgium Bolivia Brazil Bulgaria Canada China Costa Rica Cyprus Ecuador Finland France French Polynesia Germany India Indonesia Ireland Israel Italy Jamaica Japan Jordan Kazakhstan Korea Latvia Lebanon Malaysia Netherlands New Zealand Norway Philippines Qatar Romania Russia Serbia Singapore Slovenia South Africa Spain Sudan Thailand Turkey United Kingdom USA Vietnam
Posts: 271
Topics: 34
Last post: November 19, 2022, 02:07:43 PM St-Marcelin fort en gout by Joe
For Sale/Wanted - Jobs, Animals, Equipment, Consumables
Cheese employment, items for sale or wanted such as cheese knives, animals, personalized followers . . .
Posts: 699
Topics: 134
Last post: July 02, 2021, 03:30:11 PM Creamery Assistant Job by SlowGoatFarm
Favorite Recipes, Preparation, & Consumption
Members favourite non-cheese making recipes, cheese matching with wine, fruit, bread, how, where and why to eat cheese . . .
Posts: 951
Topics: 147
Last post: August 30, 2023, 03:08:19 PM Re: Culture a vinegar or... by Kristie8888
Other Artisan Crafts
Soaps, Lotions, Moisturizing Creams, Wine, Beer, Mead, Bread, Quilting, Sausage Making . . .
Posts: 3,120
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Last post: March 25, 2023, 03:05:43 PM Re: Pyment - Mead with G... by paulabob
Link To CFO's Wiki Articles
Organized by Making Methods, Equipment, Ingredients, Recipes, Defects, and Bits & Bites (miscellaneous) . . .
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FRESH CHURNED - Butter & Ghee
Sweet Cream Butter, Cultured Butter, Salted Butter, Ghee . . .
Posts: 278
Topics: 38
Last post: December 13, 2022, 09:35:15 AM Re: Butter Making Going ... by Cartierusm
FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet
Paneer, Lemon Cheese, Queso Blanco, Mascarpone, Munajuusto . . .
Posts: 532
Topics: 70
Last post: May 23, 2022, 08:05:15 PM Re: koch kase by Henry Grona
FRESH LACTIC ACID COAGULATED - Normally No Whey Removed
Yogurt / Dahi, Strained / Greek / Bulgarian / Cheese Yogurt, Kefir, Lebaneh / Labneh / Lebni / Labne, Lassi, Kumis, Doogh, Viili . . .
Posts: 951
Topics: 147
Last post: November 22, 2023, 06:03:16 PM Yogurt From Kefir Succes... by UpMyKilt
FRESH LACTIC ACID COAGULATED - Normally Whey Removed
Cream Cheese, American Neufchâtel, Chevre, Cottage/Farmer's/Pot, Fromage Blanc, Quark/Tvorog, Fromage Frais/Maquée, Crème Fraîche/Sour Cream . . .
Posts: 2,443
Topics: 307
Last post: March 14, 2024, 07:21:48 AM Re: First cream cheese! by cheddarbob
AGED LACTIC ACID COAGULATED - Normally Whey Removed
Rocamadour, Cabecou . . .
Posts: 307
Topics: 32
Last post: February 05, 2022, 09:30:52 PM Need to turn the cheese,... by Kiwipete
RENNET COAGULATED - Soft
Crescenza, Cuartirolo, Queso Fresco, Ġbejna, Quartirolo, Squaquerone, Stracchino . . .
Posts: 501
Topics: 83
Last post: March 31, 2023, 02:10:02 PM Re: Squaquerone recipes by mikekchar
RENNET COAGULATED - Pasta Filata (Pulled Curd)
FRESH: Mozzarella, Pizza Cheese, Queso Oaxaca/Asadero, Bocconcini; SOFT: Scamorza, Cascaval, Ostiepok, Fiordilatte; SEMI-HARD: Caciocavallo, Ostwepock, Kasseri; HARD: Provolone, Kashkaval, Parenica, Kasar peyniri . . .
Posts: 3,410
Topics: 425
Last post: April 25, 2024, 02:20:39 PM Re: Mozzarella Help by B e n
RENNET COAGULATED - Brine Ripened (Aegean Sea)
CYPRUS: Goat/Sheep - Halloumi.
EGYPT: Cow Milk Salted - Domiati/Gibna Beyda.
GREEK: Goat/Sheep - Feta/Fetta.
CENTRAL EUROPE: Sheep - Bryndza, Chanakh.
TURKEY: Sheep - Beyaz peynir.
LEVANT: Cow/Goat/Sheep - Akkawi/Akawi/Akawieh/Ackawi, Baida; Goat/Sheep - Nabulsi/Naboulsi.
IRAN: Cow - White cheese.
EGYPT: Cow Milk Salted - Domiati/Gibna Beyda.
GREEK: Goat/Sheep - Feta/Fetta.
CENTRAL EUROPE: Sheep - Bryndza, Chanakh.
TURKEY: Sheep - Beyaz peynir.
LEVANT: Cow/Goat/Sheep - Akkawi/Akawi/Akawieh/Ackawi, Baida; Goat/Sheep - Nabulsi/Naboulsi.
IRAN: Cow - White cheese.
Posts: 1,713
Topics: 218
Last post: April 12, 2024, 09:01:29 AM Re: Tom's Cheese #3 -- F... by cheddarbob
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
DANISH: Cow - Danbo, Havarti.
DUTCH: Cow - Gouda, Edam, Leyden.
FRENCH: Cow - Mimolette, Tomme.
GERMAN: Cow - Butterkäse.
ITALIAN: Cow - Bel Paese, Fontina; Cow/Goat/Sheep - Caciotta;.
NORWAY: Cow - Jarlsberg.
SWISS: Cow - Raclette.
USA: Cow - Colby.
DUTCH: Cow - Gouda, Edam, Leyden.
FRENCH: Cow - Mimolette, Tomme.
GERMAN: Cow - Butterkäse.
ITALIAN: Cow - Bel Paese, Fontina; Cow/Goat/Sheep - Caciotta;.
NORWAY: Cow - Jarlsberg.
SWISS: Cow - Raclette.
USA: Cow - Colby.
Posts: 10,398
Topics: 936
Last post: March 20, 2024, 12:31:28 AM Re: Caciotta pH by Marnicheese
RENNET COAGULATED - Hard Other
COW: Caerphilly, Mahon, Tête de Moine; GOAT: Caprino, Drunken Goat; SHEEP: Manchego, Idiazabal, Marzolino . . .
Posts: 4,678
Topics: 415
Last post: January 06, 2024, 12:25:32 AM Re: Cheese smells like m... by Tedybar
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
ENGLAND: Cow - Cheddar, Cheshire, Derby, Gloucester, Lancashire, Red Leicester; Cow/Sheep - Wensleydale.
FRENCH: Cow - Cantal, Laguiole, Salers.
SCOTLAND: Cow - Dunlop.
SWEDEN: Cow - Västerbotten.
USA: Cow - American Cheddar, Monterey Jack.
FRENCH: Cow - Cantal, Laguiole, Salers.
SCOTLAND: Cow - Dunlop.
SWEDEN: Cow - Västerbotten.
USA: Cow - American Cheddar, Monterey Jack.
Posts: 10,656
Topics: 982
Last post: February 01, 2024, 10:02:16 AM Re: Lancashire and raw m... by mikekchar
RENNET COAGULATED - Hard Cooked (Swiss)
DUTCH: Cow - Maasdam(er).
FRENCH: Cow - Beaufort, Comté.
ITALIAN: Cow - Asiago.
SWISS: Cow - Appenzeller, Emmental(er), Gruyère.
FRENCH: Cow - Beaufort, Comté.
ITALIAN: Cow - Asiago.
SWISS: Cow - Appenzeller, Emmental(er), Gruyère.
Posts: 4,638
Topics: 364
Last post: February 24, 2024, 04:34:21 PM Re: How to continue agin... by Chris.n.Goats
RENNET COAGULATED - Hard Grana (Grating Cheesee)
ITALY: Cow - Grana Padano, Parmigiano-Reggiano (Parmesan); Sheep - Pecorino.
SWISS: Cow - Sbrinz.
SWISS: Cow - Sbrinz.
Posts: 2,415
Topics: 225
Last post: June 04, 2023, 03:52:51 PM Re: Parmesan style proba... by B e n
SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based
CYPRUS: Goat/Sheep - Anari.
DANISH: Myseost.
FRENCH: Sheep - Brebis Frais Du Caussedou, Breuil/Cenberona, Greuilh; Sheep/Goat - Brocciu, Sérac.
GREECE: Sheep/Goat - Anthotyros, Manouri, Mizithra.
ITALIAN: Cow/Goat/Sheep - Ricotta.
NORWEGIAN: Goat - Gjetost.
ROMANIA: Cow/Goat/Sheep - Urda.
TURKEY: Lor Cheese.
DANISH: Myseost.
FRENCH: Sheep - Brebis Frais Du Caussedou, Breuil/Cenberona, Greuilh; Sheep/Goat - Brocciu, Sérac.
GREECE: Sheep/Goat - Anthotyros, Manouri, Mizithra.
ITALIAN: Cow/Goat/Sheep - Ricotta.
NORWEGIAN: Goat - Gjetost.
ROMANIA: Cow/Goat/Sheep - Urda.
TURKEY: Lor Cheese.
Posts: 491
Topics: 74
Last post: July 19, 2023, 11:16:56 AM Re: Ricotta Texture by Aris
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
FRENCH: COW - Boursault, Chaource, (French) Neufchâtel, Saint-Marcellin; GOAT - Chèvre-Boîte, Crottin, Pouligny-Saint-Pierre, Sainte-Maure, Selles-sur-Cher, Valençay.
Posts: 2,418
Topics: 245
Last post: December 27, 2023, 02:27:00 PM Re: First successful bri... by paulabob
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
FRENCH: Cow - Brie/Camembert, Caprice des Dieux, Coulommiers, Saint André.
Posts: 6,341
Topics: 622
Last post: December 18, 2022, 12:48:25 PM Brie Nuit in stages by MacGruff
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
COW: Adelost, Bergader, Buxton Blue, Cashel Blue, Bleu d'Auvergne, Bleu de Causses, Bleu de Gex, Bleu de Laqueille, Danablu, Dovedale, Fourme d'Ambert, Gammelost, Gorgonzola, Mycella, Stilton; SHEEP: Bleu des Basques Brebis, Roquefort; MIXED: Valdeón, Gamonedo; Cabrales, La Peral; COW's & WHITE MOLD: Bleu de Bresse, Cambozola . . .
Posts: 9,479
Topics: 735
Last post: March 07, 2024, 02:16:23 AM Re: New way to pierce a ... by Tedybar
ADJUNCT - Washed Rind & Smear Ripened
CANADA: Goat - Sentinelle.
DANISH: Cow - Esrom.
EAST PRUSSIA: Cow - Tilsit/Tilsiter.
FRANCE: Cow - Abondance, Chaumes, Époisses/Epoisses, Livarot, Morbier, Munster, Pont l'Evêque, Port Salut, Reblochon. Goat - Chevrotin.
ITALY: Cow - Taleggio.
NW CONTINENTAL EUROPE: Limburger.
USA: Cow - Brick, Muenster; Goat - Manchester.
DANISH: Cow - Esrom.
EAST PRUSSIA: Cow - Tilsit/Tilsiter.
FRANCE: Cow - Abondance, Chaumes, Époisses/Epoisses, Livarot, Morbier, Munster, Pont l'Evêque, Port Salut, Reblochon. Goat - Chevrotin.
ITALY: Cow - Taleggio.
NW CONTINENTAL EUROPE: Limburger.
USA: Cow - Brick, Muenster; Goat - Manchester.
Posts: 6,175
Topics: 429
Last post: March 03, 2024, 03:54:32 AM Re: Taleggio with very s... by Chris.n.Goats
Link to CFO's Units Converters
CheeseForum.org's American - Metric converter for temperature, volumes, weights etc . . .
Redirects: 19,120
EQUIPMENT - Making Cheese
Records Journals/Logs, Vats (Buckets, Sinks, Stockpots), Thermometers, pH Meters, Scales, Heaters, Curd Knives . . .
Posts: 4,109
Topics: 401
Last post: January 30, 2024, 04:40:30 AM Re: Just broke my meter,... by DrChile
EQUIPMENT - Forming Cheese
Cheesecloths, hoops molds & followers, draining mats, presses, brine tanks . . .
Posts: 4,459
Topics: 406
Last post: January 29, 2024, 05:54:36 PM Re: New compact, compoun... by smolt1
EQUIPMENT - Aging Cheese, Everything Except Caves
Wrappings, vacuum bag machines, containers, wax, labels, aging boards & mats, brushes, triers . . .
Posts: 1,446
Topics: 150
Last post: January 30, 2024, 01:51:19 PM Re: types of wood for ag... by MacGruff
EQUIPMENT - Aging Cheese, Caves
Caves (Cooler Boxes, Fridges, Freezers, Cellars, Commercial Affinage Facilities, & Real Caves), Hygrometers (Humidity), Thermometers (Temperature) & control devices . . .
Posts: 3,233
Topics: 379
Last post: December 22, 2023, 04:32:43 PM Re: Fan for old fridge c... by B e n
STANDARD METHODS - Making Cheese, Everything Except Coagulation
Adding ingredients, pre-rennet ripening, curd breaking or cutting . . .
Posts: 2,912
Topics: 307
Last post: January 29, 2024, 05:21:44 PM Re: New to cheesemaking,... by Possum-Pie
STANDARD METHODS - Making Cheese, Coagulation
Direct Acid, Lactic Coagulation, Semi-Lactic Coagulation, Rennet Coagulation and problems . . .
Posts: 1,444
Topics: 175
Last post: June 11, 2023, 04:38:04 PM Coagulation Issues by CheesyAbe
STANDARD METHODS - Forming Cheese
Hanging cheese, packing molds, pressing weights, brining times . . .
Posts: 1,481
Topics: 170
Last post: May 04, 2022, 12:08:05 PM Re: Heavy duty cheeseclo... by paulabob
STANDARD METHODS - Aging Cheese
Air drying, humidity and temperature, natural rinds, oiling, waxing, vacuum bags, bandaging . . .
Posts: 3,968
Topics: 496
Last post: April 16, 2024, 03:03:37 PM Re: Can I save this chee... by B e n
INGREDIENTS - Milk Types, Formats, & Pre-Cheese Making Processing
TYPES: Cow, Goat, Sheep, Water Buffalo, Yak; FORMATS: Fat Reduced, Cream, Dry Powdered; PRE-CHEESE PROCESSING: Pasteurization, Homogenization, Ultra Filtration . . .
Posts: 2,397
Topics: 260
Last post: April 17, 2023, 09:39:29 PM Re: Goat milk would not ... by WashingtonDCcheese
INGREDIENTS - Lactic Acid Starter Cultures
Clabber, Buttermilk, Yogurt, Kefir, Whey, Manufactured Cultures . . .
Posts: 1,500
Topics: 199
Last post: April 20, 2024, 04:23:35 PM Re: Mother culture vs DV... by tecla
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
P. candidum, G. candidum, P. roqueforti, B. linens, Lipase, Proprionic bacteria, Beer, Wine . . .
Posts: 850
Topics: 125
Last post: April 15, 2024, 07:47:26 PM lactobacillus rhamnoses ... by colby
INGREDIENTS - Coagulants & Coagulation Aids
Acids (Citric, Tartaric, Vinegar, fruit juices), Plant (Creeping Charlie, Fig, Stinging Nestle, Thistle), Rennets (Animal, GM), and Calcium Chloride . . .
Posts: 1,043
Topics: 135
Last post: November 28, 2023, 04:41:37 AM Re: questions about home... by mikekchar
INGREDIENTS - Everything Else
Ash, Brines, Chilli's, Chocolate, Colourants, Garlic, Liquid Smoke, Mushrooms, Oils, Salts . . .
Posts: 896
Topics: 120
Last post: February 22, 2023, 04:14:43 PM Re: Using herbs in the p... by rsterne
Supply Stores Reviews
Reviews of cheese making equipment and ingredient supply stores . . .
Posts: 276
Topics: 37
Last post: March 06, 2024, 07:23:29 PM Re: Very disappointed in... by broombank
Discussion
Any cheese stuff that doesn't fit in the Boards above . . .
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Topics: 537
Last post: April 17, 2024, 01:48:46 AM Re: How to learn to age ... by tecla
Problems - Questions - Problems - Questions?
This board is on bottom to encourage Members to please post in boards above, frequent users will see your new post.
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