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Unread 07-18-2013, 09:13 PM   #33
Babbling Farker

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Join Date: 12-18-10
Location: Pleasanton, Ca
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Great to see that you are getting into the cheese making as well. I have researched, read books, made a cheese cave (also works for drying prosciutto, salami, etc. Problem is my equipment is in my shop and I need to have a dust free period of serveral days before I get going... I can't wait. I plan on making a soft spreadable goat cheese (Chevre) first due to the short ageing required. I can't imagine waiting 6 months to find out I am a failure...

Looks great! I can't wait to get after it. Thanks for the inspiration.
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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