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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-18-2013, 08:03 PM   #31
chicagokp
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Join Date: 02-17-11
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It's been a month. How is the cheddar looking?
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Old 07-18-2013, 08:05 PM   #32
Bob in St. Louis
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Yeah....are you ready to give us some yet?
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Old 07-18-2013, 08:13 PM   #33
martyleach
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Join Date: 12-17-10
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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.
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