Posted: Mon May 15, 2006 6:17 pm
Rik,
I don't think I've been so interested in a subject for a long time, utterly fascinating.
Jen
I don't think I've been so interested in a subject for a long time, utterly fascinating.
Jen
The web's favourite resource for sausage makers everywhere!
http://forum.sausagemaking.org/
jenny_haddow wrote:It's very interesting to read the traditional methods of making the cheeses we know so well, but I suppose the best we can claim when making it ourselves is the it is in the 'style of'...... Having said that, it still tastes very good for something produced so simply. I must say though, the simplicity of production is down largely to some first class instruction from Rik
Cheers
Jen