www.sausagemaking.org

by **dorsets21** » Mon Apr 04, 2011 10:44 pm

USE 1 ' FLOORING MAPLE OR BERCH OR BOTH GLUE TO TABLE USE FLOOR THAT NOT FINSHED THIS WORKS AS CHOPPIG BOARD TO

by **wheels** » Mon Apr 04, 2011 11:40 pm

??? -conv-

by **welsh wizard** » Tue Apr 05, 2011 8:54 am

Thanks for the suggustions.

Trust me it is a lot easier putting cheese on a large cheese board rather than on individual plates. And personally I think it looks better.

On the board I put a variety of cheeses (stating the blooming obvious), grapes, celery, different breads, biscuits, fruit, pickles, butter, olives and nuts. Hence the need for a large board.

The point about a number of smaller boards is well made and this is what I do now. But the one I saw at the recent Cheltenham Gold Cup took your breath away (withouut the use of big fat cigars), it was cholesterol heaven and looked fantastic. It takes a lot of upkeep from staff to keep it looking fresh and together but it is worth it, well I think so.

From writing the post I have now asked a local chap who makes furniture from oak, if he can help, and he says he may be able to. He is going to provide me with 4 x 3' planks joined together and I am going to season them. I was going to do it with walnut oil but then thought if I did so would people who suffer from a nut allergy be affected?

Thanks for all the help and the offer from Gill, most kind.

Wheels: I have not bought any wild boar for a while because the Festival season finished in October and my first booking is in June, but the supplier I used is here:
http://www.shooting-directory.co.uk/gam ... -game.html

Looking at it their website is down but i know they were bought out not so long ago so try the phone number.

Cheers WW

by **Gill** » Tue Apr 05, 2011 10:33 am

I wouldn't use walnut oil because it will never dry completely and will eventually go rancid. The vast majority of wood finishes have metals added to them so they will harden and not go rancid. I suggest you use a product such as Chestnut's Food Safe Finish if you must use an oil. Your friendly woodworker should be able to acquire some for you very easily.

If the board is to be made out of oak, you might consider leaving it unfinished, just giving it a good scrub down after use. Oak is one of those woods which has anti-bacterial qualities. However, it wouldn't be a good idea to immerse the board in hot, soapy water.

by **beardedwonder5** » Tue Apr 05, 2011 10:46 am

Do not glue the constituent planks before they are well aged; they will warp and twist slightly until they are well seasomd. This means that you cheese board will have to be frequently reflattened - and lose thickness each time.

For the time being you could use thick birch ply, veneered to your taste.

by **wheels** » Tue Apr 05, 2011 2:54 pm

Thanks for the link WW. I can't wait to see pictures of your laden board. It will make a fantastic display, I'm sure.

Phil

by **saucisson** » Wed Apr 06, 2011 4:44 pm

Regarding the walnut oil allergy issue, I have no idea, but better to be safe than sorry.... Use something else

by **welsh wizard** » Thu Apr 07, 2011 9:16 am

Hmm

Thanks one and all. Leaving it wothout any form of seasoning sounds the best route (yep Im a lazy b***er) but the reason for the walnut oil, or whatever was the thought it would bring the grain out.

Anyway I think I will wait and see what the wood is like before the next step.

Thanks

Cheers WW

by **welsh wizard** » Sun Apr 24, 2011 11:40 am

Ok here goes.......

I have now had the board made from block beech. A thing of true beauty! It is sooooo heavy I dont know if I will be able to lift it when it is laden but what the heck I am looking forward to it! I have decided to treat it rather than scrub it down after each use as I am not sure if cheese will leave a greasy stain on the board which will be impossible to remove. So that is the next stage. Anyway I have uploaded a photograph with the aid of my son to show you. Sitting on the board is a piece of cheese weighing 15oz to give you some idea. Thanks for all the advice WW

<a href="http://s423.photobucket.com/albums/pp317/welsh-wizard-photos/?action=view&current=CheeseBoard005.jpg" target="_blank"><img src="http://i423.photobucket.com/albums/pp317/welsh-wizard-photos/CheeseBoard005.jpg" border="0" alt="Photobucket"></a>

by **Zulululu** » Sun Apr 24, 2011 3:15 pm

Welldone looks beautiful, will look even better once it is layed out.Um if you are lookin for a pen or a pencil just PM me.

by **Gill** » Sun Apr 24, 2011 5:14 pm

Wow - that's not just a cheese board - it's a portable work surface!

by **wheels** » Sun Apr 24, 2011 11:56 pm

Blimey WW that's a monster! I can't wait to see it with whole cheeses on it.

Phil

by **welsh wizard** » Mon Apr 25, 2011 6:13 am

Yep its a whopper it will b in use at the end of next month. Cheese board for 120

Cheers WW

by **saucisson** » Mon Apr 25, 2011 1:53 pm

It's so beautiful...

by **welsh wizard** » Mon May 30, 2011 11:29 am

here she she is laden wit a bit of meat. Cheese photo coming soon

<a href="http://s423.photobucket.com/albums/pp317/welsh-wizard-photos/?action=view&current=Weddings004.jpg" target="_blank"><img src="http://i423.photobucket.com/albums/pp317/welsh-wizard-photos/Weddings004.jpg" border="0" alt="Photobucket"></a>

www.sausagemaking.org

Farmers Markets

CHEESE

Who is online