I bought this book in December (and for some unknown reason was reading it Christmas morning whilst waiting for everyone else to wake), but have only just got round to using it (partly due to laziness and partly due to needing unusual ingredients and growing cultures). I've made the Boursin, Sharp Cheddar and Air Dried Emmentaler (currently air drying) and can't wait to start munching them.
Everything seems to have worked out well so far except the Cheddar which seems a bit weird, it could be due to the culture not working properly or my blender not making the nuts smooth enough. It still tastes good but has a weird texture, other than that the other 2 "Cheeses" look and smell perfect.
Does anyone else have this book/made anything from it?
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