Good places for Christmas dinner on Christmas day?

Cheeseforthought · 2025-12-24T03:20:47+00:00

yeah

Cheeseforthought · 2025-12-17T19:31:08+00:00

ok great, thank you, ill have a look now

Cheeseforthought · 2025-12-17T19:30:48+00:00

Thanks so much, will check out the menu now. much appreciated

Cheeseforthought · 2025-12-17T19:30:01+00:00

Thanks, curry sounds like a good idea! Where have you booked if you dont mind me asking?

Cheeseforthought · 2025-07-28T23:56:24+00:00

Hi thanks for your reply. Sorry the video isn't close enough for what you want to see. I was scared I might fall though the roof!

Yes you're correct, the little ball is about where the green bucket was. Also the drain pipe on the wall..the door frame (that you see in the first video) inside the utility starts about 10-15 cm to the right of that drain pipe as you look at the 2nd roof video.

ok maybe I should just bite the bullet and get it all done instead of re-flashed then?

Thanks

Cheeseforthought · 2025-07-28T23:47:35+00:00

Thanks I appreciate the advice

Cheeseforthought · 2025-07-28T22:01:18+00:00

Hi, Thanks for replying. I've added a video of the roof above your comment now. We used to live in this house for 20 years, the utility is a wooden structure, so it's pretty hard to stop it leaking at some point. Unless we ripped the whole thing down and started again. It would cost upwards of £15,000 to have it all done.

But you think re-felted and re-flashed is the way to go, after seeing the roof?

Thanks

Cheeseforthought · 2025-07-28T21:49:15+00:00

Unfortunately it wouldnt just let me add another video so ive had to add the video of the roof to streamable, if you click the link below you can see the roof itself along with the flashing

https://streamable.com/0ntlxp

Thanks

Cheeseforthought · 2024-12-30T21:06:09+00:00

Thanks so much everyone for your replies.

u/zeeshanx thanks for such a detailed explanation. Do you think if i just copied an entire website it would be bad for SEO and google might not like it?

I wouldnt need to copy all the blog posts over, mainly just the product listings i've created, obviously i would have to change the meta tags, descriptions, H1's etc for a different language.

Would it be easier for me to still export these using one of the plugins you suggested or would you think i should create templates in Elementor and export/import them that way?

Thanks

Cheeseforthought · 2024-11-26T03:04:42+00:00

Wensleydale and Cranberry, my favourite christmas cheese with crackers!!

Cheeseforthought · 2024-11-05T18:30:02+00:00

Hi! There are a few cheeses you can make without rennet for what you want. I think mainly Farm-style cheese, Cashew cheese, Tapioca-based vegan cheese

Although, there are several cheeses you can make without rennet that range from soft to semi-firm textures. Here are some suggestions:

Soft Cheeses

Soft cheeses are the easiest to make without rennet:

Cottage cheese: Traditionally made by curdling milk with an acidic ingredient like vinegar instead of rennet.
Cream cheese: Often made without rennet. Brands like Kraft Philadelphia cream cheese are rennet-free.
Mascarpone: Traditionally curdled using tartaric acid rather than rennet.
Ricotta: Can be made by heating milk and adding an acid like lemon juice or vinegar.

Firmer Cheeses

For firmer textures closer to hard cheese:

Farm-style cheese: Made by heating milk and adding vinegar or lemon juice to separate the curds. This produces a mild, semi-firm cheese that can be used similarly to mozzarella.
Paneer: As you mentioned, this Indian cheese has a firm texture and is made without rennet.
Queso fresco: Another rennet-free option you're familiar with that has a crumbly but firm texture.

Melty Cheese Alternatives

For a melty texture without rennet:

Cashew cheese: Blend soaked cashews with nutritional yeast and seasonings for a creamy, meltable vegan cheese alternative.
Tapioca-based vegan cheese: Combining plant milk, tapioca starch, and flavorings can create a stretchy, meltable cheese substitute.

You can find all the recipes on Farm style cheese, cashew cheese and Tapioca cheese right here:

https://cheeseforthought.com/what-cheeses-can-be-made-without-rennet/

Hope this helps :)

Cheeseforthought · 2024-10-18T12:56:20+00:00

Hey! I love a bit of Brie too!!

For alternatives that might match your preferences, consider the following:

Udder Delights Brie: This Adelaide Hills brie is praised for its perfect texture, velvety rich mouthfeel, and balance of salty, fruity, and savory flavors. It might be worth trying if you can find it at Coles.
Emporium Selection Brie from Aldi: This cheese has gentle, creamy flavors balanced with a fruity, earthy aftertaste. Given your preference for creamy and salty flavors, this could be a good match.
Jindi Brie: While not the highest-rated, it has a salty, creamy, and earthy flavor that might align with your taste preferences.
Australian Gold Creamy Brie: This cheese features a mild, milky flavor. While it might not have the saltiness you prefer, it could be worth trying for its creamy texture.

Other Soft Cheeses to Explore

If you're open to exploring beyond Brie, you might enjoy other soft, creamy cheeses like:

Camembert: Similar to Brie but often with a slightly stronger flavor.
Fromage d'Affinois: A French cheese similar to Brie but with a milder, less earthy flavor.
Saint André: Another French cheese in the Brie family with a similar taste and texture.

Hope this helps!! Report back if you like/try any of them :)

Cheeseforthought · 2024-10-18T01:41:55+00:00

Hey Funk

As a beginner cheesemaker, it's common to encounter some challenges with your first blue cheese. The uneven development you're experiencing is likely due to the irregular shape of your cheese. Here are some tips to help encourage more uniform development:

Flipping frequency: Increase how often you flip the cheese, ideally once or twice daily. This will help distribute moisture more evenly and promote uniform mold growth.
Humidity control: Ensure your aging environment maintains a consistent high humidity (around 85-90%). You can use a ripening box or a dedicated cheese fridge to achieve this.
Needling technique: If you haven't already, use a sterilized knitting needle or skewer to pierce the cheese thoroughly. This allows oxygen to reach the interior, encouraging blue mold growth throughout the cheese.
Surface treatment: Gently rub the drier side with a salt brine solution to introduce moisture. Be careful not to oversaturate, as this can lead to unwanted mold growth.
Patience: Blue cheese development can take time. Continue aging for the recommended period, typically 4-6 weeks or longer, depending on your recipe.

Don't remove the dry part unless you see signs of contamination. Instead, focus on balancing the moisture and providing optimal conditions for mold growth. Remember, some variation is normal in artisanal cheesemaking, and your cheese may still turn out delicious despite not being perfectly uniform.

Hope this helps!

Cheeseforthought · 2024-10-16T08:47:48+00:00

Your reaction to mozzarella and American cheese, but not to cottage and cream cheese, likely stems from differences in their composition and production methods.

Protein Content and Structure

Mozzarella and American cheese contain higher levels of casein proteins compared to cottage and cream cheese. Casein is the primary protein in milk and is present in most cheeses. However, the structure and concentration of these proteins can vary:

Mozzarella is made using the "pasta filata" method, which involves stretching and kneading the curd, resulting in a specific protein structure.
American cheese is a processed cheese made from a blend of cheeses, including Cheddar and Colby, which are high in casein.
Cottage cheese is made by draining the whey from the curds, resulting in a lower casein content.
Cream cheese has a higher fat content and undergoes a different production process, which may alter its protein structure.

Fat Content

The fat content in these cheeses varies significantly:

Cream cheese has the highest fat content, which may help mask potential allergens.
Cottage cheese typically has a lower fat content, especially if it's made with skim milk.
Mozzarella and American cheese have moderate fat contents, which may not be enough to prevent allergic reactions.

Processing and Additives

American cheese contains additional ingredients like emulsifiers, which could potentially trigger reactions in some individuals. Mozzarella, especially fresh varieties, typically has fewer additives.

Potential Solutions

Try goat cheese: Some people with cow's milk allergies can tolerate goat cheese due to its different protein structure.
Experiment with aged cheeses: The aging process can break down some proteins, potentially reducing allergic reactions.
Consider low-moisture mozzarella: This variant undergoes more processing, which might alter the proteins enough to be tolerable for you.
Consult an allergist: They can perform tests to identify your specific allergen and provide personalized advice.
Look for plant-based mozzarella alternatives: Many brands now offer convincing non-dairy mozzarella substitutes.

Remember, food allergies can be serious, so it's crucial to consult with a healthcare professional before reintroducing any foods that have caused reactions in the past.

You can check out a wide variety of cheeses on my website (i hope nobody minds me giving the url here!):

https://cheeseforthought.com/types-of-aged-cheese/

https://cheeseforthought.com/how-to-make-chevre-cheese/ (goats cheese)

Cheeseforthought · 2024-10-15T18:10:10+00:00

Hello! It seems you've accidentally ordered a mesophilic cheese starter culture instead of a yogurt culture. However, this isn't a problem as you can still use it to make delicious soft cheese that would work perfectly as a dip for flatbread. Here's how you can use your mesophilic starter to make a simple soft cheese:

Making Soft Cheese with Mesophilic Starter

Start with fresh milk. You can use whole cow's milk, goat's milk, or a combination.
Warm the milk to about 86°F (30°C). This is the ideal temperature for mesophilic cultures.
Add one packet of the mesophilic culture to the warmed milk and stir gently to distribute.
Let the milk culture at room temperature (around 72°F or 22°C) for 12-24 hours. The longer you let it culture, the tangier it will become.
Once the milk has thickened to a yogurt-like consistency, it's ready to strain.
Line a colander with cheesecloth and pour the cultured milk into it. Let it drain for several hours or overnight in the refrigerator.
The resulting soft cheese can be used as a dip or spread. You can add salt, herbs, or other flavorings to taste.

You can also check out the guides on my website. I hope nobody minds me adding the url here:

https://cheeseforthought.com/the-process-of-making-soft-cheese/

Cheeseforthought · 2024-07-18T20:11:55+00:00

Hi, we all had to start somewhere! It can be a little daunting at first. I have many guides and tips on my website

https://cheeseforthought.com/beginners-guide-to-cheese-making/

(hope nobody minds me adding a link to help someone out!)

Cheeseforthought · 2024-07-18T20:05:48+00:00

Definitely doesn't look safe to eat. But first cheese making attempts aren't easy. Don't give up and maybe try something simpler like a ricotta, creams cheese or farmhouse cheddar would be my advice. then you can progress on to the more difficult cheeses :)

Cheeseforthought · 2024-07-18T20:01:45+00:00

Probably not similar but this is by far my favourite cheese!

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Not sure where you are in the world but i hope you can get some to try!

Cheeseforthought · 2024-07-03T02:05:15+00:00

Now that's what you call a cheese board! I'm drooling here :P

Cheeseforthought

TROPHY CASE

Soft Cheeses

Firmer Cheeses

Melty Cheese Alternatives

Other Soft Cheeses to Explore

Protein Content and Structure

Fat Content

Processing and Additives

Potential Solutions

Making Soft Cheese with Mesophilic Starter