You are here:

Cheese/Experts

Expert	Average Ratings	Expertise
Patrick Moore U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.93 Clarity of Response 9.93 Politeness 9.93 Response Time(hr) 79.5 --Last 90 Days(hr) 264.2 Total Questions 41	Cheese and cheese related questions
Richard McGaughey U.S. Available View Profile Ask A Question	Knowledgeability 10.00 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 3.5 --Last 90 Days(hr) 4.0 Total Questions 4	I can answer questions on making cheese at home. My name is Rich McGaughey. I am a native of Denver and still live there. I have been making cheese for over 30 years. I have 6 brothers and sisters , we grew up in the country with a rich tradition of self sufficiency. I learned the concept that cheese can be made from milk from my family , growing up. But in the early 80s I ran into a fledgling commune who enlisted my help using up the milk from 5 cows. So it was books that got me really making cheese. About 7 years ago I began to teach a cheese making class to keep myself busy in retirement. It’s really been a lot of fun . I have made a commitment to make cheddar every month and have kept it for 3 years or so. I have made lots of soft cheeses, mozzarella, gruyere , blue , gouda and brie. My current goal is to make a consistent blue using the mold from the previous cheese.

Expert

Average Ratings

Expertise

Patrick Moore

U.S.

Available

Cheese and cheese related questions

Richard McGaughey

U.S.

Available

I can answer questions on making cheese at home. My name is Rich McGaughey. I am a native of Denver and still live there. I have been making cheese for over 30 years. I have 6 brothers and sisters , we grew up in the country with a rich tradition of self sufficiency. I learned the concept that cheese can be made from milk from my family , growing up. But in the early 80s I ran into a fledgling commune who enlisted my help using up the milk from 5 cows. So it was books that got me really making cheese. About 7 years ago I began to teach a cheese making class to keep myself busy in retirement. It’s really been a lot of fun . I have made a commitment to make cheddar every month and have kept it for 3 years or so. I have made lots of soft cheeses, mozzarella, gruyere , blue , gouda and brie. My current goal is to make a consistent blue using the mold from the previous cheese.

Volunteer to be an expert in this category

Recent Answers

2012-04-07 best cheeses:

Hi n, An interesting question because of the huge number of potential cheeses one could choose! I will admit that I am a pretty big fan of American on a cheeseburger. Particularily, Kraft's Deli Deluxe

2012-03-26 Cheese Surface Texture and Taste: