David Fankhauser
Nikolce: Your cheese page is getting better and better! I am honored that
you post on your site a picture of you and me in front of the little
Orthodox church overlooking lake Ohrid. Our visit with you will long be a
treasured memory. Bravo my friend!
Eva Gueron
There is
a new web site which includes recipes with photos as well as articles that
new and not so new cheesmakers may find interesting and useful. It also
includes links to other sites about cheesemaking. Well worth checking
out! Excellent web site, Nikolce.
Congratualations!
Fred Keese I am very happy
to read your website about your cheesemaking interests, and I also am
excited to hear about your Bresse Blue cheese that combines the white
mould and the blue mould.
Читател од USA Здраво Николче и честитам на извонредната и
несекојдневна веб страница! Со нетрпение ги очекувам рецептите за домашно
бело, биено сирење и кашкавал.
Eric and Guinevere McIntyre This looks
great - can't wait for our goats to come into milk again in March! :)
Guinevere
Rhonda Gothberg
I love your site!! You sound very knowledgeable. I can tell you
really love what you are doing. I am a very small (and newly licensed)
Grade A goat dairy in Washington state, USA.
I currently make chevre, feta,
gouda,
and cheddar from goats milk. Also some ricotta for my
own use. I also love what I am doing. Keep up the good work! Thank
you, Rhonda Gothberg
B. Chinella Wonderful page! I
happened on it from a link from Frankhauser's Cheese page. Will keep
checking in as I am new to cheesemaking. Will send you pictures when able!
David Fankhauser I have placed a link to your new web page on
in the links section of my Cheese page. Congratulations! It is
looking good.
