Greetings, everyone. My name is Brian and I reside just west of Cleveland, OH. I am relatively new to cheese-making, having started a bit over a year ago. One of my primary objectives here is to refine my skills in the making of both hard cheeses and mold-ripened soft cheeses.
I spent about an hour yesterday pouring through the forums and was very impressed with the quality of information I found. I foresee these forums being a tremendous touchstone on my cheese journey.
I should probably add that I just bought the local creamery I was trained at. Actually, it won't be legally finalized until next week, but for all intents & purposes I am now the running the business. I am either crazy or awfully ambitious - I suppose time will tell
The business model is driven more by fresh cheeses, however we do make a couple of hard cheeses. We make both goat and cow milk products. I have many ideas for other products and I will certainly bounce those off of you in the coming weeks.
I look forward to being part of this community.