I realised I really should have done this *before* I posted questions and comments - sorry!
I'm from the UK - a small village called Bourn, west of Cambridge in the UK (I also live in North London - Highgate - during the week)
I made the mistake (!?) of buying my brother a cheese-making kit for his birthday last year - and so, at the same time, I bought myself one (as you do). He produced a cheddar-style cheese at Christmas and I thought "why haven't I done anything with my kit?". I bought him a cheese book (Karlin) for Christmas, and said to my OH if he wanted to buy me a book for Christmas, how about the Karlin one? So he bought me the Gianaclis Caldwell book as he thought this was the same one - however, it's great for me, as it is quite technical as well as having relatively simple recipes!! Then I found the forum....
Cheese - well, I've made mainly Camembert styles so far (one pyramid shaped we tried today after 2 weeks ripening then 4 weeks in fridge - quite mild, quite solid still, but interesting!) - I've done roughly one per week since Christmas, with a variety of milk (only supermarket sadly, nothing else seems available here, other than one week when I went to the Borough Market for raw cows milk - which at £3 per litre makes very expensive cheese!). This weekend I'm trying a Chabichou with rind slurry from a real Chabichou - should be fun!
Looking forward to participating and learning here - thanks lots!