Just want to say hello from Fountain Hills, Arizona, where the curds for my second try at stracchino are coagulating away at this very moment (I miscalculated the amount of vegetarian rennet in the first batch last week, and the cheese ended up rather like tofu--but cubed and marinated in olive oil with herbs and chile flakes, it wasn't half bad!). The thread on stracchino begun by jasonmolinari has been incredibly helpful this time around.
I'm an ex-chef and baker, but at this point am most interested in creating English and British-style cheeses; Sage Derby, a real bandaged cheddar, and Stilton. All in good time.
This is a great forum and I'm really glad to be here and learn from you all.
A clean break has been achieved! Woo hoo! Gotta dash!