I'm new on this forum. I'm living in West Texas and those dogs are Bob and Alice, my faithful studio assistants. I'm a fulltime potter who is turning her hand to making cheese because I'm tired of the dead cheese stuff wrapped in plastic in the super market. I miss my local cheese shop in Melbourne, Australia where I bought artisanal cheeses weekly. So the only thing to do is turn my hand to making my own. I've got a ricotta salata in the fridge salting (made from the whey of really excellant cheese curds, a ricotta draining made from the whey of a farmhouse style cheddar I started today from a recipe here on the forum. First pressing of the cheddar looks good! Oh and the ricotta is wonderful, just like I remember from home.
Oh and as far as I can see, cheese making is not that different from ceramics, lots of patience, trial and error, learning from experience (minus the sanitation). But my partner is a brewer, so we've got the sanitation down pat.
Got to hand to all of you, this forum and the sharing of info is truly superb! Thanks everyone for just a wonderful website and forum.