Hello! Just discovered the forum yesterday, joined, and am introducing myself here-call name is GoatGirl, but my name is Ellen. I live in Oregon, have raised Nubian dairy goats for going on 40 years and been an
avid hobby/homestead cheesemaker for many years, recently become
a professional cheesemaker at a small, artisanal goat dairy which is
the only licensed dairy for raw fluid milk in our state, as well as making
a variety of fresh chevres. Planning on branching out to aged cheeses
in the next year or so commercially, though have made them at home for some years.
Any experience working with calcium chloride?? Feedback, tips very welcome!