Hi!
My names Becca, I'm from North West Indiana near Chicago, but I'm currently going to culinary school near Detroit.
I've been reading about cheese and creeping on forums for years now. I have successfully made many fresh cheeses. I've been a little nervous about messing around with hard cheeses, but in my food chem class we talked a lot about cheese and made some feta, mascarpone, ricotta (the last two I'd already made many times at home). I talked more with my teacher personally about cheese making, and he said it sounded like I had a good understanding, and I shouldn't be afraid of the leap especially with the abundant support and information available on the internet (like this!
). So I joined to share my plan for making my cheeses, to get advice, try to trouble shoot problems, and share my triumphs and failures. I already have experience with bread and some charcuterie from a shop I used to work at, so if I can master cheese, well, I'll be eating good for pretty much the rest of my life.
