Hi, Hola !!!
Such an interesting forum !. Thanks a million to the master mind who developed it.
Well I'm originally a Venezuelan who happens to be living in the US, I have been here for almost 6 years, the majority of them in Houston, and just a few weeks in New York.... I still feel myself lost in here, specially weather wise !.
I have wonderful memories of my childhood in Venezuela, my parents owned a farm where we raised cows and sheep, and of course where my chesse making skills were developed. Because it was a rural area, the cheeses were very basic, the natives of the area used real rennet (from one of the cow's stomachs) to curdle the milk, and the procedures were everything but technical, all based in traditions and common sense. They had basically three recipes one for "cuajada" something very similar to soft fresh cheese, another for "queso blanco" and finally one for "queso ahumado", which was the same queso blanco but smoked... that was awesome, have you ever tried to smoke a fresh cheese ?, give it a try !.
As I noticed you have a few Venezuelan recipes in the forum... great !. I really miss all Venezuelan food, but specially our chesses. I never tried the guayanes recipe, but that's the cheese that I'm craving the most, where did you get it from ?.
Thanks a lot for the opportunity of being part of this forum and if you are interested on information about Venezuelan food, traditions, tourism, o any other theme (except of course politics !!!), I'll be glad to help.