I'm Eben; I run a couple of food blogs and am the resident chef for a radio show and an online magazine. Just recently got more serious about cheesemaking, so here I am. I own a couple websites as well, and lurkers who don't say hello always bugged me a mite, so Hello!
I'll likely lurk a bunch, but I'll sure ask questions and will be happy to pipe up if I can be of help to anyone. I've been brewing beer for 25 years and have a hard science education, so I get sorta the basics of this wonderful pursuit. That said, I DO know how much I do NOT know, so I'll be asking!
I've built quite a few soft cheeses, and recently have gotten more into the hard stuff; have had great fun and success so far with queso fresco, Jack, and cheddar. Am about to embark on my first Swiss sojourn, so wish me luck!