Hello.
I'm a slightly-better-than-beginner cheesemaker who has successfully produced quite a bit of mozzarella, some chevre, feta, ricotta, and one failed batch of Cheddar. I recently "discovered" a spot in my house, in a protected corner right in front of an A.C. vent, that should be a good spot to put a cooler-style "cheese cave". I need to do some tests to see what temperature the interior of the cooler would stay at, but it seems like a good spot. If it works out, I can start making aged cheeses, particularly soft, mold-ripened ones.
My wife and I are big fans of goat and sheep's milk cheeses. A local commercial dairy produces organic un-homogenized cow's milk we can buy in half-gallon cartons at the store (expensive at ~$6 per half gallon, but right now we need to pay for convenience). Today I'm going to attempt some sort of cheese using it. I bought two gallons, plus a half gallon of goat's milk. If anyone has a recommendation for a recipe, particularly a blended goat/cow cheese, please speak up.
Cheers.
JD
