Hi everyone,
I’ve been checking this site for a while now for various problems that I’ve had. Thought it was about time I joined
My diet as a kid was pretty much 50% cheese, but only this winter did I start to make some when I was given a recipe for paneer. I found it relatively easy, so I thought I would try mozzarella. It was then that I realised that it isn’t all so simple. After chucking away quite a lot of ‘broken curds’ from supermarket milk, I was about to give up
(nicely put) when someone told me about a raw milk tap at a farmer in the next village. From then on, I have mainly been making Camemberts and am waiting on couple of Stiltons. Wish I had more aging space and time now …
Looking forward to be able to ask questions and hopefully answer a few too