Hey Everyone -
I've been poking around here for a month or so, I guess. I don't really know any other cheese makers so this seems as good a place a any to interact with like minded folks.
3 Nubian Goats here on the farmstead are a source for a substantial amount of milk. Far more than I'd drink, so cheese is about the best way to make use of the excess! I've done a number of varieties so far. Obviously they're a bit bastardized since many of the references call for other milk varieties other than raw goat milk. I use it anyways to varying degrees of success. My favorites so far have been a Manchego, and a Gruyere which I had to break open at 2 months to make more room in are small cheese cave!
I have a pretty good variety in the Cheese cave at any given time. I don't know if I have the patience for the longer aging types!
I mostly use recipes or references from books we have on hand here. Chiefly, "Artisan Cheese Making at Home", and "Mastering Artisan Cheesemaking". I am reading through them all the time.
Anyways, I am rather interested in fermentation in general. I've taken a liking to brewing beer and Kombucha. I'd like to delve into meads, wine, and charcuterie as well. Lots of fun projects!
Cheers,
Sully