Hi all.
I am from Auckland, New Zealand and have only recently discovered cheese making. What started out as a way to cost effectively have fresh mozzarella for pizza has turned into a borderline obsession.
So far I have made colby, farmhouse cheddar, caerphilly and camembert as well as mozzarella and queso fresco. Despite a life time of disliking any cheese with mould growing on it, I am beginning to acquire a taste for them by making myself try them.
My preferred cheese is a crumbly aged cheddar or gouda but I'm also partial to holey swiss cheeses.
My main hurdles are going to be finding space to age all the cheese I would like to make and getting the necessary cultures (there aren't that many places that sell them in nz as far as I can tell).
Jules