Hello All - Cheesemaker from New Hampshire

[MarshmallowBlue]

Hey Everyone, New here to the forum. I mostly make mead and beer, but have also dabbled in cheeses. I'll be looking to increase the amount of cheese i make so I figured now would be a good time to join up.

I go by Marshmallow Blue on many other forums
(Homebrew talk)
(GotMead)
(reddit)

I also write articles for Homebrewtalk and homebrew supply, while creating brewing content for my blog "Hivemindmead" (which is all beer and mead now, but I'm looking to add some cheesy bits).

Anyways, Cheers!
I'm looking forward to sharing many cheesemaking disasters and successes with you all.

Here I am screwing around with cheese, but I don't have a press yet. Should be getting one soon. This is just a table cheese that I dried for 36 hours before eating, pressed in one of the Cheesemaking.com starter kit baskets under what weight i could stack on it (a dutch oven filled with water).

[Kern]

Marsh...  Welcome to the forum.  Lot's of good stuff here with participants located around the world.  The sun never sets on Cheese Forum folks!    

A couple of pointers, if I may:  The archives on the Forum are awesome.  Be sure to tell the search term where you want to search as it usually defaults to the thread you are currently in.  Smart members usually do a search before asking a question as the question has likely been answered.  Photos are always welcome and I note that you have already figured out how to post them right side up.  Cheeses are awarded by clicking on the "thumbs up" and the custom is to award them sparingly for a well made cheese complete with pictures (cheese porn) or an otherwise stupendous post chock full of information.  A great book about making cheese is Caldwell's Mastering Artisan Cheesemaking.  It is available on Amazon.  Caldwell goes into the science and offers some great starter recipes.  I usually take her's as a starting point and search the Forum looking for refinements.

I've awarded you with your first cheese for posting a picture with your introduction.  Some say "AC4U" when doing this.  I'll let you decipher this.