Just wanted to introduce myself - I'm a native of Michigan but have been living in New York (first Rochester, then NYC) for the last 15 years. I'm an avid cook and amateur sugar artist/pastry chef, but since cutting sugar out of my diet, I don't have much use for my sugar skills anymore! I've replaced sugar in my diet with cheese for the most part, so I think it's time to pick up a new hobby and make something that I can actually eat!
Anyway, I've been reading your posts and I'm amazed at the amount of valuable information - you guys are great! I'm planning to try my first batch of cheese (mozzarella, I think) in a couple of weeks, and will continue to read until then to ensure success! In the meantime, are there any books you would recommend for a beginner? Or other equipment? I'm planning to start with soft cheeses that don't require molds, but I will likely eventually want to do other things. Ricotta salata is sounding good to me right now, actually!
Anyway, thanks for reading and sharing your experience and expertise. This board rocks!