Hello all, and Happy New Year!
I've been a member for a while but just recently decided to stop lurking in the shadows and start getting involved. I'm a small dairy farmer and professional cheese maker and affineur in Virginia, USA. I've gained a lot of knowledge scouring these forums for the past couple years, and hope to contribute to some discussions moving forward.
Right now, my primary interests are focused on Washed Rinds and Soft-Ripened cheeses, as well as affinage of these cheeses. Hopefully I'll get some experimental makes posted to the board in the near future.
Wishing everyone a Happy New Year and delicious cheese!