Hello from Sierra Vista Arizona. I'm a semi-retired, semi-homesteading novice cheese maker hoping to master a few types of cheese as a way to increase my family's self-sufficiency (I hate buying stuff I can make or raise myself). I raise goats, hair sheep and a milk cow. I started making cheese a few years ago as a way to deal with the excess milk. So far I've made decent Chevre, Mozzarella, and Feta. I'm a beginner with Cheddar, Monterey Jack and Manchego but my results have been promising (they're being eaten without prompting from me). Virtually everything I've done so far is from Ricki Carroll's book Home Cheese Making. I've pretty much used it as my cheese bible. I only recently found this forum and am thankful for it. I hope to post some of my successes and failures in the near future. Thus far I've not really taken good notes of my cheeses (one of the things I've learned here is pretty important).
Bill