Good evening. I've been reading your forum for a few days now and am thrilled that I found you. It looks like there is a wealth of information here! I am pretty new to cheese making. I have made mozzarella, Queso Blanco, Chevre, and Fromage Blanc. All were OK, but I really enjoy pressed cheeses more. I have also made farmhouse cheddar twice (once successfully, once bombed - don't know what I did), traditional cheddar (aging, but don't think it worked out), Colby (still aging), Manchego (delicious), and a Parmesan (aging). I really want to make some Gouda, smoked Gouda would be even better! I have a new SS pot coming on Tuesday, and can't wait to make more! The more I learn, the more I realize I have so much more to learn!
I live in Traverse City with my husband and kids. I work as an RN at out local hospital. Another hobby I have is roasting coffee, which I have been doing for about 7 years. I love trying all the origins I can, I'm currently drinking a cup from Bali, enjoying it with some fresh baked bread and delicious Manchego cheese that I made. It was aged for 6 weeks, couldn't wait any longer!
Thank you for all the help you've given me so far. I look forward to learning more, and hopefully being able to give back to the forum as well.