Hello everybody. I live in N. Idaho, USA (hence the subject pun), and have recently joined the forum after lurking around for a while. I made my first cheese in 1969, and have sporadically made some ever since. Finally decided to quit playing-around and be serious (maybe even start a business, who knows), hence my presence here. Looking forward to sharing with everyone -- and picking brains. Current cheese interests are: bandaged-cheddar, alpine-family, blue-molded, and grana type...maybe brie/camembert at some point and I've got a contact who wants LOTS of mozz. but I've never enjoyed that process. I'm a committed DIY'er (wife says I should just be committed!), so heads-up Cartier! Expect to be making 5 - 10 gallon batches at a time of whatever. Have access to raw and pasteurized, grass-fed milk. Don't know what else to say, so...