Hello all - this forum looks terrific and I've already gotten some trouble-shooting tips from it today so thank you!
We are in central Iowa, my husband and I are musicians and college professors, and that's how we pay for my goats and cheesemaking. Would be really nice to be able to sell cheese on a small scale some day, like at our local farmer's market, but that does require a grade B license in Iowa, and could be just another money-spending endeavor. We'll see, meanwhile I love making cheese and am happy to be able to bribe people to stay friends with me by giving them cheese!
My 2 most recent favorites, to make and eat - Bel Paese and a St Maure type. Was running into some trouble with yeasts but looks like I may be allowing the milk to spend too much time in that middle temp area where it provides a good habitat for yucky stuff to get in, so my first step will be faster warming from chilled to temp. I use raw milk.
We have a website for our farm -
www.jasperfarmiowa.com. Thanks for all the future advice!
