Hello from Paris

[davidsmith150]

Hello! I am David smith from paris and I am working as a content writer at Help4assignment.

[Al Lewis]

Welcome to the forum David!

[nicooOmg]

Hello! I am David smith from paris and I am working as a content writer at Help4assignment.

Welcome

[AshleySewell]

Welcome, David. I hope that you will always enjoy with good knowledge and information.

[Jay-1]

 Welcome to the forum, David, I was in Paris around a year ago.

[OzzieCheese]

@David... Welcome...
@Niko.  Well,  This is certainly a challenge... Given that you have at least some refrigeration/Freezer then the freeze dried cultures would survive quite a while - as long as the bulk of them stay frozen.  If you are going to take them, then I would suggest that when you get there use two sterile jars and transfer a small 'Working' amount to one and keep the other as storage.  While I applaud your choices of cheese both the Forme d'Ambert and Camembert do require quite a bit of attention once they are made. Have you considered some of the harder cheeses - Caerphilly, Cheddar or Manchago etc.  Just thinking of the maturing required but the success rate might be higher.  As I don't know what conditions you are going to live under, there are a couple of books I would suggest you read.

1. The art of Fermentation by Sandon Katz  https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X
2. The Art of Natural Cheesemaking by David Asher http://www.chelseagreen.com/the-art-of-natural-cheesemaking

Also, as already recommended, for your requirements Kefir grains sounds like the way to go for your culture needs.  You can get them in dried form that will re-energise once place in milk once more - might take a couple of weeks to get a consistent ferment but from then you can just keep making Kefir to drink even if you don't make cheese - Win-Win !

Just my Ten Cents worth.

-- Mal

[matsnykanen]

Hi there welcome to the forum 

[Col68]

Hi Nico, bienvenue à toi depuis l'Alsace, moi aussi je suis nouveau, sa fait plaisir, à bientôt si tu est actif. Bon fromage, cordialement.

[samsmith150]

Hello! I am David smith from paris and I am working as a content writer at Help4assignment.

Welcome david have a good discussion ahead and i love paris.

[panamamike]

Hello Nico ,

 Welcome to the fourm.  Here in Panama the locals use banana leaves sewn together with a small amount of thread into hoops . With the warm weather here, they make a fresh cheese  ( Queso Blanco ) .
 There are a lot of citric fruit to use to set the cheese in Columbia. Hope this helps and good luck with your adventure in cheesemaking and to a new and exciting country.