Hi everybody.
I'm a busy amateur from Tasmania Australia, making cheeses from raw, unpasteurized cows milk for the last couple of years.
I age in vacuum bags in fridges running at about 10 Celsius and make mainly hard aged cheeses (Gouda, Manchego, Farmhouse Cheddar, Caerphilly, Romano, Parmesan, just starting to experiment with blues and Swiss styles).
I also use a bit of Australian native herbs and spices as flavoring in my experimentals.
Currently trying to improve my pressing (planning a wall mount Dutch press) as my pressing weight has been too low, and trying to get eyes in my Swiss and hybrid swiss cheeses (unsuccessfully so far).
I don't use a PH meter and have a bit of a rough and ready approach to documentation (unlike you guys who seem much more organized that I.)