Hello,
My name is Rob and I currently live in West Sussex in the UK. I attended a one day cheesemaking workshop just over a month ago and so far have made cheese twice at home. The first batch went, well, off (not in a good way) as the week the cheeese was draining and drying was the warmest and most humid week we have been through this year so far. The second go looks more hopeful of succeeding.
I enjoy the process of making cheese and work only with pasteurised sheeps milk. I am really looking for recipes using sheeps milk and any guidance people are willing to offer.
