Hi all,
I'm from Melbourne, Australia. I started my cheese making journey a few months ago and so far I'm loving it. I converted an old fridge into a cave by wiring up a temperature and humidity controller and adding a humidifier. Works brilliantly.
I love cheeses of all persuasions. So far I've been making a lot of brie, feta and cheddar. Next I'm planning on progressing onto some Stilton and reblochon.
My long term dream would be to produce commercial artisan cheese. However a full time job and life gets in the way. So in the mean time I'm just having a huge amount of fun producing delicious cheese.
I've been skulking around the forums a lot lately, scouring the huge wealth of knowledge on here and it has been immensely helpful in answering a lot of my questions. So I thought I had better introduce myself and take the time to thank all the generous (and extremely patient) contributors who take the time to write such informative posts.
So thanks one and all.
