Hello fellow cheese makers,
I've been lurking on this forum for quite a but recently started posting, so I figure it is time to introduce myself. I am a microbiologist at the University of Richmond with a love of cheese (probably from my grad school days in Madison, Wisconsin). I've recently become enamored with the idea of combining my interest in cheese (and other fermented dairy) with my professional life an a teacher-scholar. Thus, I am starting to study dairy microbiology theory and testing my abilities to make some cheeses. I eventually hope to transfer the cheese and dairy knowledge I an accumulating into the classroom and teaching lab and then eventually into my own research lab (which currently focuses on microbial symbionts of the tsetse fly).
Laura
PS Many thanks to the folks that maintain this forum and the expert cheese makers who generously respond to all the questions from new cheeses like me. I have found it very useful already.
