I am from Toronto, Canada and have a little bit of experience cheese making, but have found it both exhilarating and hit and miss so far. I made a blue cheese a few years ago that was worth sacrificing ones first born for, but then I made five in a row that went straight into the compost
I would love to have help navigating some of the issues I've encountered and I'm really excited about talking to people who have tried these things. This is in fact the first forum I've ever joined!
I've had luck with feta, gouda, fontina and some washed rind cheeses but have never managed an edible brie or brie-like cheese.
